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Vegan Salted Chocolate Cream Tart

Nisha Vora
With a no-bake brownie base and a creamy salted chocolate filling, this gluten-free, vegan Salted Chocolate Cream Tart is one of the best desserts you’ll ever taste! It’s rich and creamy but made with wholesome ingredients and requires no baking. Make it for a special occasion and wow your guests!
5 from 33 votes
Prep Time 40 mins
Total Time 40 mins
Course Dessert
Cuisine Baking

Ingredients
  

Crust

  • 1 cup Medjool dates (210-230g), about 9 or 10 large dates
  • 1/2 cup (55g) raw walnuts
  • 3/4 cup (85-90g) raw pecans (or almonds)
  • 4 tablespoons smooth almond butter
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 5 tablespoons raw cacao powder or unsweetened cocoa powder
  • 2 tablespoons raw cacao nibs optional

Filling

  • 10.5 ounces or 1 1/3 cups (320 mL) coconut cream*
  • 4 ounces (115g) 60%-85% dark chocolate, roughly chopped (I like using 72%)
  • 1/3 cup refined coconut oil (unrefined coconut oil will bring a coconutty taste)
  • 2/3 cup (145g), about 6 or 7 large dates) Medjool dates
  • 1 teaspoon pure vanilla extract
  • A large pinch of sea salt

Garnishes

  • A few sprinkles of flaky sea salt for topping
  • Fresh raspberries or other berries

Instructions
 

Make the Crust

  • Remove the pits from the dates. If the dates aren’t soft, soak them in hot water for 5 minutes, then drain well.
  • Add the dates, walnuts, pecans, almond butter, salt, cinnamon, and cacao powder to a food processor. Blend until you have a slightly sticky dough that comes together when you press it with your fingers. If using, fold the cacao nibs into the dough with a rubber spatula or your hands.
  • Press the dough onto the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place in the freezer to firm up for 20 minutes and clean out the food processor.

Make the Filling

  • While the crust is chilling, heat a saucepan over medium-low heat and add the coconut cream, chopped dark chocolate, and coconut oil. Whisk frequently until melted and smooth. Allow the chocolate to cool slightly.
  • Remove the pits from the dates and tear into pieces. Add them to the food processor, along with the vanilla, sea salt, and and the melted chocolate mixture. Blend until everything is combined and completely smooth, scraping down the sides as needed. The filling should be smooth, silky, and rich. Taste for seasonings, add more salt as needed.

Assemble the tart

  • Pour the chocolate filling into the chilled tart crust. Garnish with flaky sea salt. Chill the tart in the freezer for 2 hours or until set and firm. Garnish with fresh raspberries and allow to sit at room temperature for 10 to 15 minutes before serving.

Video

Notes

  • You can buy canned coconut cream or canned full-fat coconut milk. I recommend refrigerating two 13.5 ounce cans about 24 hours in advance (or more). That way, the cream separates from the liquid part, so it’s easier to scoop out. When at room temperature, many brands of coconut milk or cream mix together, so you can’t scoop out the cream.
Keyword gluten-free, soy-free, vegan
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