Vegan Chocolate Tart (Gluten-Free)

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5 from 12 votes

The vegan chocolate tart combines a rich, dairy-free chocolate filling made with coconut milk, cashews, and melted chocolate set in a gluten-free crust made from hazelnuts and dates. The filling is smooth and creamy with deep chocolate flavor enhanced by vanilla, coffee, and cocoa powder. The crust is naturally sweet and slightly nutty, providing a chewy base that contrasts with the silky filling. This dessert offers decadent texture and flavor without animal products or gluten.

Prep Time

30 mins

Additional Time

5 hrs

Total Time

5 hrs 30 mins

Servings: 12 servings

Calories: 372 kcal

Course: Dessert

Cuisine: Vegan

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:

Cup of Yum

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

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 372

% 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.