No-Bake Vegan Chocolate Tart
Ingredients
Crust
- 2 cups raw or roasted walnuts and/or pecans
- 2 cups pitted medjool dates
- 1/4 tsp sea salt
- 1 tsp coconut oil
Filling
- 8 ounces 70% or more dark chocolate chips
- ⅔ cup coconut oil
- ⅔ cup maple syrup
- ¼ tsp sea salt
- 2 tsp vanilla extract
- ¾ cup hot coffee can be leftover coffee re-heated
- 1 cup cocoa powder
Optional Toppings
- Berries
- Powdered Sugar
- Whipped Cream
Instructions
- Pulse nuts in food processor until somewhat chopped add dates, salt and coconut oil and pulse until mixture just starts to come together like cookie dough.
- Remove mixture and press into tart pan. You can press a small amount partially up the sides.
- Set aside and make the filling.
- In a microwave safe bowl, melt the chocolate in the microwave. It doesn’t have to be 100% melted as the friction from the blender plus the heat from the coffee will continue to melt it while it’s blending. Melt the coconut oil (I do this in a glass measuring cup so I can see the measure the coconut oil melted with ease.)
- Combine all ingredients into a high-speed blender and blend until smooth.
- Pour into tart shell.
- Cool in refrigerator until firm—I sometimes freeze mine so it sets faster.
- To serve, cut into pieces with knife dipped into hot water and wiped dry after cutting each slice. Cut into slices or squares.
- Optional: Garnish with berries, powdered sugar and/or non-dairy whipped cream.
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