Vegan Chocolate Tart (Gluten-Free)
User Reviews
5
Vegan Chocolate Tart (Gluten-Free)
Description
The Vegan Chocolate Tart (Gluten-Free) features a crust made of ground hazelnuts, Medjool dates, and sea salt pressed into a tart pan and chilled to set. The filling blends full-fat coconut milk with cashews or nut butter, melted dairy-free chocolate, vanilla, coffee or balsamic vinegar, cocoa powder, and salt to create a velvety, rich chocolate custard that sets firm once chilled.
The tart has a silky smooth filling with a balanced bittersweet chocolate taste supported by subtle coffee and vanilla notes. The crust adds chewiness and mild nutty sweetness, contrasting texturally with the creamy filling. The method involves simple blending and pressing without baking the filling, making it accessible and suitable for a vegan and gluten-free diet.
This tart is an elegant dessert served chilled, ideal for special occasions or a refined vegan treat. It can be garnished with extra cocoa powder or chopped nuts. The recipe notes emphasize soaking cashews for easier blending unless a very powerful blender is used, and the tart keeps in an airtight container refrigerated for up to five days or frozen for longer storage.
Ingredients
- 1 (11-inch) tart crust See instructions in post to scale for smaller pans, vegan, baked
- 1 (14 oz.) can coconut milk Do not use "lite" milk or the tart won't set properly, full-fat
- 1 cup cashews Try peanut butter or tahini for slightly different flavor, or ½ cup nut or seed butter of choice
- 2 teaspoons vanilla extract
- 2 tablespoons coffee brewed; or 1 teaspoon balsamic vinegar
- 2 tablespoons cocoa powder plus more for garnish
- ¼ teaspoon salt fine sea salt
- 10 ounces dairy-free chocolate 55-60% cacao, melted
- 1 to 2 tablespoons cane sugar organic, optional
Date-Hazelnut Crust (if not using the tart crust linked above):
- 2 cups hazelnuts whole, raw or toasted
- 1 ¼ cups Medjool dates pitted, approx 15 large
- pinch salt sea salt
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
- If you do not have a high-speed blender, soak cashews overnight or for about 2 hours in hot water, then drain and dry before blending for a smoother filling.
- Store the completed tart in an airtight container in the refrigerator for up to 5 days or freeze for up to one month; allow thawing 15-20 minutes before serving.
- The recipe originally included chia seeds in the filling but they have been omitted to simplify preparation and make blending optional without changing the core flavor or texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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