Description
A rich, vegan chocolate tart with a date-almond crust and velvety coconut chocolate filling. Naturally sweetened and packed with wholesome ingredients, this no-bake dessert is ideal for health-conscious chocolate lovers.
Ingredients
Pitted Medjool dates – ½ cup (about 8) for crust
Almonds – 1 cup
70% dark chocolate – 1 ounce for crust + 3.5 ounces for filling
Coconut oil – 1 tablespoon for crust + ¼ cup for filling
Sea salt – Pinch
Coconut cream – 1 cup (full-fat, chilled overnight)
Vanilla extract – 1 teaspoon
Fresh berries – To taste (optional topping)
Whipped coconut cream – To taste (optional topping)
Instructions
Soak dates in warm water for 10 minutes if firm
Pulse dates and almonds in food processor until crumbly
Press mixture into a tart pan, forming a compact crust
Melt 1 ounce dark chocolate with 1 tablespoon coconut oil in a microwave-safe bowl
Stir in ¼ cup coconut oil, vanilla, and pinch of salt
Chill coconut crust in refrigerator for 10 minutes
Combine chilled coconut cream with melted chocolate mixture
Fold until smooth, then pour into prepared crust
Cover and chill tart for at least 2 hours
Top with berries and whipped coconut cream before serving
Notes
Use ripe, plump Medjool dates for best sweetness
Replace almonds with walnuts or pecans if preferred
For a quicker crust, use a 12-ounce bar of chocolate (3 oz for crust, remaining for filling)
Chill tart for up to 24 hours for firmer texture
Store in airtight container in refrigerator for 3-5 days
- Prep Time: 20
- Category: Desserts
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 15g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg