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.

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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:

• 3/4 cup almonds
• 1/8 teaspoon fine sea salt
• 3/4 cup pitted dates
• 2 tablespoons cacao powder (not cocoa powder, which is too bitter for this recipe)

For the filling:

• 1 cup cashews, submerged in water for 1-8 hours, drained and rinsed
• 1 cup Paleo chocolate chips, melted and cooled
• 1/4 cup coconut oil, melted and cooled
• 1/3 cup pure maple syrup
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt

To decorate:

• crushed freeze-dried raspberries (optional)
• cacao powder for dusting (optional)

Equipment:

• a food processor or high-speed blender
• measuring cups
• measuring spoons
• a measuring glass
• a spatula (the kind for stirring, not flipping)
• an 8″ springform pan
• aluminum foil
• a knife or offset spatula
• a knife for slicing
• a sieve if you want to dust the tart with more cacao powder
• a serving platter or 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.

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

 

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