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
Ingredients
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
Toppings:
- fresh berries
- whipped coconut cream
Instructions
- 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.
Notes
Nutrition
Random Questions
A typical slice of a gluten-free chocolate tart contains around 250-300 calories, but it may vary depending on the specific ingredients and portion size.
Gluten-free pastries can be healthier for individuals with gluten sensitivities or celiac disease. However, they might not necessarily be healthier in terms of overall nutritional content, as they often contain alternative ingredients like refined flours and sugars.
Vegan pastries can sometimes have fewer calories, depending on the ingredients used. They often incorporate healthier substitutes for animal-based products, resulting in lower saturated fat content.
On average, a slice of chocolate tart contains approximately 30-40 grams of carbohydrates. The precise amount can vary based on the specific recipe and serving size.
A chocolate tart typically provides essential nutrients such as antioxidants from the dark chocolate, healthy fats from nuts or coconut, and natural sugars from dates or fruit, but it may not be a significant source of vitamins or minerals.
Tanya
Hi there. What size dish did you use for this recipe please ? Can’t wait to try it 🙂
Jennifer @ Leelalicious
Hi Tanya, you should use a 9-inch tart pan with a removable bottom. Happy baking and let us know how it goes. 🙂
Elizabeth
This looks beautiful...I can’t wait to try it! What size tart pan do you use?
Regina | Leelalicious
It is a 9-inch pan
Jessica Solis
which coconut milk you recommend for this recipe? is it necessary to have a minimum amount of coconut extract? I did this recipe with a can with 26% coconut extract and the filling is not that firm as I was hoping for 🙁
Regina | Leelalicious
I recommend using coconut cream which usually has 70-90% coconut extract
Jean Cosier
Hello, I have made this with dates and it was lovely but it’s now summer so dates difficult to get here in France, so wondered could this be made with prunes instead?
Thank you. Jean
Regina | Leelalicious
Hi Jean, yes I think sweet prunes or dried figs could work in place of the dates
Annali
Hi. Can i use coconut milk instead of coconut cream?
Regina | Leelalicious
Maybe. The filling might still set up using full fat coconut milk thanks to the dark chocolate and coconut oil, but it might be a softer filling than when using coconut cream.
Jean Cosier
Can I use ordinary dates? I live in France and can’t find medjool ones.
Thank you
Regina | Leelalicious
Yes, as long as you soak them in warm water and blend them really smooth it should work with any dates
Shirley
Do you use refined or unrefined coconut oil?
Regina | Leelalicious
I use unrefined in this recipe, because the tart will have a coconutty flavor anyway due to the coconut cream. But either one would work.
Angie
I accidentally picked up condensed coconut milk. Can I still use this? I noticed as well that it has guar gum in it also.
Regina | Leelalicious
Is is sweetened? The guar gum won't affect the tart texture. But if the condensed coconut milk is sweetened you want to omit the dates from the filling. Otherwise I think it might work. It will come out similarly to fudge texture, I think. I used to make Christmas fudge with sweetened condensed milk and chocolate all the time.
Joyce L Herrman
This is my go to easy delicious tart recipe, Thanks so much, I get rave reviews and feel so good about using the medjool dates vs sugar in my desserts! Truly the best BTW: I freeze and use frozen fruit, thaw out an hour before serving, and I make a coconut cream whipped cream to add to it!
Mariechristine
hello seems so delicious! can i substitute coconut cream with milk or whipping cream or any other suggestion?
Regina
I have only tried it with coconut cream, but I think dairy cream would work too
Doris
Should I freeze the coconut cream first and scrape out the solid part at the top of the can or am I ok to pour out the cream and water mixed together unchilled?
Regina
You can use the entire can of coconut cream as is. The water amount in coconut cream should be minimal
Lisa Koehl
What kind of coconut cream do you use for the filling?
Regina
When I can find them I prefer Aroy-D brand of coconut cream or Savoy. But when I am traveling abroad I use whichever brand I can find. I look for ingredient labels that read nothing but coconut extract and water
Stacey
This looks so tasty 🙂
Will this go soggy if I make it the night before (about 24 hours before serving)
Thank you
Regina
For best presentation I would add the berries shortly before serving, but the rest of the tart will stay just fine several days in the fridge
Jackie
Hi, will almond flour work for crust?
Thank you,
Jackie
Regina
Maybe? I haven't tried it
Stefanie
Would it be best to make this tart 24 hours or48 hours prior to consuming? Does the flavour intensify over time?
Regina
I am not sure if there are flavor benefits to making the tart ahead of time, but you definitely can if you want to.
Jara
Hi there! How long should I chill the crust in the fridge, before adding the filling? Once I have everything together, can I then freeze it? It’s for dessert tomorrow night 🙂
Regina
Yes, by the time you have finished preparing the filling, the crust should be set
Tess
So AMAZING. Some one brought this to our party and we all fought over having seconds. My suggestion bring two!!! Make 3, bring two and eat one yourself later.......it’s that good! Great recipe, thank you so much for sharing.
Tanya
What a show stopper. Made this for my husbands birthday with all the family over and everyone was commenting on how beautiful it looked and tasted!! This is now 1 of my fav things to make
Raschelle
Really love this cake. Thank you!
Jennifer
I just made this today for Valentines Day, so delicious and my sons loved it as well, more than the chocolate lava cake I made for them! I have mostly given up sugar so used the 80% and it was perfect. Also, I made this in the afternoon, last minute, and just froze crust about 40 min, then the whole thing about 1 hour before putting in fridge till we ate about 5 hours later. Thanks for a beautiful, tasty, special treat:)
Regina
Thank you for your wonderful feedback Jennifer! I am especially delighted to hear your sons loved it too 😀