This vegan Chocolate Tart is a delicious no-bake treat for summer dessert. The almond and date crust is filled with a creamy chocolate & coconut cream filling. Add your favorite fresh berries on top to perfectly balance the flavors.
Making Mother's Day Breakfast for My Mom
Growing up, my family rarely went out to eat and Mother’s Day was no different. Instead, we had a tradition of preparing an elaborate brunch table at home.
My sisters and I made sure to get up before our mom. We set the table, brewed coffee (although not yet being coffee drinkers, neither of us knew the right ratio), and arranged our little gifts from handmade cards to flowers around our mom’s regular seat.
The food varied from year to year and with our growing cooking abilities. Most of the time it was a regular German breakfast spread with hearty bread and rolls, cold cuts, cheese, homemade jam, some sliced vegetables and fruit, and probably some boiled eggs.
I don’t recall many special Mother’s Day brunch food items that we made. Our goal was mainly for everyone to enjoy a family morning together and not to let mom work too much.
Although, I remember one year when we made strawberry milkshakes that were not much else but vanilla ice cream and strawberries blended together. It didn’t quite turn out as I expected but mom loved it. Even to this day, she makes a similar treat, though usually for dessert, not breakfast.
No Bake Chocolate Tart
Today’s No Bake Chocolate Tart recipe is also more on the dessert side – a perfect sweet finish to Mother’s Day brunch.
This is a true chocolate lover’s tart with 70% Dark Chocolate both in the crust and no bake chocolate tart filling. Die-hard dark chocolate enthusiasts could even use the 85% variety.
I topped my chocolate tart with fresh berries and chopped nuts. Whipped coconut cream (with or without berries) would also be a great topping.
I don't recall many special Mother's Day brunch food items that we made. Our goal was mainly for everyone to enjoy a family morning together and not to let mom work too much.
Although, I remember one year when we made strawberry milkshakes that were not much else but vanilla ice cream and strawberries blended together. It didn't quite turn out as I expected but mom loved it. Even to this day, she makes a similar treat, though usually for dessert, not breakfast.
How to Make a Chocolate Tart
This really is an easy chocolate tart recipe. There is the chocolate tart crust and no-bake tart filling. As a result, an oven will not be necessary making it an excellent dessert to make during the high heat of summer. Both the base and filling only need chilling to set up. You can call this tart raw or no-bake, whatever works.
No Bake Tart Crust
The chocolate tart crust recipe consists mainly of almonds and Medjool dates. Soak the dates if the skin isn’t super soft.
You chop the dates and nuts up in a food processor and then stir them with some melted 70% dark chocolate and melted coconut oil in a bowl. The coconut oil flavor compliments the taste of the crust perfectly and is a nice replacement to the butter that usually makes up part of the base of pies and tarts.
Then, you simply press this gluten-free chocolate tart crust into a tart pan with removable bottom or a springform. Just make sure the crust mixture covers the bottom as well as the sides.
Chocolate Tart Filling
The easy chocolate tart filling recipe is made with coconut cream and an entire bar of 70% dark chocolate. This results in a luscious creaminess – almost like in a vegan chocolate ganache pie. While you may be inclined to use dark chocolate chips in this tart, they won't match the luscious texture that Green & Black's 70% dark chocolate provides.
To ensure the no-bake filling will set firmly there also is melted coconut oil in the filling and some more Medjool dates to add a little touch of healthier sweetness.
Just like the crust, process all the chocolate tart filling ingredients in a food processor until completely smooth. You then pour the creamy dark chocolate tart filling over the set crust and refrigerate it until completely set.
Just before serving, top with fresh fruit like fresh raspberries, sliced strawberries, blackberries, blueberries, pomegranate arils, and more. Chopped nuts, shredded coconut, and mint leaves also make great additions.
How to Make Mini Chocolate Tarts
If you don’t have a large tart pan or simply prefer small individual treats, you can also divide the crust and filling into small mini tart pans. I’ve even had success making really mini tartlets in my silicon cupcake liners.
Those are perfect for portion control. Additionally, the chocolate ganache filling in the mini chocolate tarts will set up even faster in the fridge than the big tart.
So if you didn’t have time the night before, you could still quickly make this mini no bake chocolate tart version the morning of your Mother’s Day brunch or for any other occasion that calls for a fancy chocolate treat.
More Mother's Day Brunch Recipe Ideas:
- German Chocolate Cake Pancakes
- Breakfast Casserole (perfect to feed a crowd)
- Mini Salmon Quiches
- Sunrise Mimosas
Let me know: What's your favorite Mother's Day brunch food item?
No Bake Chocolate Tart - vegan, gluten free, paleo
For the chocolate crust:
- ½ cup pitted Medjool dates about 8
- 1 cup almonds
- 1 ounce 70% dark chocolate melted
- 1 tablespoon coconut oil melted
- pinch of sea salt
For the filling:
- 1 cup coconut cream
- 3.5 ounces 70% dark chocolate
- ¼ cup coconut oil
- ½ cup pitted Medjool dates about 8
- 1 teaspoon vanilla extract
- fresh berries
- whipped coconut cream
- If the dates aren’t super soft already, soak them in warm water for 10 minutes.
- Pulse the (soaked) dates and almonds in a food processor until quite fine. Add melted chocolate, coconut oil and salt, then continue processing until incorporated. Press the crust mixture firmly into a 9-inch round tart pan (with removable bottom) and chill until set.
- In the meantime, clean your food processor. Heat coconut cream, chocolate and coconut oil until melted. Add these to the food processor together with the dates and vanilla extract. Process until everything is combined and completely smooth.
- Fill the chocolate tart filling into hardened crust in the pie dish. Chill the tart until set (about 2 hours).
- Before serving, top the no-bake chocolate tart with whipped coconut cream and/or fresh fruit. Store refrigerated until ready to serve.
This tasted good ( very rich-needed some whipped cream to cut it) but the end result was very thin in depth! I feel as though a smaller sized pan, maybe a six inch would have worked better. All my measurements were accurate-I even measured my dates in a measuring cup. Did anyone else have this issue?
Jennifer @ Leelalicious
Hi Sherry, thank you for your review! The tart is on the thinner side as it is quite rich but you could definitely try it in smaller pan if you would like the tart to be thicker.
SUJATA N/A LAMA
How many mini tart pans I can make from this recipe?
Regina | Leelalicious
Hi Sujata, it depends on the size of your mini tart pans. I sometimes make this recipe in a 3" cupcake tin and it makes about 12-16.
If you have 4" tartlet pans that will result in probably 6-7.
This was the most outstanding chocolate dessert I have ever tasted. Simple ingredients and very easy to make. Served for a dinner party of 6 and My guests could not believe this was vegan and gluten free.
Jennifer @ Leelalicious
Thank you for the lovely comment, Elisabeth! 🙂