This no bake vegan chocolate tart has a creamy chocolate coconut filling with a medjool date pecan crust. It’s rich, decadent, absolutely delicious and super easy to make. Vegan + gluten-free.
Valentine’s Day is one of my favorite holidays! I may be a tad biased because it’s also my birthday, but seriously how you can dislike a holiday that revolves around love, hearts, kisses, chocolate and flowers? You just can’t.
Why You’ll Love This Recipe
If you’re a chocolate person, this post was made for you! This recipe is filled with chocolatey goodness.
This tart is decadent, delicious and satisfying, but also wholesome and healthy so you can feel good about indulging.
It’s paleo-friendly, vegan, gluten-free and grain-free. Aka the perfect dessert for your friends with varying dietary needs!
shredded unsweetened coconut – add a ton of flavor to the crust by adding unsweetened coconut! The dates add enough sweetness, so make sure you grab unsweetened coconut!
chopped pecans – any nut will work here but I love the slightly sweet flavor of pecans.
dates – dates add sweetness to the crust but also holds it together thanks to their stickiness.
sea salt – a hint of sea salt to bring all of the flavors together.
coconut cream – the main ingredient in the tart filling. Make sure you’re using coconut cream and not coconut milk.
cacao powder – unsweetened cocoa powder will also work! This makes the filling chocolatey!
maple syrup – this natural sweetener is the perfect addition to the creamy filling. Make sure you get pure maple syrup and not pancake syrup as that will have corn syrup and a ton of added sugars.
coconut oil – I like using extra virgin coconut oil. I’ve purchased several different brands of coconut oil before, but Nutiva organic extra virgin coconut oil is my favorite.
vanilla extract – a flavor enhancer.
How to Make This Vegan Chocolate Tart
Start by making your crust. Add the coconut, pecans, dates and sea salt to a food processor or mini chopper and process until the dates have turned into a sticky paste that holds the crust together. If the dates aren’t sticky enough, you can add a little bit of water to rehydrate if needed. Divide the mixture into two and press into two mini springform pans. Place the crust in the freezer while you make the tart filling.
Next, make the creamy, chocolatey filling! Blend the coconut cream, cacao powder, maple syrup, coconut oil, vanilla and sea salt in a high powered blender or food processor until creamy. Pour half of the filling over each crust. Use a spoon to make sure the filling is even and smooth. Place the pans back in the freezer to set – this takes at least 2 hours but I like to leave them in overnight.
How to Serve
When you’re ready to serve, take the pans out of the freezer, remove the springform pan and let it sit for 10-15 minutes to soften just a bit. Cut into slices, add any optional toppings and enjoy! I served this tart with chocolate flakes, red currants and blueberries. Have fun with the toppings!
It’s important to note that the longer this tart sits out, the softer it will get – it becomes pudding-like! It will still taste amazing but won’t be as firm.
How to Store Leftovers
Store any leftovers back in the freezer for 1-2 months. I recommend storing in a freezer-safe, air-tight container for the best results.
Process the crust ingredients (coconut, pecans, dates and sea salt) in a food processor or mini chopper until the dates have turned into sticky paste holding the crust ingredients together. Take mixture out of the processor and press evenly into two mini springform pans. Place pans in freezer while you make the tart filling.
While the crust is setting in the freezer, blend ingredients for the filling (coconut cream, cacao powder, maple syrup, coconut oil, vanilla and sea salt) in a high-speed blender or food processor until creamy. Pour half the filling over the crust in one pan and then pour the remaining filling over the crust in the second pan. Use a spoon to make sure the filling is even and smooth.
Place pans in the freezer to set up, at least 2 hours, but can be overnight. Take out of freezer, remove the springform pan, let sit out for 10-15 minutes, cut into slices. Top with fresh berries and serve. The longer it sits out, the filling will soften and become more like pudding. It still tastes amazing, but not as firm. Store any leftovers back in the freezer.
Serving: 1/4 of a mini tartCalories: 317kcalCarbohydrates: 34gProtein: 3gFat: 19gSaturated Fat: 12gMonounsaturated Fat: 1gSodium: 58mgPotassium: 296mgFiber: 4gSugar: 28g