No-Bake Paleo Chocolate Tart

This No-Bake Paleo Chocolate Tart is pure chocolate indulgence!

From the fudgy, creamy filling to the chewy, nutty crust, this is a decadent Paleo dessert from top to bottom.

Plus it’s also gluten-free, dairy-free and vegan.

a dairy-free chocolate tart with the edge dusted with crushed freeze-dried raspberries, sitting on a white cake stand

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No-Bake Paleo Chocolate Tart

If you want an easy Paleo chocolate dessert, this No-Bake Paleo Chocolate Tart is for you.

The filling is like a cross between fudge and ganache, which means it’s thick, rich and smooth.

All you need is a food processor, a springform pan and a few ingredients.

Plus, while I’d never say this is healthy exactly, it’s packed with protein, healthy fats and fiber from the nuts, coconut oil and dates.

And it uses-Paleo friendly chocolate and maple syrup to keep it refined sugar-free.

And there’s nothing to bake! You just make the crust, make the filling and chill it.

Even just a small slice is a filling treat that will send you to chocolate heaven.

I like to decorate with crushed freeze-dried raspberries and chopped or shaved chocolate, but you can customize it however you want.

You don’t even have to decorate it at all – it looks great all on its own.

And yes, technically most tarts have the crust also going up the sides but that’s just not how this one is. Trust me, you won’t mind.

 

What you need for this No-Bake Paleo Chocolate Tart

Ingredients:

For the crust:

For the filling:

To decorate:

Equipment:

a closeup of a vegan chocolate tart with the edge dusted with crushed freeze-dried raspberries, sitting on a white cake stand

How to make a No-Bake Paleo Chocolate Tart

In a food processor, blitz the almonds and salt until you have a fine powder.

With the machine running, add the pitted dates down the feed tube about 2-3 at a time, making sure they’re blended in before adding more.

Add the cacao powder and blitz one last time, until it’s all blended together.

Press the mixture evenly and firmly into the bottom of the springform pan.

Wipe out the food processor bowl, lid and blade (no need to get them totally clean, just get most of the debris out).

To the food processor bowl, add the cashews and blitz until they break down and start to clump together, scraping the sides of the bowl occasionally. This should take 1-2 minutes.

Add the chocolate, coconut oil, maple syrup, vanilla and salt. Blitz until totally smooth, scraping down the sides of the bowl occasionally.

This should take 2-3 minutes. When you think it’s done, blend for another minute just to make sure. The mixture will be thick.

Spread the chocolate mixture evenly over the crust with a spatula and try to smooth the top as best you can.

Cover the pan with aluminum foil and chill for at least 8 hours.

Run a long, thin knife or offset spatula between the tart and the sides of the springform pan to loosen the tart.

Gently unlock the ring of the springform pan and remove it.

Sprinkle the cake with the crushed freeze-dried raspberries and shaved or chopped chocolate, if using.

Transfer to a serving platter or cake stand.

I think the best way to cut it is to fill a tall glass with hot water. Dip a thin knife into the water, wipe it dry with a kitchen towel, and cut one slice in the tart.

Repeat the process for each slice.

a slice of a gluten-free chocolate tart on a white plate with a fork in front of a white cake stand with the rest of the tart on it

Make ahead and storage

This Paleo chocolate tart can be made up to 5 days in advance. Store in an airtight container in the fridge.

To freeze it, remove the ring from the pan but leave the tart on the base. Wrap the tart (before decorating it) and base in plastic wrap, then re-attach the ring.

Freeze for up to a month.

Thaw overnight in the fridge.

 

Substitutions and variations

  • You can use honey instead of maple syrup, but then this tart won’t be vegan.
  • If you don’t mind a bit of cane sugar, you can use Enjoy Life! dairy-free chocolate chips instead of Paleo chocolate chips.

 

Other recipes you might like

  1. Raspberry No-Bake Paleo Cheesecake Bites
  2. Dairy-Free Chocolate Creme Brulee
  3. Double Chocolate Orange Macaroons
  4. Chocolate Ricotta Pudding
  5. Flourless Chocolate Espresso Cake with Kahlua Whipped Cream

a fork holding up a chunk of a grain-free chocolate tart with a slice of the tart and the whole tart on white cake stands behind the fork

a closeup of a vegan chocolate tart with the edge dusted with crushed freeze-dried raspberries, sitting on a white cake stand
Print Recipe
5 from 4 votes

No-Bake Paleo Chocolate Tart

This No-Bake Paleo Chocolate Tart is pure chocolate indulgence! From the fudgy, creamy filling to the chewy, nutty crust, this is chocolate decadence from top to bottom. Plus it's gluten-free, dairy-free, refined sugar-free and vegan.
Prep Time25 mins
Cook Time0 mins
chilling time8 hrs
Total Time8 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: chocolate tart, flourless tart, gluten free tart, paleo dessert
Servings: 8 servings
Author: Don Baiocchi

Ingredients

For the crust

  • ¾ cup almonds (unroasted, unsalted)
  • teaspoon fine sea salt
  • ¾ cup pitted dates
  • 2 tablespoons cacao powder (not cocoa powder)

For the filling

  • 1 cup cashews, submerged in water for up to 24 hours, drained and rinsed
  • 1 cup Paleo chocolate chips (such as Hu), melted and cooled
  • cup pure maple syrup
  • ¼ cup coconut oil, melted and cooled
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • crushed freeze-dried raspberries; cacao powder (for garnish, optional)

Instructions

For the crust

  • In a food processor or high speed blender, blitz the almonds and salt until you have a fine powder.
  • With the machine running, add the pitted dates down the feed tube about 2-3 at a time, making sure they're blended in before adding more.
  • Add the cacao powder and blitz one last time, until it's all blended together.
  • Press the mixture evenly and firmly into the bottom of the springform pan.

For the filling

  • Wipe out the food processor bowl, lid and blade (no need to get them totally clean, just get most of the debris out).
  • To the food processor bowl, add the cashews and blitz until they break down and start to clump together, scraping the sides of the bowl occasionally. This should take 1-2 minutes.
  • Add the chocolate, maple syrup, coconut oil, vanilla and salt. Blitz until totally smooth, scraping down the sides of the bowl occasionally. This should take 2-3 minutes. When you think it's done, blend for another minute just to make sure. The mixture will be thick.
  • Spread the chocolate mixture evenly over the crust with a spatula and try to smooth the top as best you can.
  • Cover the pan with aluminum foil and chill for at least 8 hours.
  • When ready to serve, run a long, thin knife or offset spatula between the tart and the sides of the springform pan to loosen the tart. Gently unlock the ring of the springform pan and remove it.
  • Sprinkle the cake with the crushed freeze-dried raspberries and dust with cacao powder, if using. Transfer to a serving platter or cake stand. I think the best way to cut it is to fill a tall glass with hot water. Dip a thin knife into the water, wipe it dry with a kitchen towel, and cut one slice in the tart. Repeat the process for each slice and serve!

Notes

Note: the prep/chilling time does not include the time needed to soak the cashews.
 
Make ahead and storage
The tart can be made up to 5 days in advance. Store in an airtight container in the fridge.
To freeze it, remove the ring from the pan but leave the tart on the base. Wrap the tart (before decorating it) and base in plastic wrap, then re-attach the ring.
Freeze for up to a month.
Thaw overnight in the fridge. 
 
Substitutions and variations
  • You can use honey instead of maple syrup, but then this tart won't be vegan.
  • If you don't mind a bit of cane sugar, you can use Enjoy Life! dairy-free chocolate chips instead of Paleo chocolate chips.

 

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