Almond Ganache Cream Tartlets

Get ready to fall head over boots for these decadent Most Wanted Almond Ganache Cream Tartlets!

Each bite-sized tart starts with a naturally sweet almond-date crust, layered with a silky vanilla cashew cream, and crowned with a rich, velvety ganache made from Wild West’s "Most Wanted" dark chocolate bar (studded with roasted almonds and a pinch of sea salt for that wild edge). A final sprinkle of crushed almond slivers adds the perfect crunch. These no-bake bites are a bold blend of rustic charm and indulgent flavor — naturally sweetened, plant-based, and downright irresistible.

Recipe Creator: Nichole Dandrea-Russert, Purely Planted

INGREDIENTS

Almond Crust

• 1 cup raw almonds
• 6 pitted Medjool dates
• 1 tsp vanilla extract
• ¼ tsp salt

Vanilla Cashew Cream

• 1 cup raw cashews, soaked in warm water for 30 minutes, drained
• ½ cup unsweetened plant-based milk
• 2 Tbsps maple syrup or date paste
• 1 tsp vanilla extract
• ½ tsp cream of tartar (optional, for extra silky cream)

Chocolate Ganache

• 2 Wild West Most Wanted Chocolate Bars
• 2 Tbsps unsweetened plant-based milk (soy milk works best)

Topping

• 2 Tbsps Slivered Almonds, crushed

HOW TO MAKE

1. Make the Crust: In a food processor, blend the almonds, dates, and vanilla until the mixture looks mealy. Add the salt and 1 tablespoon of water. Blend again until the mixture sticks together when pinched (it shouldn't be crumbly). Set aside.

2. Make the Cashew Vanilla Cream: Add all cream ingredients to a high-speed blender and blend until silky smooth. If using a regular blender or food processor, blend for 1–2 minutes, scrape down the sides, and repeat as needed until the mixture is completely smooth and velvety.
   

3. Assemble the Bites: Line a mini muffin tin, baking sheet, or large cutting board with paper muffin cups. Add about 1 teaspoon of crust mixture to each cup and press down firmly to form the base. Then, spoon about 1 teaspoon of cashew cream over each crust. Set aside.

4. Make the Ganache: Break the Most Wanted Bars into pieces and place them in a microwave-safe glass or ceramic bowl. Microwave on high for 30 seconds, stir, then heat for another 30 seconds. Stir until completely melted (the heat of the bowl will help melt any remaining pieces). Add 2 tablespoons of soy milk (or other plant-based milk) and stir until the ganache is smooth and creamy.

5. Top with Ganache and Almonds: Spoon the ganache over each bite, then sprinkle with crushed slivered almonds.

6. Chill and Serve: Refrigerate the bites for 1–2 hours, until set. Enjoy!

STORAGE 

Store in the refrigerator in an airtight container for up to 2 weeks or in the freezer for up to 3 months. 

NUT-FREE OPTIONS

• Use raw sunflower seeds in place of cashews.

• Use raw sunflower seeds, pumpkin seeds or dry rolled oats in place of almonds. 

• Use any of Wild West’s nut-free bars in place of the Most Wanted chocolate bar. 

• Use unsweetened shredded coconut or freeze dried raspberries or other fruit as a topping.