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
Intructions:
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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