Go Back
+ servings

Almond Butter Chocolate Tarts

Smooth almond butter is combined with cream cheese and whipped cream and filled into chocolate cookie crusts and topped with chocolate drizzle and almond bark pieces to make for a perfect little treat
Prep Time30 mins
Cook Time8 mins
Total Time38 mins
Servings: 12 tarts


  • 25 Oreo cookies
  • 4 tablespoons butter melted
  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1/2 cup creamy almond butter
  • 8 ounces cream cheese softened
  • 1 1/4 cup powdered sugar
  • 4 ounces dark chocolate
  • 4 ounces dark chocolate almond bark (I used Bark Thins)


  • Preheat oven to 350 degrees. Spray silicone tart baking sheet with nonstick spray. Place onto baking sheet. Set aside. 
  • Process Oreo cookies until they turn into fine crumbs. Add melted butter and stir together until combined. Spoon about 2 tablespoons in each tart shell. Using a shot glass or small glass, press crumbs into shell and up the sides.
  • Bake in preheated oven for 5-7 minutes. Remove from oven and let it cool completely.  
  • Add heavy cream and granulated sugar to a bowl fitted for a stand mixer. With the whisk attachment, beat cream until stiff peaks form. Remove whipped cream and place into a small bowl. Add cream cheese, almond butter, and powdered sugar to bowl. Using a paddle attachment, mix ingredients until combined. 
  • Gently fold in whipped cream so it doesn't deflate. Scoop about 1/4 cup of mixture into each tart shell. Using the back of a spoon, spread filling to the edges of the shell.  
  • Melt 4 ounces of dark chocolate and drizzle over each tart. Top with chopped chocolate almond bark pieces. Place tarts into fridge to set for 1 hour and then serve.