No-Bake Vegan Chocolate Tart
Equipment
- Food processor
- 8 inch tart pan or 8 inch x 8 inch baking dish
- A large bowl
- Silicone spatula
- Measuring utensils
- Prep Time: 15 min
- Additional Time: To Set
- Total Time: 12 slices or squares
- Category: Dessert
- Diet: Vegan
Ingredients
Scale
Crust (Raw)
- 2 cups pecan pieces
- 2 cups pitted Medjool dates
- 1/8 tsp salt
- 1 Tbsp coconut oil
Filling
- ¾ cup cold brew coffee or left-over brewed coffee cooled to room temperature
- 1 cup unsweetened cocoa powder
- 7 ounces dark chocolate (70% or more cocoa) chopped and melted
- ⅔ cup pure maple syrup
- 2 tsp vanilla extract
- ⅔ cup plus 1 teaspoon coconut oil, melted and slightly cooled so that it’s liquefied
- ¼ teaspoon salt
- 2 tsp vanilla extract
- ½ cups mixed berries or pomegranate Seeds (optional for the garnish)
- Powdered sugar and/or non-dairy whipped cream (optional for the garnish)
Instructions
- Make the crust. In a food processor, combine the dates, pecans, salt and coconut oil. Pulse together until the mixture resembles cookie dough.
- Line a tart pan or baking dish with parchment paper and coat with 1 tsp of the melted coconut oil. Press the date-pecan mixture into the bottom of the pan.
- Make the filling. In a bowl or blender, combine the coffee, cocoa powder, dark chocolate, maple syrup, vanilla extract, 2/3 cup melted coconut oil, salt and vanilla extract and stir/process until smooth. Transfer the chocolate mixture to the prepared tart pan or dish. Place it into the refrigerator and let it chill until the tart is set up (about 3-4 hours). For a faster result, place in the freezer for 1 hour and then transfer to the refrigerator so that it isn’t too hard to cut.
- When the tart is set, cut it into slices or squares. Garnish with berries, powdered sugar and/or non-dairy whipped cream.
Keywords: vegan, dessert