No-Bake Vegan Salted Chocolate Cream Tart
User Reviews
5
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Prep Time
40 mins
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Total Time
40 mins
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Servings
8 to 10 slices
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Calories
441 kcal
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Course
Dessert, Baked Goods
No-Bake Vegan Salted Chocolate Cream Tart
Description
The No-Bake Vegan Salted Chocolate Cream Tart uses a date and nut crust consisting of Medjool dates, walnuts, pecans, almond butter, sea salt, cinnamon, and cacao powder. The mixture is processed until sticky and pressed into a tart pan, then chilled to set. The filling is made by melting coconut cream, chopped dark chocolate, and coconut oil over gentle heat, then blending with additional dates, vanilla extract, and a pinch of sea salt until smooth. This filling is poured atop the cooled crust and refrigerated.
This tart balances the natural chewiness and sweetness of dates with the bitterness and richness of dark chocolate and cacao. The coconut cream adds a silky texture, and the flaky sea salt on top enhances the chocolate flavors. Fresh raspberries provide bright, fresh contrast to the creamy filling. Since it is no-bake, it requires refrigeration and uses whole food ingredients for a distinct vegan dessert.
The recipe recommends refrigerating canned coconut cream in advance to separate cream from liquid for easier scooping and better consistency. The tart benefits from chilling to firm the crust and filling, and the optional cacao nibs in the crust add subtle texture. This dessert suits those seeking a chocolate treat without baking and using dairy ingredients.
Ingredients
Crust
- 1 cup Medjool dates (210-230g, about 9 or 10 large dates)
- 1/2 cup walnuts raw, 55g
- 3/4 cup pecans raw, 85-90g; or almonds
- 4 tablespoons almond butter smooth
- 1/2 teaspoon salt fine sea salt
- 1/2 teaspoon ground cinnamon
- 5 tablespoons raw cacao powder or unsweetened cocoa powder; raw
- 2 tablespoons cacao nibs raw, optional
Filling
- 10.5 ounces or 1 1/3 cups 320 mL coconut cream*
- 4 ounces dark chocolate 60%-85%, roughly chopped, 115g
- 1/3 cup refined coconut oil unrefined coconut oil will bring a coconutty taste
- 2/3 cup Medjool dates 145g, about 6 or 7 large
- 1 teaspoon vanilla extract pure
- sea salt large pinch
Garnishes
- sea salt flaky; for topping
- raspberries fresh; or other berries
Instructions
Make the Crust
- Remove the pits from the dates. If the dates aren’t soft, soak them in hot water for 5 minutes, then drain well.
- Add the dates, walnuts, pecans, almond butter, salt, cinnamon, and cacao powder to a food processor. Blend until you have a slightly sticky dough that comes together when you press it with your fingers. If using, fold the cacao nibs into the dough with a rubber spatula or your hands.
- Press the dough onto the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place in the freezer to firm up for 20 minutes and clean out the food processor.
Make the Filling
- While the crust is chilling, heat a saucepan over medium-low heat and add the coconut cream, chopped dark chocolate, and coconut oil. Whisk frequently until melted and smooth. Allow the chocolate to cool slightly.
- Remove the pits from the dates and tear into pieces. Add them to the food processor, along with the vanilla, sea salt, and and the melted chocolate mixture. Blend until everything is combined and completely smooth, scraping down the sides as needed. The filling should be smooth, silky, and rich. Taste for seasonings, add more salt as needed.
Assemble the tart
- Pour the chocolate filling into the chilled tart crust. Garnish with flaky sea salt. Chill the tart in the freezer for 2 hours or until set and firm. Garnish with fresh raspberries and allow to sit at room temperature for 10 to 15 minutes before serving.
Notes
- Refrigerate canned coconut cream or full-fat coconut milk 24 hours ahead to separate cream for easier scooping.
- Use Medjool dates soaked briefly in hot water if not soft to help the crust come together.
- Allow the tart to chill thoroughly to set the crust and creamy filling before serving.
- Cacao nibs in the crust add optional crunchy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 slices
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 96mg | 4% |
| Potassium | 443mg | 9% |
| Sugar | 26g | 52% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 1mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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