Mocha Tartelettes

These Mocha Tartelettes where born just because I’m a huge coffee lover, I love the taste, the smell and nothing gets me more excited then trying out new amazing roasts and blends. I’m definitely not one to drink coffee just for the sake of waking myself up in the morning, to me having coffee is a ritual, an almost celebration. That might be due to the fact that I grew up in Vienna, where we have one of the greatest coffee cultures out there, only surpassed by the Italians if you ask me.

Unfortunately I have to restrict myself to only a few cups a month, and even those my hyper sensitive stomach doesn’t do too well with. However sometimes I just can’t go without and I cave in. Recently I was also thinking about other ways to have at least the taste of coffee in my mouth (you’re probably thinking this is a true addict speaking) so I thought of these little mocha tartelettes. The cream is made with delicious hazelnut milk and almond butter which are a match made in heaven together with the coffee. I kept the amount of espresso in the cream pretty small to just get a hint of the flavour, which if you ask me makes these even better.

Makes 6 Mocha Tartelettes

Ingredients for the base:

  • 1 cup of raw almonds
  • 1/2 cup of oats
  • 1/2 cup of desiccated coconut
  • 4 dates
  • 3 tbsp of coconut oil
  • a pinch of salt

Ingredients for the filling:

  • 1 cup of hazelnut milk
  • 4 tbsp of cornstarch
  • 3 tbsp of maple sirup
  • 2 tbsp almond butter
  • 3-4 tbsp freshly brewed espresso
  • a pinch of salt


  1. Preheat the oven to 180C
  2. Place the almonds in a food processor and grind to a course meal.
  3. Add the oats and coconut and grind for 1-2 minutes.
  4. Next add the dates and the coconut oil, which should be at room temperature and blend until the mix starts sticking together slightly.
  5. Brush the tartelettes tins with coconut oil and divide the mix between the 6 of them and press everything evenly to the sides and the bottom using your fingers.
  6. Then bake for about 8 mins. Remove from the oven and let them completely cool down before you add the filling.
  7. For the filling heat up the hazelnut milk on medium heat in a saucepan. Slowly start adding the corn starch while whisking it together.
  8. Keep adding the other ingredients one after the other while continuously whisking to prevent the mix from sticking to the bottom of the pan and lumps forming.
  9. Once everything is smooth take keep whisking for a little longer until you start feeling the cream thicken.
  10. Once it has started thickening, fill it into the cooled down tartelette bases and put into the fridge for at least 4 hours before serving.

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