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by Regina | Leelalicious 85 Comments
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This vegan Chocolate Tart is a delicious no-bake treat for summer dessert. The almond and date crust is filled with a creamy chocolate & coconut cream filling. Add your favorite fresh berries on top to perfectly balance the flavors.
Making Mother's Day Breakfast for My Mom
Growing up, my family rarely went out to eat and Mother’s Day was no different. Instead, we had a tradition of preparing an elaborate brunch table at home.
My sisters and I made sure to get up before our mom. We set the table, brewed coffee (although not yet being coffee drinkers, neither of us knew the right ratio), and arranged our little gifts from handmade cards to flowers around our mom’s regular seat.
The food varied from year to year and with our growing cooking abilities. Most of the time it was a regular German breakfast spread with hearty bread and rolls, cold cuts, cheese, homemade jam, some sliced vegetables and fruit, and probably some boiled eggs.
I don’t recall many special Mother’s Day brunch food items that we made. Our goal was mainly for everyone to enjoy a family morning together and not to let mom work too much.
Although, I remember one year when we made strawberry milkshakes that were not much else but vanilla ice cream and strawberries blended together. It didn’t quite turn out as I expected but mom loved it. Even to this day, she makes a similar treat, though usually for dessert, not breakfast.
No Bake Chocolate Tart
Today’s No Bake Chocolate Tart recipe is also more on the dessert side – a perfect sweet finish to Mother’s Day brunch.
This is a true chocolate lover’s tart with 70% Dark Chocolate both in the crust and no bake chocolate tart filling. Die-hard dark chocolate enthusiasts could even use the 85% variety.
I topped my chocolate tart with fresh berries and chopped nuts. Whipped coconut cream (with or without berries) would also be a great topping.
I don't recall many special Mother's Day brunch food items that we made. Ourgoal was mainly for everyone to enjoy a family morning together and not to let mom work too much.
Although, I remember one year when we made strawberry milkshakes that were not much else but vanilla ice cream and strawberries blended together. It didn't quite turn out as I expected but mom loved it. Even to this day, she makes a similar treat, though usually for dessert, not breakfast.
How to Make a Chocolate Tart
This really is an easy chocolate tart recipe. There is the chocolate tart crust and no-bake tart filling. As a result, an oven will not be necessary making it an excellent dessert to make during the high heat of summer. Both the base and filling only need chilling to set up. You can call this tart raw or no-bake, whatever works.
No Bake Tart Crust
The chocolate tart crust recipe consists mainly of almonds and Medjool dates. Soak the dates if the skin isn’t super soft.
You chop the dates and nuts up in a food processor and then stir them with some melted 70% dark chocolate and melted coconut oil in a bowl. The coconut oil flavor compliments the taste of the crust perfectly and is a nice replacement to the butter that usually makes up part of the base of pies and tarts.
Then, you simply press this gluten-free chocolate tart crust into a tart pan with removable bottom or a springform. Just make sure the crust mixture covers the bottom as well as the sides.
Chocolate Tart Filling
The easy chocolate tart filling recipe is made with coconut cream and an entire bar of 70% dark chocolate. This results in a luscious creaminess – almost like in a vegan chocolate ganache pie. While you may be inclined to use dark chocolate chips in this tart, they won't match the luscious texture that Green & Black's 70% dark chocolate provides.
To ensure the no-bake filling will set firmly there also is melted coconut oil in the filling and some more Medjool dates to add a little touch of healthier sweetness.
Just like the crust, process all the chocolate tart filling ingredients in a food processor until completely smooth. You then pour the creamy dark chocolate tart filling over the set crust and refrigerate it until completely set.
Just before serving, top with fresh fruit like fresh raspberries, sliced strawberries, blackberries, blueberries, pomegranate arils, and more. Chopped nuts, shredded coconut, and mint leaves also make great additions.
How to Make Mini Chocolate Tarts
If you don’t have a large tart pan or simply prefer small individual treats, you can also divide the crust and filling into small mini tart pans. I’ve even had success making really mini tartlets in my silicon cupcake liners.
Those are perfect for portion control. Additionally, the chocolate ganache filling in the mini chocolate tarts will set up even faster in the fridge than the big tart.
So if you didn’t have time the night before, you could still quickly make this mini no bake chocolate tart version the morning of your Mother’s Day brunch or for any other occasion that calls for a fancy chocolate treat.
More Mother's Day Brunch Recipe Ideas:
- German Chocolate Cake Pancakes
- Breakfast Casserole (perfect to feed a crowd)
- Mini Salmon Quiches
- Sunrise Mimosas
Let me know: What's your favorite Mother's Day brunch food item?
No Bake Chocolate Tart - vegan, gluten free, paleo
4.96 from 22 votes
This luscious No Bake Chocolate Tart is dairy-free, vegan, gluten free, and paleo friendly and it also makes a perfect treat for Mother's Day
Print Recipe Pin Recipe Save Recipe
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Dessert
Cuisine American
Servings 8 -12 slices
Calories 277 kcal
Ingredients
For the chocolate crust:
- ½ cup pitted Medjool dates about 8
- 1 cup almonds
- 1 ounce 70% dark chocolate melted
- 1 tablespoon coconut oil melted
- pinch of sea salt
For the filling:
- 1 cup coconut cream
- 3.5 ounces 70% dark chocolate
- ¼ cup coconut oil
- ½ cup pitted Medjool dates about 8
- 1 teaspoon vanilla extract
Toppings:
- fresh berries
- whipped coconut cream
Instructions
If the dates aren’t super soft already, soak them in warm water for 10 minutes.
Pulse the (soaked) dates and almonds in a food processor until quite fine. Add melted chocolate, coconut oil and salt, then continue processing until incorporated. Press the crust mixture firmly into a 9-inch round tart pan (with removable bottom) and chill until set.
In the meantime, clean your food processor. Heat coconut cream, chocolate and coconut oil until melted. Add these to the food processor together with the dates and vanilla extract. Process until everything is combined and completely smooth.
Fill the chocolate tart filling into hardened crust in the pie dish. Chill the tart until set (about 2 hours).
Before serving, top the no-bake chocolate tart with whipped coconut cream and/or fresh fruit. Store refrigerated until ready to serve.
Notes
Nutrition values exclude topping
Nutrition
Nutrition Facts
No Bake Chocolate Tart - vegan, gluten free, paleo
Amount per Serving
Calories
277
% Daily Value*
Fat
18
g
28
%
Cholesterol
0.1
mg
%
Sodium
30.9
mg
1
%
Carbohydrates
29.1
g
10
%
Fiber
3.9
g
16
%
Sugar
23.3
g
26
%
Protein
3.6
g
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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Random Questions
How many calories in a gluten-free chocolate tart?
A typical slice of a gluten-free chocolate tart contains around 250-300 calories, but it may vary depending on the specific ingredients and portion size.
Are gluten-free pastries healthier?
Gluten-free pastries can be healthier for individuals with gluten sensitivities or celiac disease. However, they might not necessarily be healthier in terms of overall nutritional content, as they often contain alternative ingredients like refined flours and sugars.
Do vegan pastries have fewer calories?
Vegan pastries can sometimes have fewer calories, depending on the ingredients used. They often incorporate healthier substitutes for animal-based products, resulting in lower saturated fat content.
How many carbs are in a chocolate tart?
On average, a slice of chocolate tart contains approximately 30-40 grams of carbohydrates. The precise amount can vary based on the specific recipe and serving size.
What nutrients are in a chocolate tart?
A chocolate tart typically provides essential nutrients such as antioxidants from the dark chocolate, healthy fats from nuts or coconut, and natural sugars from dates or fruit, but it may not be a significant source of vitamins or minerals.
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Reader Interactions
Comments
Linda
Hi, do you think this tart could work with Pecans instead of almonds for the crust? Avoiding several allergies and this looks like a very good recipe
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Jennifer @ Leelalicious
Hi Linda, that should work just fine! The main difference will be flavour but pecans taste wonderful with chocolate!
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Sherry
This tasted good ( very rich-needed some whipped cream to cut it) but the end result was very thin in depth! I feel as though a smaller sized pan, maybe a six inch would have worked better. All my measurements were accurate-I even measured my dates in a measuring cup. Did anyone else have this issue?Reply
Jennifer @ Leelalicious
Hi Sherry, thank you for your review! The tart is on the thinner side as it is quite rich but you could definitely try it in smaller pan if you would like the tart to be thicker.
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SUJATA N/A LAMA
How many mini tart pans I can make from this recipe?
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Regina | Leelalicious
Hi Sujata, it depends on the size of your mini tart pans. I sometimes make this recipe in a 3" cupcake tin and it makes about 12-16.
If you have 4" tartlet pans that will result in probably 6-7.Reply
Elisabeth Ferid
This was the most outstanding chocolate dessert I have ever tasted. Simple ingredients and very easy to make. Served for a dinner party of 6 and My guests could not believe this was vegan and gluten free.
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Jennifer @ Leelalicious
Thank you for the lovely comment, Elisabeth! 🙂
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Tanya
Hi there. What size dish did you use for this recipe please ? Can’t wait to try it 🙂
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Jennifer @ Leelalicious
Hi Tanya, you should use a 9-inch tart pan with a removable bottom. Happy baking and let us know how it goes. 🙂
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Elizabeth
This looks beautiful...I can’t wait to try it! What size tart pan do you use?
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Regina | Leelalicious
It is a 9-inch pan
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Jessica Solis
which coconut milk you recommend for this recipe? is it necessary to have a minimum amount of coconut extract? I did this recipe with a can with 26% coconut extract and the filling is not that firm as I was hoping for 🙁
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Regina | Leelalicious
I recommend using coconut cream which usually has 70-90% coconut extract
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Jean Cosier
Hello, I have made this with dates and it was lovely but it’s now summer so dates difficult to get here in France, so wondered could this be made with prunes instead?
Thank you. JeanReply
Regina | Leelalicious
Hi Jean, yes I think sweet prunes or dried figs could work in place of the dates
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Annali
Hi. Can i use coconut milk instead of coconut cream?
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Regina | Leelalicious
Maybe. The filling might still set up using full fat coconut milk thanks to the dark chocolate and coconut oil, but it might be a softer filling than when using coconut cream.
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Jean Cosier
Can I use ordinary dates? I live in France and can’t find medjool ones.
Thank youReply
Regina | Leelalicious
Yes, as long as you soak them in warm water and blend them really smooth it should work with any dates
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Shirley
Do you use refined or unrefined coconut oil?
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Regina | Leelalicious
I use unrefined in this recipe, because the tart will have a coconutty flavor anyway due to the coconut cream. But either one would work.
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Angie
I accidentally picked up condensed coconut milk. Can I still use this? I noticed as well that it has guar gum in it also.
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Regina | Leelalicious
Is is sweetened? The guar gum won't affect the tart texture. But if the condensed coconut milk is sweetened you want to omit the dates from the filling. Otherwise I think it might work. It will come out similarly to fudge texture, I think. I used to make Christmas fudge with sweetened condensed milk and chocolate all the time.
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Joyce L Herrman
This is my go to easy delicious tart recipe, Thanks so much, I get rave reviews and feel so good about using the medjool dates vs sugar in my desserts! Truly the best BTW: I freeze and use frozen fruit, thaw out an hour before serving, and I make a coconut cream whipped cream to add to it!Reply
Mariechristine
hello seems so delicious! can i substitute coconut cream with milk or whipping cream or any other suggestion?
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Regina
I have only tried it with coconut cream, but I think dairy cream would work too
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Doris
Should I freeze the coconut cream first and scrape out the solid part at the top of the can or am I ok to pour out the cream and water mixed together unchilled?
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Regina
You can use the entire can of coconut cream as is. The water amount in coconut cream should be minimal
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Lisa Koehl
What kind of coconut cream do you use for the filling?
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Stacey
This looks so tasty 🙂
Will this go soggy if I make it the night before (about 24 hours before serving)
Thank you
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Regina
For best presentation I would add the berries shortly before serving, but the rest of the tart will stay just fine several days in the fridge
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Jackie
Hi, will almond flour work for crust?
Thank you,
JackieReply
Regina
Maybe? I haven't tried it
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Stefanie
Would it be best to make this tart 24 hours or48 hours prior to consuming? Does the flavour intensify over time?
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Regina
I am not sure if there are flavor benefits to making the tart ahead of time, but you definitely can if you want to.
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Jara
Hi there! How long should I chill the crust in the fridge, before adding the filling? Once I have everything together, can I then freeze it? It’s for dessert tomorrow night 🙂
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Regina
Yes, by the time you have finished preparing the filling, the crust should be set
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Tess
So AMAZING. Some one brought this to our party and we all fought over having seconds. My suggestion bring two!!! Make 3, bring two and eat one yourself later.......it’s that good! Great recipe, thank you so much for sharing.Reply
Tanya
What a show stopper. Made this for my husbands birthday with all the family over and everyone was commenting on how beautiful it looked and tasted!! This is now 1 of my fav things to makeReply
Raschelle
Really love this cake. Thank you!Reply
Jennifer
I just made this today for Valentines Day, so delicious and my sons loved it as well, more than the chocolate lava cake I made for them! I have mostly given up sugar so used the 80% and it was perfect. Also, I made this in the afternoon, last minute, and just froze crust about 40 min, then the whole thing about 1 hour before putting in fridge till we ate about 5 hours later. Thanks for a beautiful, tasty, special treat:)Reply
Regina
Thank you for your wonderful feedback Jennifer! I am especially delighted to hear your sons loved it too 😀
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Janie H Weinstein
Made this tart last night. My daughters in-laws came in from England, and her new sister-in-law went "vegan".
This dessert is wonderful. Not to rich at all. It just melts in you mouth. My husband who is not a fan of dates even said how good it was. Will definitley make it again. I used and 11" tart pan and did the recipe 1 1/2 times. Could have easily doubled it for that size pan. Not good for a pot luck tho. Must be served cold to hold its shape. The whipped cream didn't come out so good. I used powdered sugar instead of maple syrup, and it broke. Turned into watery lumps. Probably should have followed the recipe better. I'll try that coconut whip cream again tho, it sounded so good. Definitely going to keep this recipe in my file.
Its a keeper!!!Reply
Regina
Thanks so much for the awesome review and feedback!
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Raschelle
Thanks for the recipe. Made this for Christmas and it was a hit.Reply
Katie
How far ahead am I able to make this? Will one full day be ok?
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Regina
Yes that's totally fine. If you can, put the berry on only just before serving though
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Helgi
I love that chocolate, my favourite! I have coconut allergy, what could I substitute? And I can't have dairy products either. Thank you! I really would like to make that 🙂Reply
Regina
That's a tough one since there is quite a bit of coconut in this recipe. It would need quite a bit of experimenting but another reader told me they used avocado instead of coconut cream in the filling. That may be a good start for experimenting
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Erin
Just made it in an 11" pan, it's veryyyy thin. Probably will taste fine but I don't like thin crust. Probably would double. I didn't read the comments, and was searching the ricipe fo rpan size.
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Regina
Thanks for bringing this to my attention. I will edit the recipe to include pan size there
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Mary Margaret
This was my first ever vegan dessert and it was easy and got rave reviews! So pretty with all the fruit! Definitely 5 stars!
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Regina
That's so wonderful to hear that you enjoyed this recipe so much! Thanks for your great review
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leblanc
c'est quoi de la creme de noix de coco et dans quelle section a l'épicerie .....ca tellement l'air bon cette recette là
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Regina
Jetez un oeil ici http://amzn.to/2yKetsC
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Maria House
Hi Regina, DO you think I could replace the coconut cream for avocado? x
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Regina
It might be possible, but maybe with a little extra sweetener to account for the natural sweetness coconut cream would contribute
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Fatima
Yumm looks amazing will def try it. Are the almonds peeled?
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Regina
Thank you Fatima. I used whole almonds with peelReply
Megan @ Pip and Ebby
This is BEAUTIFUL! Wow! Love the fresh fruit! Looks like an incredible dessert.
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Regina
Thanks so much Megan! Yes the combination of chocolate, coconut and fresh fruit is heavenly in this tart!Reply
Leonie
Made this little beauty today and it was a raging success!!! Doubled the quantities to accommodate my 11" flan pan, and it all fitted in perfectly! Easy recipe, great taste!Reply
Regina
Thank you so much for your great feedback Leonie. And thank you also for sharing that the doubled recipe fits an 11" pan. I am sure it will be helpful to know for someone in the futureReply
Karen Monteiro
I made it and it looks amazing! Thank you! I can't wait to share it with the family tomorrow. The only 🙁 my husband placed it in the freezer and not the fridge. I'm hoping that it doesn't make it bad.Reply
Regina
I doubt freezing will have any adverse affect on the tart. You'll just have to wait a bit before being able to enjoy it 🙂
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Karen Monteiro
Hi what can I substitute for the dates please? This looks delicious!!Reply
Regina
Thanks Karen. Maybe dried figs or raisins can give you a similar texture/sweetness for the tart.
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Kay
Is the whipped coconut cream optional on top because I can't see it in the recipe. It's not used in the tart is it?
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Regina
Hi Kay, the the whipped coconut cream is an optional topping. I didn't use it for the tart in pictures. If you want to find out how to make whipped coconut cream I have a post about it here http://leelalicious.com/how-to-make-whipped-coconut-cream/
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Kelly
Just made this for a family BBQ.. I've never received so many compliments on a dessert in my life! Had to make another one to bring into the office for my co-workers. SO GOOD. I'm not a baker by any means (not that this requires "baking"!!) and I found this super easy to make. This is so perfect chilled for summer. I put strawberries over the whole top of the cake and then sprinkled on coconut flakes, it looked pretty amazing if I do say so myself 😉 People are now asking me for the recipe! THANK YOU Regina!!!Reply
Regina
WOW I am so HAPPY this recipe turned out to be such a huge success for you Kelly!! That's amazing and so wonderful to hear. Thank you for taking the time to let me know.
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Renee
Yum! I will be definitely giving this one a try and sharing with my readers! This is great!
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Regina
Thanks so much for sharing Renee! Its a really awesome recipe
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Marja
Can i take it to the office out of the fridge to treat my colleques??
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Regina
This one is really better stored in the fridge. Or maybe a cooler box if you don't have a fridge at work
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Karina Walsh
This looks absolutly amazing! Will be tried when I am back from Fitness weekend in the kenyan bush.
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Regina
Awesome! Let me know how it goes. Fitness in the Kenyan bush sounds amazing
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Stacy
What. An I sub for the almonds? We have a tree but allergy.
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Regina
Maybe some seeds like sunflower or hemp will work?
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Jaz
Hi how many inch is this tart? I would like to try making it
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Regina
This is a 9" tart pan. I think you may even be able to fit it into a 11" one, it will just be thinner
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carine
That is an amazing recipe ! It makes me so hungry right now and your picture is beautifulReply
Regina
Thank you so much, Carine!! This really is a super delicious recipe - that HAS to be shared 😉
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