No Bake Vegan Chocolate Tart (gluten & dairy free)
This No Bake Vegan Chocolate Tart has the richest, creamiest, and most decadent chocolate filling, while the crust provides an appropriate pairing of saltiness and the perfect nutty crunch. Not only will it satisfy your chocolate cravings, it's also super easy to make and almost guilt free to eat!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cup almonds (, or nut of your choice)
- 10 Medjool dates (, pitted)
- 2 Tablespoon cocoa powder
- ¼ teaspoon kosher salt
- 2 Tablespoon coconut oil ((if needed for binding))
- 12 ounce Unsweetened chocolate (, roughly chopped (100% cocoa)
- 21 fluid ounce coconut milk ((about 2¾ cups))
- ⅓ cup granulated sugar (, or to taste if you prefer it sweeter)
- 2½ teaspoon agar powder
- 1 teaspoon vanilla extract ((optional))
- 1 cup coconut cream ((or heavy cream))
- 1½ Tablespoon granulated sugar
- Unsweetened chocolate (, shaved)
Instructions
- 1
For the tart base:
- 2
In a food processor, combine all of the tart base ingredients. Pulse the food processor a few times until all the almond* and the dates are coarsely chopped. Transfer the tart base mixture to a 10 inch tart pan with removable bottom**.*Feel free to substitute the almond for your preferred nuts or a mixture of nuts. Some nuts will have more oil and will not need the additional coconut oil for binding. If using almonds, I recommend adding the 2 TBSP of coconut oil.***I highly recommend using a tart pan with a removable bottom for easy of removal.**
- 3
Using something with a flat base or your fingers, flatten the tart base firmly to make an even bottom crust. Do the same for the sides of the tart base by compacting the mixture against the tart pan. Make sure the entire nut crust is compacted so that it can hold the tart's structure.Refrigerate the tart while waiting for the filling to be made.
- 4
For the filling:
- 5
In a medium saucepan over medium low heat, add the chopped chocolate, coconut milk, and sugar. Constantly stir the mixture until the chocolate is melted and the filling looks smooth. If filling looks speckled and not smooth, you can blend it for a few seconds with a hand blender.
- 6
Once the filling is melted and looks smooth, whisk in the agar powder and vanilla. Cook on medium low heat for 1-2 minutes more, while constantly stirring, until the filling looks a touch thicker.
- 7
Strain the chocolate filling onto the cooled tart base. Then, gently tap the tart on the table a few times to pop unwanted bubbles. Chill the tart in the fridge for at least 1 hour or overnight to allow the filling to set.*If chilling overnight, cover the tart with plastic wrap without touching the chocolate filling, once the tart has completely cooled.*
- 8
For the garnish (optional):
- 9
For the coconut whipped cream:In a medium mixing bowl, combine the coconut cream and sugar. Whisk the cream until it becomes slightly fluffy. Refrigerate until needed.