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a closeup of a vegan chocolate tart with the edge dusted with crushed freeze-dried raspberries, sitting on a white cake stand
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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 minutes
Cook Time0 minutes
chilling time8 hours
Total Time8 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 415kcal
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.

Nutrition

Calories: 415kcal | Carbohydrates: 42g | Protein: 8g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Sodium: 113mg | Potassium: 344mg | Fiber: 5g | Sugar: 29g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 93mg | Iron: 4mg