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vegan chocolate tart recipe

No-Bake Chocolate Tart Recipe

Shana Thomas
The best chocolate tart recipe that's dairy-free, gluten-free, & best of all no baking needed. It's made with cacao powder, dates, vanilla, & much more...
5 from 1 vote
Prep Time 40 mins
Total Time 40 mins
Course Dessert, Holiday Recipe
Cuisine American
Servings 8
Calories 312 kcal

Ingredients
  

Crust

  • 5 tbsp raw cacao powder or unsweetened cocoa powder
  • 1/2 tsp ground cinnamon
  • 4 tbsp almond butter (smooth)
  • 1 cup medjool dates  (soft & pitted) about 9 or 10 large dates
  • 1/2 cup raw walnuts
  • 3/4 cup raw pecans can sub for almonds
  • 1/2 tsp fine sea salt

Filling

  • 10.5 oz canned coconut cream* refrigerated 24hrs in advance (can sub for coconut milk)
  • 4 oz 60%-85% dark chocolate roughly chopped (I like using 72%)
  • 1 tsp pure vanilla extract
  • A large pinch of sea salt
  • 2/3 cup Medjool dates about 6 or 7 large Medjool dates
  • 1/3 cup refined coconut oil  (unrefined coconut oil will bring a coconut-ty taste)

Instructions
 

Crust Instructions

  • If your dates aren't pitted, remove the pits from the dates. Soak your dates in hot water for 5 minutes and drain well, If the dates aren’t soft.
  • Add walnuts, pecans, pitted dates, almond butter, cacao powder, cinnamon, and salt to a food processor. Blend until you have a dough that's slightly sticky and comes together, when you press it with your fingers.
  • Add the crust mixture into the bottom and sides of a 9-inch tart pan with a removable bottom. Use your hands to smooth out the surface of the tart. Place it in the freezer for 20 minutes to firm up and clean your food processor.

Filling Instructions

  • Add the chopped dark chocolate, coconut cream, and coconut oil to a saucepan. Whisk over medium-low heat until melted and smooth, whisking frequently. Let the chocolate slightly cool.
  • Once the chocolate mixture has slightly cooled, add it to a food processor with sea salt, dates, and vanilla. Blend until creamy, thick, and smooth. Scrape down the sides, as needed. Taste and adjust seasonings, as needed.

Assemble the tart

  • Add the chocolate filling into the chilled tart crust, sprinkle with flaky sea salt, and refrigerate for at least 2-3 hours to allow the tart to set and firm. Garnish with fresh berries, mint, or chopped nuts. Let the tart sit out at room temperature for 10 to 15 minutes before serving.

Notes

Tips for making the best chocolate tart

  • This recipe can be made ahead of time. Simply store covered in the fridge for a few days. 
  • To balance the chocolate, garnish with fresh berries and/or something tart like lemon zest. 
  • *You can buy Canned Coconut Cream or canned full-fat coconut milk I recommend refrigerating two cans about 24 hours in advance (or more). That way, the cream separates from the liquid part, so it’s easier to scoop out. 
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