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No-Bake Chocolate Tart With Almond Cream And Raspberries {Super Simple}
5 from 21 votes

No-Bake Chocolate Tart With Almond Cream And Raspberries {Super Simple}

This no-bake chocolate tart combines a crunchy crust made from roasted dark chocolate almonds and dates with a smooth almond cream topping made from soaked sea salt almonds and vanilla-flavored almond milk. Fresh raspberries add a bright, fruity contrast, while optional cocoa powder enhances the rich chocolate notes. The crust is pressed firmly and chilled to hold its shape without baking, making it a handy dessert when oven use is limited.

Prep Time
1 hr 10 mins
Cook Time
10 hrs
Total Time
11 hrs 10 mins
Servings: 8
Calories: 198 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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:
  1. Line an 8-inch tart pan with a removable bottom with parchment paper. Set aside.
  2. Place the dark chocolate almonds in a small food processor (about 3 cups capacity) and process until they form small crumbs.
  3. Add the chopped dates and continue processing until the mixture comes together and forms large crumbs.
  4. 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.
  5. Cover the tart pan and place it in the freezer for at least 30 minutes.
Make The Almond Cream:
  1. Drain the soaked sea salt almonds and place them in a small food processor (about 3 cups capacity).
  2. Add the almond milk, coconut sugar, vanilla extract, and a pinch of sea salt.
  3. Blend until the mixture is smooth, thick, and creamy. This may take a few minutes, so be patient.
Assemble The Tart:
  1. Remove the crust from the freezer. Spread the almond cream evenly over the crust.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 198

% 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.