Vegan Chocolate Tart (Gluten-Free)
Servings:12 servings
This Vegan Chocolate Tart is a wonderfully decadent dessert with a rich and creamy, fudge-like filling and crisp almond flour crust! This gluten-free and dairy-free chocolate tart is sure to win the hearts (and stomachs) of vegans and non-vegans alike! So easy to prepare and perfect for parties, holidays and special occasions.
Ingredients
- 1 (11-inch) vegan tart crust, baked - See instructions in post to scale for smaller pans.
- 1 (14 oz.) can full-fat coconut milk - Do not use "lite" milk or the tart won't set properly.
- 1 cup raw cashews or ½ cup nut/seed butter of choice - Try peanut butter or tahini for slightly different flavor.
- 2 teaspoons vanilla extract
- 2 tablespoons brewed coffee or 1 teaspoon good quality balsamic vinegar
- 2 tablespoons cocoa powder plus more for garnish
- ¼ teaspoon fine sea salt
- 10 ounces dairy-free chocolate (55-60% cacao), melted
- 1 to 2 tablespoons organic cane sugar, optional
Date-Hazelnut Crust (if not using the tart crust linked above):
- 2 cups whole raw or toasted hazelnuts
- 1 ¼ cups pitted medjool dates, approx 15 large
- pinch sea salt
Instructions
To make the hazelnut-date crust:
- Skip ahead to step 2 if using the almond flour crust linked in the recipe. For raw hazelnuts, toast them on a baking sheet at 350 degrees for 10 minutes. Let cool slightly before wrapping in a lint-free towel and rubbing together to remove most of the papery skins. In a food processor fitted with the S blade, pulse together the hazelnuts, dates and salt until sticky and well incorporated. Lightly oil the scalloped ring of an 11-inch tart pan. Press the crust mixture into the pan, allowing it to come up the sides. Freeze the crust for a few minutes while you blend the filling.
Prepare the filling:
- With a blender (see Notes): Blend the cashews (or nut/seed butter) and coconut milk on high speed until smooth. Add the vanilla, coffee, cocoa powder, and melted chocolate to the blender, and blend again. Without a blender: In a microwave-safe bowl, whisk together the coconut milk, nut/seed butter, vanilla, coffee, cocoa, salt, and melted chocolate. If needed, heat briefly in the microwave, 10 to 15 seconds, so that it's easier to fully incorporate the ingredients.
- Taste the filling and adjust sweetness as desired. Note: when I tested the recipe with tahini, we preferred the flavor with the additional 2 tablespoons of sugar, to offset tahini's natural bitterness.
- Pour the filling into the prepared crust, and refrigerate until fully chilled and set, 4 to 6 hours.
- Garnish as desired with sifted cocoa powder, chocolate shavings, fresh berries, or dried coconut, and serve with dairy-free whipped cream.
Notes
Soaking cashews - If using a high-speed blender like a Vitamix, no need to soak the cashews. If not, soak cashews overnight or in hot water for about 2 hours. Then drain and pat dry. This will help with blending.
Store the chocolate tart in an airtight container in the refrigerator for up to 5 days or in the freezer for up to one month. When serving from the freezer, allow the tart to thaw for 15 to 20 minutes before slicing.
Note: the original recipe included chia seeds in the filling, but they weren't necessary. So I omitted them to simplify the recipe and make blending optional. Otherwise, the filling is the same as the original version of the recipe.
Nutrition
Serving: 1/12 recipe | Calories: 372kcal | Carbohydrates: 33g | Protein: 8g | Fat: 26g | Saturated Fat: 10g | Fiber: 8g | Sugar: 37g
