No-Bake Chocolate Tart With Almond Cream And Raspberries {Super Simple}
User Reviews
5
No-Bake Chocolate Tart With Almond Cream And Raspberries {Super Simple}
Description
The No-Bake Chocolate Tart With Almond Cream And Raspberries features a crust formed by processing roasted dark chocolate almonds with chopped dates until crumbly and then pressed into a tart pan and frozen to set. The almond cream filling is prepared by soaking roasted sea salt almonds overnight, then blending them with almond milk, coconut sugar, vanilla, and salt, creating a creamy, lightly sweetened layer with subtle nutty undertones. Fresh raspberries provide a natural tartness that balances the sweet cream and chocolate notes, while a sprinkling of cocoa powder can intensify the chocolate flavor if desired.
This tart is served chilled, allowing the crumbly crust to hold its shape and the almond cream to firm up, resulting in a texture that contrasts between crisp base and smooth topping. The fresh raspberries not only add color but also a refreshing brightness. Its no-bake nature makes it suitable for warm days or when oven use is impractical.
The preparation requires soaking almonds overnight for the cream, ensuring the filling blends smoothly. Pressing the crust firmly and chilling it well prevents crumbling when slicing. This tart is ideal for those seeking a lightly sweetened dessert with natural almond flavors and fresh fruit accent.
Ingredients
For The Crust:
- 1 cup almond 5 oz, roasted, dark chocolate
- 3/4 cup dates (110g) roughly chopped, lightly packed
For The Cream:
- 1/2 cup almond 80g, roasted, sea salt
- 1/4 cup + 3 tablespoons almond milk unsweetened, vanilla flavored
- 1/2 tablespoon coconut sugar
- 1/4 teaspoon vanilla extract
- 1 pinch salt sea salt
For Decorating:
- raspberries fresh
- cocoa powder optional
Instructions
- Place the sea salt almonds (for the cream) in a large bowl and cover with water. Cover the bowl and refrigerate for at least 10 hours or overnight.
Make The Crust:
- Line an 8-inch tart pan with a removable bottom with parchment paper. Set aside.
- Place the dark chocolate almonds in a small food processor (about 3 cups capacity) and process until they form small crumbs.
- Add the chopped dates and continue processing until the mixture comes together and forms large crumbs.
- Transfer the crust mixture into the prepared tart pan. Press it evenly into the pan, leaving a generous lip around the edges to ensure the crust doesn’t break when sliced. This step may take a little time, but pressing firmly ensures a sturdy crust.
- Cover the tart pan and place it in the freezer for at least 30 minutes.
Make The Almond Cream:
- Drain the soaked sea salt almonds and place them in a small food processor (about 3 cups capacity).
- Add the almond milk, coconut sugar, vanilla extract, and a pinch of sea salt.
- Blend until the mixture is smooth, thick, and creamy. This may take a few minutes, so be patient.
Assemble The Tart:
- Remove the crust from the freezer. Spread the almond cream evenly over the crust.
- Line the edge of the tart with fresh raspberries for decoration. Cover the tart and return it to the freezer for at least 30 minutes to set.
- If desired, when ready to serve, dust the top with cocoa powder. Let the tart thaw at room temperature for about 10 minutes before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.004g | 0% |
| Sodium | 12mg | 1% |
| Potassium | 287mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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