Gluten-Free Vegan Chocolate No Bake Tart

Gluten-Free Vegan Chocolate No Bake Tart

This chocolate tart is the perfect dessert for any occasion. It is vegan, raw, gluten-free, healthy and so delicious. Bonus, you can make two desserts using this recipe. Please see the recipe video for details. I made this delicious tart and also made individual pie cups.

These pie cups are the perfect portion and great for meal prepping. I’m not kidding when I tell you that this chocolate tart is so rich and decadent. The nutty crust blends perfectly with the chocolate filling.

I decorated my tart making chocolate covered strawberries and nuts. This is the perfect tart to impress your loved ones.

Apart of all the deliciousness this tart is packed with nutrients and antioxidants. Make sure to use 100% cocoa powder. I used fair trade and organic, because taking care of our environment is very important to me.

This Tart is:

  • Naturally Gluten-free
  • Vegan
  • Packed with antioxidants
  • Easy to make
  • Great for any occasion
  • Rich and creamy
  • Healthy
  • Great for meal prepping
  • Decadent and delicious

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook pageor tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Here’s the recipe:

Gluten-Free Vegan Chocolate No Bake Tart

Ingredients for the crust:

  • For the crust:
  • 2-1/2 cups of hazelnuts
  • 1 cup of nut mixed like; walnuts, pecans and cashews
  • 15 medjool dates pitted and quartered
  • 1/2 cup cocoa powder
  • 1/4 Teaspoon sea salt
  • 1 Tablespoon vanilla extract
  • 1–2 Tablespoons water

Ingredients for the filling:

  • 1 can full-fat coconut milk or heavy cream if not vegan
  • 100 grams/1 bar dark chocolate
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons of Maple syrup


Method for the crust:

1.Mix all the ingredients into a food processor. Process until well incorporated.

2.Add the water only as needed to create a soft cookie dough like texture. Press the dough into the prepared springform pan, in an even layer.

3.Refrigerate the crust while you make the filling.

Method for the filling:
1. Chop the chocolate and place into a heatproof bowl. Set aside.

2.Add the coconut milk to a small saucepan. Heat over low medium until simmering. Pour the milk over the chopped chocolate and let it sit for about 30 seconds, then whisk until a smooth, even mixture forms.

3.Whisk in the vanilla and maple. Using a hand mixer, mix until you get a smooth consistency.

4.Pour over crust and refrigerate overnight for better results. Top with more hazelnuts and fruits. Enjoy

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Dutch Babies Sugar-Free with Lemon Curd

Dutch Babies Sugar-Free with Lemon Curd

These oven pancakes are also known as Dutch Babies, German Pancakes a Bismarck or a Dutch Puff. They require everyday ingredients and are ready in just 25 minutes. They are great for breakfast, brunch or even dessert.

Berries and Lemon Curd are the best combination.

The best way to eat them is with berries, jam, maple syrup, and whipped cream. I made a vegan lemon curd to go with it and it was so delicious. For the lemon curd, I used turmeric for color purpose but you can totally skip it or use food coloring. My version requires 3 eggs but you can totally replace the eggs using 1 tablespoon of vinegar along with 1 teaspoon of baking soda for each egg.

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Vegan Puerto Rican Tacos

Vegan Puerto Rican Tacos

These tacos are the variation of Puerto Rican emapanadillas or empanadas. These tacos are very popular in Puerto Rico and you can find them everywhere. This is the vegan version of these tacos.

When you visit Puerto Rico you drive any direction on the island and you’ll find food trucks, road side stalls and small kiosks serving a selection of Puerto Rican street food or “frituras”.

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Vegan Gluten-Free Red Lentil Pasta with Sun-Dried Tomato Pesto

Vegan Gluten-Free Red Lentil Pasta with Sun-Dried Tomato Pesto

Delicious Red Lentil Pasta, tossed with rich sun-dried tomato pesto and veggies, and topped with vegan mozzarella — it makes a nutritious, comforting and healthy dinner.

Because sometime we need something hearty and comforting , especially during winter. This lentil pasta is a flavorful dish perfect for meal prepping, a dinner date with your loved ones or just to share it with the family. It’s packed with plant-based protein, iron and a hearty delicious flavor. What I love about this pasta is that is very filling, nutritious and so simple to make.

Continue reading “Vegan Gluten-Free Red Lentil Pasta with Sun-Dried Tomato Pesto”

Healthy Chocolate Amaretto Cupcakes

Healthy Chocolate Amaretto Cupcakes

These cupcakes are moist, delicious and packed with natural chocolate flavor. The recipe calls for simple ingredients and is really easy to follow.

If you don’t like amaretto feel free to replace it with almond or vanilla.

For best results use natural cacao powder and buttermilk. I made my buttermilk using almond milk but you can totally use your favorite kind of milk. The amaretto gives this recipe a decadent flavor that you won’t resits.

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Vegan Chickpea Rotini Carbonara

Vegan Chickpea Rotini Carbonara

Vegan creamy chickpea rotini carbonara that it’s naturally gluten-free, healthy, comforting, easy to make and so delicious.

Skillet pasta is my favorite way to make my pasta recipes. Using cast iron skillets has so many benefits, you can read about it on a previous post. I made a vegan cashew cheese sauce that turned out amazing. We tried cashew shredded cheese for the first time, and we loved it.


As you must know the traditional carborana requires the use of eggs, so I replaced them for chickpea eggs. Chickpea eggs are so easy to make, and they have an eggy consistency that works perfectly.

Chickpea Flour

For this carbonara, I replace the meat for mushrooms. I used Baby Bella mushrooms, but any mushroom will work. Also, if you don’t like mushrooms you can totally replace it for sun dried tomatoes.

The chickpea rotini is so delicious and naturally gluten-free just make sure you follow the instruction on the box. Overcooked pasta doesn’t taste good at all. I love baking my pastas because it enhances the flavors. If you haven’t tried it, I totally recommend it.

Serve with salad

If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Here’s the recipe:

Vegan Chickpea Rotini Carbonara Skillet

4 servings


8oz Chickpea Rotini

5 Baby Bella Mushrooms

1 -½ Liquid Smoke

½ Zucchini, sliced

¼ cup White Onion, chopped

1 Garlic Clove, peeled and chopped

2 Vegan Chickpea Eggs (1 TBS of Chickpea Flor + 3 TBS of water for each egg)

2 cups Almond Milk

3 TBS Nutritional Yeast

½ TSP Salt

Dash of Pepper

1 bag 8oz Cashew Shredded Cheese


1. Cook pasta according to the package instructions.

2. Slice mushroom, soak with liquid smoke and set aside.

3. Slice zucchini and set aside.

4. Chop onion set aside.

5. Peeled garlic clove and chop.

6. Prepare your vegan eggs.

7. Sauté mushrooms over medium heat for about 3-4 minutes to enhance the smoky flavor, set aside.

8. Inside a blender or food processor, mix vegan eggs, almond milk, nutritional yeast, salt and pepper. Blend until well incorporated.

9.Pour mixture inside a skillet over medium high heat. Add cashew shredded cheese and stir until incorporated.

10. Cook for about 8 to 10 minutes until mixture thickens to a sauce consistency. If the sauce it’s too thin add more cheese or cook longer.

11. Add cooked pasta and fold into sauce. Add mushrooms and zucchini. Bake pasta over 350 degrees for 8 to 10 minutes.

Enjoy it!


Maple Almond Chia Oats

This oatmeal is simple to make, and so comforting, healthy, refined sugar free and so delicious. You can also use this recipe to make overnight oatmeal but I prefer it warm.

The chia seeds add extra texture and so many healthy benefits to your recipes. They are an excellent source of omega-3 fatty acids, rich in antioxidants, and they provide fiber, iron, and calcium. Omega-3 fatty acids help raise HDL cholesterol, the “good” cholesterol that protects against heart attacks and strokes.

Maple Pecan Glaze for Topping
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