Vegan, Gluten Free and Paleo No-Bake Chocolate Tart
This No-Bake Chocolate Tart is a perfect treat to end off Mother’s Day brunch. Both the crust and filling are made with Green & Black’s Organic Dark Chocolate, resulting in a recipe that’s just as sweet as mom!
| Servings |
| 8-12slices |
| Servings |
| 8-12slices |
Ingredients
- Chocolate Crust
- 1/2 cup Medjool dates pitted
- 1 cup almonds
- 1 oz Green & Black's 70% Dark Chocolate melted
- 1 tbsp coconut oil melted
- 1 pinch salt
- Filling
- 1 cup coconut cream
- 3 1/2 oz Green & Black's 70% Dark Chocolate
- 1/4 cup coconut oil
- 1/2 cup Medjool dates pitted
- 1 tsp vanilla extract
- Toppings
- fresh berries
- whipped coconut cream
Portions: slices
Units:
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Ingredients
Portions: slices
Units:
|
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 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. 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.
Recipe Notes
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.
