Go Back Email Link
+ servings
No bake chocolate tart sugar free featured

No Bake Chocolate Tart

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. 
Course Dessert
Cuisine Australian
Prep Time 20 minutes
Cook Time 0 minutes
Fridge Time 4 hours
Total Time 20 minutes
Servings 10 slices
Calories 349kcal
Author Kim



  • 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


  • 1 can 440 ml/ 13.5 oz coconut cream
  • ½ cup Unsweetened Cocoa powder
  • 1 Avocado
  • 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


  • 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.


  1. I used a ceramic tart dish that was 10 x 1.5 inches (25cm x 3.8 cm)
  2. 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.
  3. Additional Toppings: granulated peanuts, shredded unsweetened coconut, pomegranate seeds, freshly grated orange zest, grated sugar free chocolate, chopped roasted hazelnuts.
  4. Alternative spices: Instead of using ground cinnamon, you could swap it with either ground chilli, or ground ginger using the same quantity
  5. 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.
  6. Medjool Dates: these should be pitted and at room temperature (so they are just a little soft and pliable)
  7. 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.
  8. Coconut Cream: Make sure to buy full fat coconut cream for best results
  9. Storage: Store in an air tight container for upto 4 days, and discard after this time
  10. Freezing: not recommended


Calories: 349kcal | Carbohydrates: 23g | Protein: 8g | Fat: 28g | Saturated Fat: 14g | Fiber: 6g | Sugar: 11g