No-Bake Chocolate Tart
NO-BAKE SALTED CHOCOLATE TART😍
It’s a good thing my chocolate tart making skills are better than my whipped cream heart shaping skills because this tart is GOOOOD! Whether you’re treating your sweetheart or yourself (because hello #selfcare), this no-bake chocolate tart is a MUST for your Valentine’s plans! The creamy, chocolatey, luscious filling pairs SO well with the subtle salty nuttiness from the crust. And shh.. Don’t tell anyone until after they devour the whole thing that it can also be made paleo AND vegan… it’ll be our little secret ;)
Makes 8 servings.
Ingredients:
For the Vegan, Gluten-Free Crust:
1 cup almonds
½ cup pecans or walnuts
½ cup coconut flakes
3 tbsps coconut oil
24-26 pitted dates
½ tsp cinnamon
1 tsp salt (omit if using salted nuts)
For the No-Bake Salted Chocolate Tart:
12 oz good quality milk or dark chocolate (use Vegan or Paleo if you want to make this Vegan/Paleo) + more for chocolate shavings
1 12.5oz can coconut milk (Chaokoh brand preferred)
1 tsp vanilla extract
¼ tsp salt
Flaky sea salt for topping
Coconut whipped cream for topping (optional)
Directions:
For the No-Bake Salted Chocolate Tart:
In a blender or food processor, add the dates and pulse for a few seconds to start to break down the dates.
Add the nuts, coconut flakes, coconut oil, cinnamon, and salt, and pulse until a crust is formed. It will still be a bit crumbly, but as long as it holds together when you pinch it, it’s done. If it does not hold together, continue adding dates until the crust holds together.
Grease a tart pan or square glass pan and pour in the crust, using your fingers to push the crust into the pan, forming some up the sides as well.
Freeze for 15 minutes or refrigerate for 30.
Add coconut milk to a small saucepan and heat on medium until warm (not bubbling - just a gentle simmer).
Chop the chocolate and add to a heatproof bowl.
Pour coconut milk over the chocolate and let it sit for 30 seconds, then stir until mixed through.
Add vanilla extract and salt and mix to combine.
Pour filling into tart base and refrigerate at least 2 ½ hours or until firm.
To serve, top with flakey sea salt, coconut whipped cream, and chocolate shavings (just use a vegetable peeler on a chocolate bar). Enjoy!