• Meg

Vegan Chocolate Tart


I made this delicious recipe for MYSELF this mother's day! I know how to take care of ME. :)


Rich dates, lush dark chocolate, and creamy coconut combine to make one EPIC dessert (or breakfast since it pairs SO well with coffee!)


I also made it LIVE over on the Rythmia Facebook page, if you want to see me do it in video form (see below)



No Bake Chocolate Tart - vegan, gluten free, paleo


For the crust:

  • 1/2 cup pitted Medjool dates (about 8. You can sub in half for raisins!)

  • 1 cup almonds

  • 1 ounce 60 -70% dark chocolate melted

  • 1 tablespoon coconut oil melted

  • 1 tsp vanilla

  • 1/2 tsp of salt

For the filling:

  • 1 cup coconut cream or defrosted frozen coconut.

  • 3.5 - 4 ounces (1 bar) 60-70% dark chocolate

  • 1/4 cup coconut oil

  • 1/2 cup pitted Medjool dates (about 8)

  • 1 teaspoon vanilla extract

Toppings:

  • fresh berries

  • whipped coconut cream

  • edible flowers

Pulse dates and almonds in a food processor until fine. Add melted chocolate, coconut oil and salt, then continue processing until incorporated. Press the crust mixture firmly into a 9-inch round tart pan (with removable bottom) and chill until set.

Wipe out food processor. Melt chocolate and coconut oil. Add these to the food processor together with the coconut, dates and vanilla extract. Process until everything is combined and completely smooth.

Pour the chocolate tart filling into crust. Chill until set (about 2 hours).

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