Asian-Inspired Virtual Meal Prep Class March 3rd!

No-Bake Vegan Chocolate Tart

15 Minutes


12 slices or squares

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Adjust Servings
2 pieces pecan
2cups pitted Medjool dates
1/8tsp salt
1tbsp coconut oil
3/4cup cold brew coffee or left-over brewed coffee cooled to room temperature
1cup unsweetened cocoa powder
7ounces dark chocolate (70% or more cocoa) chopped and melted
2/3cup pure maple syrup
2tsp vanilla extract
2/3cup plus 1 teaspoon coconut oil, melted and slightly cooled so that it’s liquefied
1/4tsp salt
1/2cup mixed berriesor pomegranate seeds (optional for the garnish)
Powdered sugar and/or non-dairy whipped cream (optional for the garnish)


Make the crust.
In a food processor, combine the dates, pecans, salt and coconut oil. Pulse together until the mixture resembles cookie dough.
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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.
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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.
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When the tart is set, cut it into slices or squares. Garnish with berries, powdered sugar and/or non-dairy whipped cream.
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