Rich, silky dark chocolate filling in a crisp almond-date crust. No dairy, no eggs, and no baking required for the filling. Serves 8–10.
Ingredients
For the almond crust
- 1½ cups raw almonds
- 1 cup soft Medjool dates, pitted
- 2 tbsp cocoa powder
- 2 tbsp melted coconut oil
- Pinch of salt
For the chocolate filling
- 250 g dark vegan chocolate (70% cocoa works well)
- 1 cup full-fat coconut milk
- ¼ cup maple syrup
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- Pinch of sea salt
Optional toppings
- Fresh berries
- Toasted almond flakes
- Shaved dark chocolate
- Sea salt flakes
- Coconut whipped cream
Instructions
1. Make the almond crust
- Add almonds to a food processor and pulse until finely ground.
- Add dates, cocoa powder, coconut oil, and salt.
- Blend until the mixture sticks together when pressed.
The texture should resemble damp cookie crumbs.
2. Form the tart shell
- Press the crust mixture firmly into a 9-inch tart pan.
- Push evenly across the bottom and up the sides.
- Refrigerate while preparing the filling.
3. Prepare the chocolate filling
- Finely chop the vegan dark chocolate and place in a heatproof bowl.
- Heat coconut milk in a saucepan until steaming but not boiling.
- Pour over the chocolate and let sit 2 minutes.
- Add maple syrup, cocoa powder, vanilla, and salt.
- Stir until completely smooth and glossy.
4. Assemble
- Pour the chocolate filling into the chilled crust.
- Smooth the top with a spatula.
- Refrigerate for at least 4 hours, or until set.
For cleaner slices, chill overnight.
Serving
Top with berries, toasted almonds, or flaky sea salt before serving.
Serve chilled for the best texture.
Storage
- Refrigerate up to 5 days.
- Can be frozen for up to 1 month.
- Thaw in the refrigerator before serving.
Variations
Peanut Butter Chocolate Tart
Swirl in ¼ cup natural peanut butter before chilling.
Orange Chocolate Tart
Add 1 tsp orange zest to the filling.
Mocha Version
Mix 1 tsp espresso powder into the warm coconut milk.
Gluten-Free
The recipe is naturally gluten-free if all chocolate ingredients are certified gluten-free.
