Vegan Chocolate Tarts
This is my plant-based chocolate tart recipe everyone is raving about! This dessert is not only incredibly delicious but also refined sugar-free, gluten-free, and oil-free. Made with wholesome ingredients like dates, cashews, cocoa powder, vanilla extract, oats, and almond flour, you won't believe how tasty a healthy dessert can be. Join me as we whip up these amazing tarts—trust me, your taste buds will thank you!
Ingredients
Crust
- ¾ cup oats organic
- ¾ cup almond flour
- ⅓ cup deglet dates or medjool
- 1 tbsp tahini
- ½ tsp vanilla extract
- ¼ tsp baking powder
- ¼ tsp baking soda
Filling
- 1 cup silk tofu
- ½ cup dates
- ¼ cup cocoa powder
- 1 tsp vanilla extract
Cream Topping
- ¾ cup cashews or almonds
- 2 deglet dates or 1 medjool date
- 1 tsp vanilla extract
- ½ cup water a little bit less than 1/2 cup
Instructions
Crust
- Preheat oven to 350°F
- Add the oats to a food processor and grind into a flour.
- Add remaining ingredients to food processor and blend until mixture sticks together when pressing it with your fingers, adding a tsp of water at a time until it does.
- Spoon mixture into 6 – 4 inch mini tart pans and press to the bottom and sides with your fingers.
- Bake crusts for 15 minutes.
- Once tarts are finishes baking, let them cool completely before gently removing them from their pans.
Filling
- Add all ingredients to a blender and blend until silky smooth.
Cream Topping
- Soak cashews and dates in warm water for 20-30 minutes.
- Drain liquid from the soaked cashews and dates and add to a blender with remaining topping ingredients and blend until silky.
- Place into the fridge to help mixture firm up.
Assembly
- Spoon or pipe in the filling filling each tart up to the top of the crust.
- Pipe on the cream topping using piping bag with a star shaped piping tip or spread on very gently with a butter knife.
- Keep in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 320kcalCarbohydrates: 36gProtein: 11gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 71mgPotassium: 432mgFiber: 6gSugar: 17gVitamin A: 4IUVitamin C: 0.3mgCalcium: 80mgIron: 3mg
Oh my oh my! Chocolate Tarts are on the menu today!
We have nut allergies in my family. What do you suggest we use in place of the almond flour?
Hello Mari,
I haven’t tried any substitutes for the almond flour but my guess is that it would still work with all oat flour or maybe tiger nut flour. The crust might be a little chewier.
This looks amazing! Would it work as one large pie instead of individual tarts? (I’ll be SAFELY tucked at home all day tomorrow due to Hurricane Milton coming across our state, and I have all the ingredients except for mini-tart pans!)
Yes, it will work as a full size tart. Enjoy and stay safe.
Thank you for your suggestion. I will try using all oat flour. I am anxious to try your recipe. You always provide top rated dependable with good outcome and taste recipes. Thank you for all you do for our WFPB community.
I made just the filling and ate it like pudding. AMAZING. I doubled the recipe and used a 16 oz package of silken tofu. I was able to make it in my blendtec but I did have to scrape it down a few times.
I tried it on top of a waffle with sliced banana and also by itself. Both so so so good!
Thank you Jill!
Hi Jill. Thank for a delicious recipe. Made the filling and put a dip with your chocolate ice cream. Yum. I wondered about making an 8 or 9 inch pie. Would I double the recipe or. ??? What size pie tin would you recommend? How long would I bake the crust? Thank you sooooo much.
I would 1 1/2 the recipe for a 9 inch pan. The bake time for the crust would be the same.