Vegan Chocolate Tart
User Reviews
5
Vegan Chocolate Tart
Description
The crust combines unsweetened shredded coconut, chopped pecans, Medjool dates, and a pinch of sea salt processed until sticky, allowing the natural sugars and oils to bind the mixture. Pressing this mixture into mini springform or tart pans creates a firm, textured base that contrasts the smooth filling.
The filling is made by blending the creamy part of canned coconut cream with cacao powder, maple syrup, coconut oil, vanilla, and sea salt until silky and evenly combined. This vegan filling is poured over the chilled crust and frozen to set, resulting in a dense yet creamy chocolate tart with tropical undertones from the coconut cream and oil.
Before serving, the tart is allowed to sit briefly at room temperature to soften slightly, improving sliceability and emphasizing the luscious texture. Fresh berries add a bright, fresh note to balance the richness. Soaking dry dates beforehand and using pure coconut cream rather than milk ensures the right texture and sweetness for both crust and filling.
Ingredients
Crust
- ¼ cup coconut shredded, unsweetened
- ½ cup pecans chopped
- ½ cup Medjool dates about 9 dates
- pinch sea salt
Tart Filling
- 1 ½ cups coconut cream from two 13.5 oz cans (just the cream part)
- ¼ cup cacao powder + 1 Tablespoon
- ¼ cup maple syrup
- 1 Tablespoon coconut oil
- 1 teaspoon vanilla
- pinch salt sea salt
- fresh berries for topping
Instructions
- Process the crust ingredients (coconut, pecans, dates and sea salt) in a food processor or mini chopper until the dates have turned into sticky paste holding the crust ingredients together. Take mixture out of the processor and press evenly into two mini springform pans or tart pans. Place pans in freezer while you make the tart filling.
- While the crust is setting in the freezer, blend ingredients for the filling (coconut cream, cacao powder, maple syrup, coconut oil, vanilla and sea salt) in a high-speed blender or food processor until creamy. Pour half the filling over the crust in one pan and then pour the remaining filling over the crust in the second pan. Use a spoon to make sure the filling is even and smooth.
- Place pans in the freezer to set up, at least 2 hours, but can be overnight.
- Take out of freezer, remove the springform pans, let sit out for 10-15 minutes, cut into slices. Top with fresh berries and serve. The longer it sits out, the filling will soften and become more like pudding. It still tastes amazing, but not as firm. Store any leftovers back in the freezer.
Notes
- If dates are hard or dry, soak them in warm water for 10-15 minutes and drain well before use for easier processing and better crust texture.
- Use canned coconut cream, not coconut milk, and scoop only the thick cream portion from the cans for the filling to ensure richness and proper consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2mini tarts
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1/4 of a mini tart | |
| Calories | 317kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 58mg | 2% |
| Potassium | 296mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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