Vegan Salted Chocolate Cream Tart
A rich and creamy no-bake vegan chocolate tart with a nut and date crust, salted dark chocolate filling, and a silky coconut finish. It's gluten-free, wholesome, and perfect for special occasions.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 200 g Medjool dates 9 to 10 large, for crust
- 56 g Raw walnuts
- 85-90 g Raw pecans or almonds
- 64 g Smooth almond butter 4 tablespoons
- 0.5 teaspoon Fine sea salt
- 0.5 teaspoon Ground cinnamon
- 30 g Unsweetened cocoa powder or raw cacao powder 5 tablespoons
- 2 tablespoons Raw cacao nibs Optional
- 300 g Coconut cream From full-fat can
- 114 g Dark chocolate (60%-85%) Roughly chopped
- 65 g Refined coconut oil Semi-solid
- 6 to 7 Medjool dates for filling
- 1 teaspoon Pure vanilla extract
- 1 pinch Sea salt plus more for garnish
- Flaky sea salt Sprinkled on top
- Fresh raspberries Optional garnish
Instructions
Instructions
- Start by lining the bottom of a 9-inch tart pan with a removable bottom with parchment paper. This keeps it all neat when you’re ready to dig in.
- In your food processor, toss in the dates, walnuts, pecans, almond butter, sea salt, cinnamon, and cocoa powder. Pulse it till it looks sticky enough to hold when you press it together.
- Press that crust mixture evenly into the pan, spreading it up the sides for that full-on tart experience. Throw it in the freezer to firm up while you make the filling.
- Next, grab a small saucepan and keep it on low heat. Add your coconut cream and chopped dark chocolate. Stir gently so it melts into a silky, smooth mix.
- Once melted and glossy, pull it off the heat and pour that luscious filling right into your chilled tart crust. Smooth it out with a spatula so it looks nice.
- Sprinkle cacao nibs on top if you wanna get fancy, plus a pinch of flaky sea salt for that signature salted twist.
- Pop the whole tart into the fridge for at least 3 hours or until the filling is fully set and ready to hold its shape.
- When it’s time to serve, get the tart outta the fridge and let it stroll at room temperature for about 10 minutes before you slice it up.
Notes
Serve with a sprinkle of flaky sea salt and fresh raspberries for a bright twist. Store leftover tart in the fridge up to 5 days or freeze for long-term storage.