Vegan Chocolate Tart (Gluten-Free)

Name: Vegan Chocolate Tart (Gluten-Free)
Prep time: 30 min
Total time: 5 h 30 min
Yield: 12 servings
Ingredients: 1 (11-inch) Vegan Tart Crust, baked; 1 (14 oz.) can full-fat coconut milk; 1 cup raw cashews or ½ cup nut/seed butter of choice; 2 teaspoons vanilla extract; 2 tablespoons brewed coffee or 1 teaspoon good quality balsamic vinegar; 2 tablespoons cocoa powder plus more for garnish; ¼ teaspoon fine sea salt; 10 ounces dairy-free chocolate (55-60% cacao), melted; 1 to 2 tablespoons organic cane sugar, optional; 2 cups whole raw or toasted hazelnuts; 1 ¼ cups pitted medjool dates, approx 15 large; pinch sea salt

User Reviews

5.0

12 reviews

Excellent

Prep Time
30 mins
Additional Time
5 hrs
Total Time
5 hrs 30 mins
Servings
12 servings
Calories
372 kcal
Course
Dessert
Cuisine
Vegan

Vegan Chocolate Tart (Gluten-Free)

Finn Russell

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This Vegan Chocolate Tart is a wonderfully decadent dessert with a rich and creamy, fudge-like filling and crisp almond flour crust! This gluten-free and dairy-free chocolate tart is sure to win the hearts (and stomachs) of vegans and non-vegans alike! So easy to prepare and perfect for parties, holidays and special occasions.

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Ingredients

Servings

1 (11-inch) Vegan Tart Crust, baked See instructions in post to scale for smaller pans.
1 (14 oz.) can full-fat coconut milk Do not use "lite" milk or the tart won't set properly.
1 cup raw cashews or ½ cup nut/seed butter of choice Try peanut butter or tahini for slightly different flavor.
2 teaspoons vanilla extract
2 tablespoons brewed coffee or 1 teaspoon good quality balsamic vinegar
2 tablespoons cocoa powder plus more for garnish
¼ teaspoon fine sea salt
10 ounces dairy-free chocolate (55-60% cacao), melted
1 to 2 tablespoons organic cane sugar, optional

Date-Hazelnut Crust (if not using the tart crust linked above):

2 cups whole raw or toasted hazelnuts
1 ¼ cups pitted medjool dates, approx 15 large
pinch sea salt

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Instructions

To make the hazelnut-date crust:

Skip ahead to step 2 if using the almond flour crust linked in the recipe. For raw hazelnuts, toast them on a baking sheet at 350 degrees for 10 minutes. Let cool slightly before wrapping in a lint-free towel and rubbing together to remove most of the papery skins. In a food processor fitted with the S blade, pulse together the hazelnuts, dates and salt until sticky and well incorporated. Lightly oil the scalloped ring of an 11-inch tart pan. Press the crust mixture into the pan, allowing it to come up the sides. Freeze the crust for a few minutes while you blend the filling.

Prepare the filling:

With a blender (see Notes): Blend the cashews (or nut/seed butter) and coconut milk on high speed until smooth. Add the vanilla, coffee, cocoa powder, and melted chocolate to the blender, and blend again. Without a blender: In a microwave-safe bowl, whisk together the coconut milk, nut/seed butter, vanilla, coffee, cocoa, salt, and melted chocolate. If needed, heat briefly in the microwave, 10 to 15 seconds, so that it's easier to fully incorporate the ingredients.
Taste the filling and adjust sweetness as desired. Note: when I tested the recipe with tahini, we preferred the flavor with the additional 2 tablespoons of sugar, to offset tahini's natural bitterness.
Pour the filling into the prepared crust, and refrigerate until fully chilled and set, 4 to 6 hours.
Garnish as desired with sifted cocoa powder, chocolate shavings, fresh berries, or dried coconut, and serve with dairy-free whipped cream.

Notes

Soaking cashews - If using a high-speed blender like a Vitamix, no need to soak the cashews. If not, soak cashews overnight or in hot water for about 2 hours. Then drain and pat dry. This will help with blending.
Soaking cashews - If using a high-speed blender like a Vitamix, no need to soak the cashews. If not, soak cashews overnight or in hot water for about 2 hours. Then drain and pat dry. This will help with blending.
Store the chocolate tart in an airtight container in the refrigerator for up to 5 days or in the freezer for up to one month. When serving from the freezer, allow the tart to thaw for 15 to 20 minutes before slicing.
Note: the original recipe included chia seeds in the filling, but they weren't necessary. So I omitted them to simplify the recipe and make blending optional. Otherwise, the filling is the same as the original version of the recipe.

Nutrition Information

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Serving 1/12 recipe Calories 372kcal (19%) Carbohydrates 33g (11%) Protein 8g (16%) Fat 26g (40%) Saturated Fat 10g (50%) Fiber 8g (32%) Sugar 37g (74%)