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 couple of hours and is delicious either on its own or with fresh berries.
½cuppitted Medjool datesapprox. 9 at room temperature
1 ¼cupchopped walnuts
1 /4cupUnsweetened Cocoa powder
1tablespooncoconut oilmelted
pinchof salt
Filling
1can 440 ml/ 13.5 oz coconut cream
½cupUnsweetened Cocoa powder
1Avocado
⅓cupcoconut oil
¾cuppitted Medjool datesapprox. 14 at room temperature
1teaspoonespresso coffee
1teaspoonground cinnamon
Pinchof 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.
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