It’s not often that I will try making a recipe that’s specifically labeled “healthy”. Let alone one that is vegan, gluten free, and paleo! All of those, at least in my mind, make the dish sound tasteless. But I do try to keep an open mind and get over myself. So when I came across this recipe I almost went next but the picture that accompanied the recipe made me stop. It looked absolutely delicious. So I looked it over and all of the ingredients seemed good and figured I’d give it a try. I was really looking for something that was dairy free at the time and can always use a gluten free dessert as well. I will say that I did modify the original recipe slightly. Who ever wrote it was either using commercial equipment or lied. It looks really dense, like a flourless chocolate cake but it actually is pretty light. Enjoy!

No Bake Chocolate Tart


  • 1/2 cup chopped dates (about 8)
  • 1 cup almonds
  • 1 oz dark chocolate, melted (use good quality)
  • 1 tbsp. coconut oil, melted
  • 1/4 cup lot water
  • 2 tbsp. chocolate liqueur (I used chocolate whiskey)
  • pinch of fine sea salt


  • 1 13.5 oz can coconut cream (make sure you get cream, not milk)
  • 4 oz dark chocolate, melted
  • 1/4 cup coconut oil
  • 1/2 cup chopped dates (about 8)
  • 1/4 cup hot water
  • 2 tbsp. chocolate liqueur (I used chocolate whiskey)
  • 1 tsp real vanilla extract


  • Fresh berries
  • whipped cream (I used coconut whipped cream)


Put the dates in a bowl with the hot water and liqueur and allow them to soak for at least 15 minutes. In your food processor, pulse the almonds until fine. Add in the dates and pulse again until well combined. Add in the melted chocolate, coconut oil, and salt. Pulse until well combined. Press into a 9″ round tart pan, I greased mine with a little coconut oil so it would come out easier. Allow to chill for 30 minutes.

Clean your food processor. In a microwave proof bowl, heat the coconut cream, chocolate and coconut oil until completely melted and smooth. About 30 seconds at a time, stir, repeat. Add the dates to your food processor and pulse until smooth. Add in the chocolate/coconut mixture and pulse again until completely smooth. Fill the chilled tart shell and chill again until set, about 2 hours.

Before serving top with berries and whipped cream. I also dusted a little powdered sugar and some additional grated chocolate. Enjoy!


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