This No Bake Chocolate Tart is a perfect treat to end off Mother’s Day brunch. Both the crust and filling are made with Green & Black’s Organic Dark Chocolate, who are generously sponsoring this post to bring you a recipe that’s just as sweet as 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 Green & Black’s Organic 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.
Today’s recipe is different from your regular chocolate tart recipes. First of all, this is not a baked chocolate tart. Also, it is gluten free, dairy free, vegan, and paleo friendly. Read on to find out how I made that possible.
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. Both only need chilling to set up. You can call it 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.
The dates and nuts are chopped up in a food processor and then combined with some melted Green & Black’s 70% dark chocolate and melted coconut oil.
Now, simply press this gluten free chocolate tart crust into a tart pan with removable bottom or a spring form. 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 Green & Black’s 70% dark chocolate. This results in a luscious creaminess – almost like in a chocolate ganache pie.
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. The creamy dark chocolate tart filling is then poured over the set crust and the completed tart is returned to the fridge until fully set.
Why Green & Black’s Organic Chocolate?
I am a dark chocolate lover through and through. And let me tell you, not all dark chocolates are made equally. Green & Black’s Organic chocolate is not only great tasting, but they are also committed to ethically sourcing only the finest ingredients.
This is a philosophy I can stand behind. I also love that they use unrefined organic sugar to sweeten their chocolate bars. And with the dark varieties it’s not even that much.
You can learn more about Green & Black’s Organic HERE!
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. And the mini chocolate tarts will set up even faster 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:
- 1/2 cup pitted Medjool dates about 8
- 1 cup almonds
- 1 ounce Green & Black’s 70% dark chocolate melted
- 1 tablespoon coconut oil melted
- pinch of salt
For the filling:
- 1 cup coconut cream
- 3.5 ounces (1 bar) Green & Black’s 70% dark chocolate
- 1/4 cup coconut oil
- 1/2 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. 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.
Nutrition values exclude topping
Disclosure: This is a sponsored post written by me on behalf of Green & Black’s Organic Chocolate. All opinions are as always my own. Thank you for supporting the brands that make Leelalicious possible.