This healthy No Bake Chocolate Tart is creamy, rich, smooth and filling. Sweetened naturally with dates, there is no added sugars, its full of good for you wholefoods, sets firm in the fridge in a coupe of hours and is delicious either on its own or with fresh berries. This dessert is a real crowd pleaser and will suit even the fussiest of eaters as its both dairy free and egg free.
How To Make a No Bake Chocolate Tart Base
- You’ll need pitted medjool dates, walnuts (lighted roasted if you can), unsweetened cocoa powder, coconut oil and a pinch of salt. Blitz to a crumb using a food processor of high speed blender
- Press crumbs into base of a tart dish firmly with slightly damp hands and heel of palm, ensuring the entire base is covered
How To Make The Best No Bake Tart Filling
The secret ingredient with no bake tart fillings is melted Coconut oil. To make a beautiful smooth and creamy no bake tart filling you’ll need a food processor or high speed blender. Add in the coconut cream, cocoa powder, avocado, coconut oil, medjool dates espresso coffee, ground cinnamon and a tiny pinch of salt. Blitz until smooth , creamy, and velvety, then spoon out the filling onto the tart base, using a blunt knife or back of a spoon to smooth over the top.
TIP: Whilst this is a rich chocolate tart, it’s not overly sweet. If you like your desserts on the sweeter side, you could try adding a little granulated sweetener that measures like sugar (for example Natvia Stevia) – no more than 1 – 2 teaspoons, or 1 tablespoon of raw honey.
I love making no bake tarts because it’s hard to get it wrong. It’s a lot easier to make a no bake dessert than an actual baked one as you don’t have to be as exact with your measurements. Here are some other no bake recipes you might like to check out: Peanut Butter Bliss Balls, Mini Raw Lemon Tarts, my award winning No Bake Passionfruit Cheesecake (thanks Women’s Weekly!), easy Chocolate Banana Popsicles, and these Date Sweetened Caramel Slice Bites
How long does it take to make a No Bake Tart?
The best part is, it takes around 20 minutes to pull together and you can make it ahead of time, which is great for gatherings and dinner parties where you want to be able to mingle with your guests.
TIP: Instead of making one big tart, you can follow the same process and make this recipe using two 6 hole silicone muffin moulds which would give you 12 mini no bake chocolate tarts. A great alternative if you want to serve smaller portions.
How To Serve This Delicious Sugar Free Chocolate Tart
My favourite way to eat this healthy chocolate tart is with blueberries and raspberries. I love the juice and sweetness of the berries with the creamy chocolate
Alternatively you could also serve it with a dollop of double cream or sugar free ice cream.
To add more texture, you might like to add some toppings like granulated peanuts, shredded unsweetened coconut, pomegranate seeds, freshly grated orange zest, grated sugar free chocolate, or chopped roasted hazelnuts.
Anything goes really, and each time you eat it, you could literally have it with something different.
Recipe Tips For making No Bake Chocolate Tart
- If making a full sized tart, I would recommend a ceramic tart dish 10 x 1.5 inches (25cm x 3.8 cm)
- Alternative spices: Instead of using ground cinnamon, you could swap it with either ground chilli, or ground ginger using the same quantity
- Unsweetened Cocoa Powder: The unsweetened variety I usually find in the health food of the supermarket (Woolwoths and Coles in Australia). I steer away from the drinking chocolates found in the baking aisle as they have added sugar.
- Medjool Dates: these should be pitted and at room temperature (so they are just a little soft and pliable)
- Can you use another type of dates? No, for this recipe, medjool dates are the best choice as they are sweeter than other date types. Because there is no other source of sweetness in this recipe, its important to have a dates with the most sweetness.
- Coconut Cream: Make sure to buy full fat coconut cream for best results
- Storage: Store in an air tight container for upto 4 days, and discard after this time
- Freezing: not recommended
If you’re new to making desserts, this is a great place to start and very beginner friendly.
It’s full of good healthy fats, fibre and anti-oxidents as well as containing no added sugars, dairy or eggs.
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No Bake Chocolate Tart
Ingredients
Base
- ½ cup pitted Medjool dates - approx. 9 at room temperature
- 1 ¼ cup chopped walnuts
- 1 /4 cup Unsweetened Cocoa powder
- 1 tablespoon coconut oil - melted
- pinch of salt
Filling
- 1 can 440 ml/ 13.5 oz coconut cream
- ½ cup Unsweetened Cocoa powder
- 1 Avocado
- ⅓ cup coconut oil
- ¾ cup pitted Medjool dates - approx. 14 at room temperature
- 1 teaspoon espresso coffee
- 1 teaspoon ground cinnamon
- Pinch of salt
To Serve
- Blueberries and raspberries
- Pommegranete seeds
- Chopped unsalted peanuts or hazelnuts
- Grated sugar free chocolate
Instructions
- Tart Base: Using a high speed blender or food processor, add all the ingredients for the tart base. Blitz for a couple of minutes until a fine crumb has formed
- Remove blade if using a food processor, and press crumbs firmly into the base of a ceramic tart dish. Use the heel of the palm to press firmly into all corners of the dish.
- Thoroughly clean and dry blender/food processor ready for the filling.
- Tart Filling: Add all tart filling ingredients to high speed blender or food processor. Blitz on high for a couple fo minutes until a rich velvety chocolate filling I formed. (note: there may still be little pieces of date visible and if so give it another blitz or you can leave it like that as it does add a nice texture in my opinion)
- Remove blade if using a food processor and scrape filling off of blade onto tart base. Spoon out remaining chocolate filling, spreading evenly with a spoon.
- Set tart in the fridge for 3 to 4 hours.
- Decorate with fresh berries (blueberries, raspberries, strawberries). See notes for additional toppings.
Notes
- I used a ceramic tart dish that was 10 x 1.5 inches (25cm x 3.8 cm)
- Whilst this is a rich chocolate tart, it’s not overly sweet. If you like your desserts on the sweeter side, you could try adding a little granulated sweetener that measures like sugar (for example Natvia Stevia) – no more than 1 – 2 teaspoons, or 1 tablespoon of raw honey.
- Additional Toppings: granulated peanuts, shredded unsweetened coconut, pomegranate seeds, freshly grated orange zest, grated sugar free chocolate, chopped roasted hazelnuts.
- Alternative spices: Instead of using ground cinnamon, you could swap it with either ground chilli, or ground ginger using the same quantity
- Unsweetened Cocoa Powder: The unsweetened variety I usually find in the health food of the supermarket (Woolwoths and Coles in Australia). I steer away from the drinking chocolates found in the baking aisle as they have added sugar.
- Medjool Dates: these should be pitted and at room temperature (so they are just a little soft and pliable)
- Can you use another type of dates? No, for this recipe, medjool dates are the best choice as they are sweeter than other date types. Because there is no other source of sweetness in this recipe, its important to have a dates with the most sweetness.
- Coconut Cream: Make sure to buy full fat coconut cream for best results
- Storage: Store in an air tight container for upto 4 days, and discard after this time
- Freezing: not recommended
Nutrition
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