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!
Servings: 12
Ingredients
Crust
- 9 to 10 large Medjool dates (~ 7 oz / 200g) (see Note 1)
- 1/2 cup (56g) raw walnuts
- 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 or raw cacao powder
- 2 tablespoons raw cacao nibs (optional)
Filling
- 10.5 oz (300g) coconut cream from a can of full-fat coconut milk or coconut cream (~ 1 1/3 cups) (see Note 2)
- 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 3)
- 6 to 7 large Medjool dates (see Note 1)
- 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
Note 1: I recommend Medjool dates as opposed to the smaller deglet dates because they are softer and easier to blend, and in my opinion, have a better flavor.
Note 2: You can buy canned coconut cream or canned full-fat coconut milk. Some brands of coconut milk are homogenous (i.e., the cream and liquid have mixed together), so you won't be able to scoop out the cream. If you shake your can(s) and you can 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.
Scoop out the cream and measure out 10.5 oz/300g. Depending on the variety/brand of coconut milk, you won't need the full two cans.
Note 3: 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