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Halloween is HERE, beauty! I am in love with the trees whose leaves are changing color and falling elegantly to the ground. I hear that this phenomenon of nature is fleeting and doesn’t last long. Before you know it, the trees are naked, the skies are grey, and the air is heavy and biting cold. Personally, that sounds delightful and spooky to me! Houses are decorated as in years past, but it’s obviously different this year. While we may not be comfortable passing out candy to strangers, it’s no reason to not enjoy the festivities of the season. That’s why I’m participating in Society Culinaria‘s Instagram campaign to stay #Home4Halloween and have some #SafeScares!
These Spiderweb Tarts are very easy to make, and would be a great activity for kids! They can help press the chocolate sandwich cookie crust into the tart molds, and help with the spiderweb designs at the end!
This recipe draws on the ever-famous vegan chocolate sandwich cookie for the crust, and a simple mix of fresh avocado, cocoa powder, sugar, and plant milk. For the white spiderweb design, we use a sweetened cashew cream, that’s simply soaked cashews, sugar, and plant milk.
These Spiderweb Tarts have a perfect crumbly crust that has a slight snap when you put a fork to it. The filling is a firm, yet creamy mixture that is very chocolately, while the cashew cream imparts the delightfully spooky spiderweb! Serve these to your favorite ghouls this Halloween season, and have some safe scares while you’re home for Halloween!
- Food Processor
- High Powered Blender
- Six 5-inch Tart Pans
- Piping bag and Wilton #3 piping tip (the one with the small, round tip)
- 2 Cups Chocolate Sandwich Cookies
- ¼ Cup Vegan Butter , melted
- 2 Cups Avocado , cubed
- ½ Cup Dark Cocoa Powder
- ½ Cup Oat Milk
- ½ Cup Sugar
For The Cashew Cream
- ½ Cup Cashews , soaked for 2 hours
- ⅓ Cup Oat Milk
- ½ Teaspoon Vanilla
- 2 Teaspoons Sugar
- Start by soaking the cashews in filtered water, covered, for 2 hours, or overnight.
- Place all the tart pans on a cookie sheet.
- In the food processor, add the chocolate sandwich cookies, and pulse a few times at first to break them up, and then turn the food processor on continuously to make a fine sand with the cookies.
- Add the butter, and mix thoroughly. Divide among the 6 tart pans, then press the crust up against the rim of the tart pan first, forming a compact crust. Then, with whats left, press down into the bottom, ensuring even coverage. Make sure to pack tightly. Move these to the refrigerator while you prepare the other ingredients.
- For the cashew cream, drain the cashews and place them in the blender, along with the oat milk, vanilla, and sugar. Turn the blender on, gradually increasing the speed to high, to make a very smooth, and creamy sauce. The consistency should be just slightly thinner than pudding. Place the mixture in your piping bag with the #3 tip, set on a plate and put in the refrigerator while we make the chocolate pudding.
- Rinse out your blender container, and add the cubed avocado, cocoa powder, sugar, and oat milk. Blend until very creamy and smooth, about 45-60 seconds.
- Remove tart pans from refrigerator, and divide the chocolate avocado mousse among the tarts, flattening the surface with an offset spatula or butter knife.
- Remove the cashew cream from the refrigerator, and starting at the center of a tart, make spirals, keeping the lines about 1/4 – 1/2 inch apart. Using a toothpick, start at the center, and drag the toothpick towards the rim in six equal lines, working your way around the tart. In the middle of those lines, drag the toothpick in the opposite direction, from the rim to the center, to make a cool spiderweb pattern.
- Refrigerate for two hours. When ready to serve, gently remove rim from tart pan, then use a spatula or butter knife to help separate the bottom of the tart pan from the tart itself. Plate, and serve!