no-bake chocolate tart

No-Bake Chocolate Tart

Hello there! Today I share with you something completely improvised – no references of any kind were used – that worked out wonderfully.

Meet my vegan No-bake Chocolate Tart:

no-bake chocolate tart

No ovens were used, which means I had to create a flourless base. As you may know, a tart base needs to have texture, to hold itself together and to be moderately sweet.

So, I decided to use peanuts, walnuts, and dried coconut as solid ingredients – no particular reason for any of them, it’s just what I had available. For sweetening, I used golden syrup. Sugar is great for baked crusts, but in this case, the grains wouldn’t dissolve due to the lack of cooking. Finally, to bind everything my choice went to coconut oil – it’s plant-based and requires no melting (at least in our Mediterranean summer climate).

no-bake chocolate tart

And look at that fudgy filling! Without the usual butter and cream to enrich the chocolate, I’ve opted to use coconut again –  this time, in the form of both cream and oil.

no-bake chocolate tart

I must tell you this is probably the best dessert I’ve ever made (the peanut butter cookies are a close second). Don’t let the fact that you need to wait a few hours before eating the tart stop you from trying this recipe – it’s totally worth the wait!

No-Bake Chocolate Tart
Prep Time
20 mins
Cooling time
4 hrs
Total Time
20 mins
 

A delicious vegan tart that doesn’t require an oven. With a simple nutty base and a decadent chocolate filling.

Course: Dessert
Cuisine: Vegan
Servings: 12 slices approx.
Calories (per serving): 384 kcal
Author: João Caseiro
Ingredients
Base
  • 1/4 cup golden syrup
  • 1/4 cup coconut oil
  • 125 g peanuts
  • 125 g walnuts
  • 50 g dried coconut
Filling
  • 200 ml coconut cream
  • 200 g dark chocolate
  • 1/4 cup golden syrup
  • 1/4 cup coconut oil
Instructions
Base
  1. Blitz peanuts and walnuts in a food processor until finely ground. Add dried coconut, coconut oil and golden syrup, and blitz until it forms a shapeable paste.

  2. Press the mixture into a 20cm/8″ tart tin, previously covered with baking paper. Use your fingertips to gently press the dough so it covers the entire tin.

Filling
  1. On a saucepan, melt chocolate with golden syrup and coconut oil. Then, add coconut cream slowly, whisking constantly.

  2. Allow the mixture to cool for a few minutes, then pour into onto the base.

  3. Chill for at least 4 hours before serving. Enjoy!