Vegan Gluten-Free Chocolate Tart with Berries
This No-Bake Vegan Chocolate Tart features a rich date-almond crust and a silky dark chocolate coconut ganache filling. Dairy-free, gluten-free, and deeply satisfying.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 20 minutes (includes chilling)
- Yield: 10–12 slices 1x
Ingredients
1 ½ cups raw almonds
1 cup Medjool dates, pitted
2 tbsp unsweetened cocoa powder
Pinch of salt
1 ½ cups vegan dark chocolate, chopped
1 cup full-fat coconut milk (from a can)
Optional: ½ tsp vanilla extract or espresso powder
Optional garnishes: fresh berries, sea salt, shaved chocolate
Instructions
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In a food processor, blend almonds, dates, cocoa powder, and salt until mixture sticks together.
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Press crust into bottom and sides of a 9-inch tart pan. Chill.
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Heat coconut milk in a saucepan until just simmering.
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Pour over chopped chocolate. Let sit 2–3 minutes. Whisk until smooth.
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Pour ganache into chilled crust. Smooth top.
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Refrigerate 3 hours or until firm.
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Garnish as desired. Slice and serve chilled.
Notes
Store in fridge up to 5 days or freeze for longer storage. Use soft dates and full-fat coconut milk for best results.