No-Bake Vegan Chocolate Tart




Crust (Raw)

  • 2 cups pecan pieces
  • 2 cups pitted Medjool dates
  • 1/8 tsp salt
  • 1 Tbsp coconut oil



  • 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)


  1. Make the crust. In a food processor, combine the dates, pecans, salt and coconut oil. Pulse together until the mixture resembles cookie dough.
  2. 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. 
  3. 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. 
  4. 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