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4.99 from 147 votes

Vegan Salted Chocolate Cream Tart

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!
Prep Time40 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Baking
Diet: Vegan
Servings: 12
Author: Nisha Vora

Ingredients

Crust

  • 9 to 10 large Medjool dates (~ 7 oz / 200g) (see Note 1)
  • 1/2 cup (56g) raw walnuts (see Note 2 for nut-free subs)
  • 3/4 cup (85-90g) raw pecans (or almonds)
  • 4 tablespoons (64g) smooth almond butter
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 5 tablespoons (30g) unsweetened cocoa powder
  • 2 tablespoons raw cacao nibs (optional, for texture)

Filling

  • 10.5 oz (300g) canned coconut cream (~ 1 1/3 cups) (see Note 3)
  • 4 oz (114g) 60%-85% dark chocolate, roughly chopped (I like using ~72%)
  • 1/3 cup refined coconut oil (65g when in semi-solid form) (see Note 4)
  • 6 to 7 large Medjool dates (~4.5 to 5 oz / 130 to 140g, see Note 1)
  • 1 teaspoon pure vanilla extract
  • A large pinch of fine sea salt

Garnishes

  • A few sprinkles of flaky sea salt
  • 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

  1. It's important to use Medjool dates as opposed to the smaller deglet dates because they are softer and easier to blend. 
  2. For nut allergies, make these changes to the crust: 
    1. Replace the walnuts and pecans with: 1/2 cup (70g) sunflower seeds + 1/3 cup (46g) pepitas + 3 tablespoons (30g) hemp hearts 
    2. Replace the almond butter iwth 1/4 cup (64g) sunflower seed butter
    3. Toast the sunflower seeds and pepitas on a sheet pan at 350ºF/175ºC for 7 to 10 minutes, or until nutty and sunflower seeds are lightly golden. 
    4. Add the toasted seeds and hemp seeds to the food processor first and blend until finely ground, then add the remaining crust ingredients (date, sunflower seed butter, cocoa, et.c)  
    5. Since these seeds are a bit lower in fat than the nuts, if the dough doesn't stick together when pressed, add a bit more sunflower butter, then blend again and assess.  
  3.  To get coconut cream, you can buy canned coconut cream or canned full-fat coconut milk. To be safe, buy 2 cans. Scoop out the solid cream and measure out 10.5 oz/300. 
    1. If using coconut milk, and the cream and liquid have mixed together (if you shake the can and hear sloshing around), you'll need to refrigerate the cans for ~24 hours; that way the cream will separate from the liquid, making it easier to scoop out. 
  4. I recommend refined coconut oil, as unrefined/virgin coconut oil will bring a coconutty taste.

Nutrition

Calories: 367kcal | Carbohydrates: 30g | Protein: 5g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 102mg | Potassium: 369mg | Fiber: 5g | Sugar: 21g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg