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.

Continue reading “Dutch Babies Sugar-Free with Lemon Curd”

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.

Continue reading “Healthy Chocolate Amaretto Cupcakes”

Vegan Snowballs Cookies

Vegan Snowballs Cookies

Vegan Buttery shortbread cookies filled with pecans and rolled in powdered sugar. These Snowball Cookies are a perfect easy dessert for the holidays!

These cookies are similar to Polvorones or Puerto Rican Shortbread Cookies. They are called by different names; Mexican Wedding Cookies or Russian Tea Cakes but I love the name Snowballs.

Continue reading “Vegan Snowballs Cookies”

Polvorones (Puerto Rican Shortbread Cookies)

Polvorones (Puerto Rican Shortbread Cookies)

Polvorones are soft and crumbly shortbread cookies that melt in your mouth. Some people call them “mantecaditos” This is my version of polvorones puertorriqueños. They are festive and can be made with sprinkles or guava paste. They are especially popular for Christmas!

Continue reading “Polvorones (Puerto Rican Shortbread Cookies)”

Pumpkin Spice Cookies

Pumpkin Spice Cookies

These pumpkin spice cookies are soft, moist, flavorful and so delicious. They literally melt in your mouth. The cream cheese frosting compliments amazingly with the decadent flavor. They make the perfect fall dessert!

I made 2dz cookies and one skillet cookie using this recipe. If you are only making cookies, you’ll have 4dz. Feel free to divide the dough and freeze it for a later batch.  For the skillet cookie I added ¼ cup of chocolate chips and use the same frosting for topping. This recipe is easy to make and require simple ingredients.

Skillet cookie I made using this recipe

This recipe is great for adults and also little ones.  I have to admit that I’m kind of obsessed with these pumpkin cookies. They are great for any occasion. My first attempt making these cookies I was distracted speaking with my sister over the phone and I only put 2 cups of flour. They turned out flat and when I tried to pick them up with the spatula they were breaking into pieces. I recommend you that when you’re baking or cooking pay attention in order to avoid cooking disasters. If you like to add more spices, feel free to do it.

The cream cheese frosting make these cookies melt in your mouth.

When I baked these cookies for my coworkers, I added more cinnamon and it was delicious. They are also great to pair with coffee or milk. My husband is not a fan of pumpkin and he loves this recipe. I hope you give it a try and let me know what you think. Fall brings me so much joy and happiness. It’s definitely my favorite season. Do you get inspired during the holidays? I can’t wait to celebrate! Especially because I will have my kids with me and that makes me so happy.

These pumpkin cookies are:

  • Flavorful
  • Delicious
  • Easy to make with simple ingredients.
  • Great for kids and adults.
  • Soft and moist.
  • The cream cheese frosting compliments amazingly.
  • Great for any occasion.
  • The perfect fall dessert.

Pumpkin Spice Cookies

These pumpkin spice cookies are soft, flavorful and so delicious. The cream cheese frosting make them melt in your mouth. They make the perfect fall dessert! If you want to impress someone you need to make this cookies.”


2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 teaspoons pumpkin spice
2 eggs
2 teaspoons vanilla
1 15- ounce can pumpkin
4 cups all-purpose flour
Cream Cheese Frosting:
1/2 cup butter, slightly softened
1 8-oz package cream cheese, softened
3 cups of powdered sugar
1 teaspoon vanilla
dash of ground cinnamon, more to sprinkle on top


Preheat oven to 350 degrees.
In a large bowl, beat 2 cups butter with an electric mixer on medium speed until light and fluffy. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and pumpkin spice. Beat until combined, scraping bowl occasionally.
Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Add the flour slowly until combined. Dough will be very wet.
Drop dough by the tablespoon onto parchment lined sheets.
Bake in the preheated oven for 10 to 15 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
For the frosting: Beat all of the ingredients until soft and whipped. Frost cooled cookies and sprinkle with cinnamon.