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Raw Vegan Tart with Chocolate and Pistachios {Paleo plus 6 Ingredients}
5 from 3 votes

Raw Vegan Tart with Chocolate and Pistachios {Paleo plus 6 Ingredients}

This Raw Vegan Tart With Chocolate And Pistachios is so indulgent and elegant. It's perfect for holiday entertaining!

Prep Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 4 Servings
Calories: 365 kcal
Course: Dessert

Ingredients

For the Tarts:
  • 1 cup pistachio 143g, roasted and salted
  • 1/2 cup Medjool dates (85g or about 5 large) roughly chopped, lightly packed
  • 2 tablespoons cocoa powder unsweetened
For the Pistachio Cream:
  • 2/3 cup pistachio roughly 95g) soaked overnight, roasted and salted
  • 1/2 cup almond milk unsweetened vanilla
  • 2 teaspoons agave syrup or honey, for Paleo version
  • 1/4 teaspoon vanilla extract pure
  • 1 pinch salt sea salt
  • dark chocolate chopped, for garnish (optional, or dairy-free chocolate

Instructions

To Make the Tart Shells:
    Cup of Yum
  1. Place 1 cup of pistachios in a large food processor and process until broken down and crumbly.
  2. Add in dates and cocoa powder. Process until the mixture begins to come together and forms crumbs, about 2 to 4 minutes.
  3. Divide the mixture between 4 tart pans (approximately 5 inches each) with a removable bottom. It should be roughly 6 packed tablespoons per pan.
  4. Press the mixture into the pans until it’s tightly packed on the bottom and about 2/3 of the way up the sides, making sure to make a thick edge along the sides of the crust so it doesn’t break off when you serve the tart. Place them into the freezer while you make the cream.
To Make the Pistachio Cream:
  1. Drain the pistachios and roughly chop them. Add them with the almond milk, agave syrup, and vanilla extract into a high-powered blender and blend on medium-low for 3 minutes, then on medium speed for 1 to 2 minutes, and finally at medium-high for 2 to 3 minutes or until the cream is smooth and the pistachios are broken down, stopping the blender every few minutes to scrape the sides down. It’s okay if there are a few small pieces of pistachio that don’t get blended. You should have about 1 cup of cream.
  2. Divide the cream into the prepared tart shells and smooth out evenly. Place the tarts into the freezer until the cream is frozen and set, about 2 hours.
  3. Garnish with chopped chocolate and sea sal. Serve immediately!

Nutrition Information

Calories 365kcal (18%) Carbohydrates 33g (11%) Protein 11g (22%) Fat 24g (37%) Saturated Fat 3g (15%) Polyunsaturated Fat 7g (41%) Monounsaturated Fat 13g (65%) Sodium 42mg (2%) Potassium 692mg (15%) Fiber 8g (32%) Sugar 20g (40%) Vitamin A 240IU (5%) Vitamin C 4mg (4%) Calcium 106mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 365

% Daily Value*

Calories 365kcal 18%
Carbohydrates 33g 11%
Protein 11g 22%
Fat 24g 37%
Saturated Fat 3g 15%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 13g 65%
Sodium 42mg 2%
Potassium 692mg 15%
Fiber 8g 32%
Sugar 20g 40%
Vitamin A 240IU 5%
Vitamin C 4mg 4%
Calcium 106mg 11%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.