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 values exclude topping
Nutrition
Nutrition Facts
No Bake Chocolate Tart - vegan, gluten free, paleo
Amount per Serving
Calories
277
% Daily Value*
Fat
18
g
28
%
Cholesterol
0.1
mg
0
%
Sodium
30.9
mg
1
%
Carbohydrates
29.1
g
10
%
Fiber
3.9
g
16
%
Sugar
23.3
g
26
%
Protein
3.6
g
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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