Vegan Salted Chocolate Cream Tart
User Reviews
5
-
Prep Time
40 mins
-
Total Time
40 mins
-
Servings
12
-
Calories
367 kcal
-
Course
Dessert, Baked Goods
Vegan Salted Chocolate Cream Tart
Description
This tart starts with a crust made from softened Medjool dates, walnuts, pecans, almond butter, ground cinnamon, salt, and cacao powder. The ingredients are processed into a sticky dough pressed into a tart pan and chilled to firm up. Optional cacao nibs add texture.
The filling is prepared by heating coconut cream, dark chocolate, and coconut oil until smooth, then blended with Medjool dates, vanilla, and salt to create a creamy chocolate layer with natural sweetness and richness. The tart combines a firm, nutty crust with a luscious, silky filling.
It is finished with flaky sea salt sprinkled on top and garnished with fresh raspberries or other berries, which add bright contrast and a fresh note. The tart is vegan and dairy-free with complex flavors from cacao and coconut.
Chilling the crust prior to filling helps it hold its shape. Using canned coconut cream refrigerated in advance allows for easy separation of cream from liquid, which aids in achieving the right texture for the filling.
Ingredients
Crust
- 1 cup Medjool dates (210-230g), about 9 or 10 large dates
- 1/2 cup walnuts raw, 55g
- 3/4 cup pecans raw, 85-90g; or almonds
- 4 tablespoons almond butter smooth
- 1/2 teaspoon salt fine sea salt
- 1/2 teaspoon ground cinnamon
- 5 tablespoons raw cacao powder or unsweetened cocoa powder; raw
- 2 tablespoons raw cacao nibs optional
Filling
- 10.5 ounces or 1 1/3 cups (320 mL) coconut cream*
- 4 ounces dark chocolate 60%-85% cocoa; roughly chopped; 115g
- 1/3 cup refined coconut oil (unrefined coconut oil will bring a coconutty taste)
- 2/3 cup Medjool dates about 6 or 7 large; 145g
- 1 teaspoon vanilla extract pure
- sea salt large pinch
Garnishes
- sea salt flaky; for topping
- raspberries fresh; or other berries
Instructions
Make the Crust
- Remove the pits from the dates. If the dates aren’t soft, soak them in hot water for 5 minutes, then drain well.
- Add the dates, walnuts, pecans, almond butter, salt, cinnamon, and cacao powder to a food processor. Blend until you have a slightly sticky dough that comes together when you press it with your fingers. If using, fold the cacao nibs into the dough with a rubber spatula or your hands.
- Press the dough onto the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place in the freezer to firm up for 20 minutes and clean out the food processor.
Make the Filling
- While the crust is chilling, heat a saucepan over medium-low heat and add the coconut cream, chopped dark chocolate, and coconut oil. Whisk frequently until melted and smooth. Allow the chocolate to cool slightly.
- Remove the pits from the dates and tear into pieces. Add them to the food processor, along with the vanilla, sea salt, and and the melted chocolate mixture. Blend until everything is combined and completely smooth, scraping down the sides as needed. The filling should be smooth, silky, and rich. Taste for seasonings, add more salt as needed.
Assemble the tart
- Pour the chocolate filling into the chilled tart crust. Garnish with flaky sea salt. Chill the tart in the freezer for 2 hours or until set and firm. Garnish with fresh raspberries and allow to sit at room temperature for 10 to 15 minutes before serving.
Notes
- Refrigerate canned coconut cream or full-fat coconut milk 24 hours beforehand to separate the cream for easiest scooping.
- Use large Medjool dates that are soft to form the crust dough and add natural sweetness to the filling.
- Press the crust mixture firmly in the tart pan and chill before adding filling to maintain shape.
- Flaky sea salt and fresh raspberries garnish the tart to balance sweetness with texture and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 102mg | 4% |
| Potassium | 369mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 21g | 42% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
