No Bake Vegan Chocolate Tart

Vegan Chocolate Tart

Prep Time: 40 mins 

Total Time: 40 mins

Servings: 10 - 12 pieces

Ingredients: 

Crust

• 9 to 10 large Medjool dates

• 1/2 cup (56g) raw walnuts

• 3/4 cup (85-90g) raw pecans (or almonds)

• 4 tablespoons (64g) smooth almond butter

• 1/2 teaspoon fine sea salt

• 1/2 teaspoon ground cinnamon

• 5 tablespoons (30g) unsweetened cocoa powder or raw cacao powder

• 2 tablespoons raw cacao nibs (optional)

Filling

• 300g coconut cream from a can of full-fat coconut milk or coconut cream (~ 1 1/3 cups) 

• 114g 60%-85% dark chocolate, roughly chopped

• 1/3 cup refined coconut oil (65g when in semi-solid form) 

• 6 to 7 large Medjool dates

• 1 teaspoon pure vanilla extract

• A large pinch of sea salt

Garnishes

• A few sprinkles of coarse or flaky  sea salt for topping

• Fresh raspberries or other berries

Instructions

Make the Crust

• Remove the pits from the dates. If they feel firm or dry, soak them in hot water for 5 minutes, then drain thoroughly.
• Add the dates, walnuts, pecans, almond butter, salt, cinnamon, and cacao powder to a food processor.
• Blend until the mixture forms a slightly sticky dough that holds together when pressed between your fingers.
• If using cacao nibs, gently fold them into the dough using a spatula or your hands.
• Press the mixture evenly over the base and up the sides of a 9-inch tart tin with a removable base.
• Place the crust in the freezer for 20 minutes to firm up. Clean the food processor ready for the filling.
  

Make the Filling

• While the crust chills, place a saucepan over medium-low heat. Add the coconut cream, dark chocolate, and coconut oil.
• Whisk gently until everything is fully melted and smooth. Remove from the heat and allow the mixture to cool slightly.
• Pit the dates and tear them into smaller pieces. Add them to the food processor along with the vanilla, sea salt, and the melted chocolate mixture.
• Blend until completely smooth and silky, scraping down the sides as needed. Taste and adjust the salt if required.

Assemble the Tart

• Pour the chocolate filling into the chilled tart crust and smooth the top.
• Sprinkle with flaky sea salt.
• Freeze for 2 hours, or until fully set and firm.
• Before serving, garnish with fresh raspberries and let the tart sit at room temperature for 10–15 minutes to soften slightly.