No Bake Chocolate Berry Tart: Gluten-Free & Vegan Dessert (Print Version)
Enjoy a decadent No Bake Chocolate Berry Tart. This gluten-free and vegan dessert is easy to make, featuring a rich chocolate filling and fresh berries.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegan, Gluten-Free, Dairy-Free, Vegetarian
# Ingredients:
→ Press-In Cacao Crust
01 -
1 1/2 cups raw almonds
02 -
1 cup pitted Medjool dates
03 -
1/4 cup unsweetened cocoa powder
04 -
1/4 tsp sea salt
→ Velvety Chocolate Créme
05 -
1 (13.5 oz) can full-fat coconut milk (chilled overnight, cream only)
06 -
3/4 cup unsweetened cocoa powder
07 -
1/2 cup maple syrup
08 -
1/4 cup melted refined coconut oil
09 -
1 tsp vanilla extract
10 -
1/4 tsp sea salt
→ Fresh Berry Jewels
11 -
1 cup fresh raspberries
12 -
1 cup fresh blueberries
13 -
1/4 cup fresh mint leaves, for garnish
# Instructions:
01 -
In a food processor, pulse 1 1/2 cups raw almonds until finely ground. Add 1 cup pitted Medjool dates, 1/4 cup unsweetened cocoa powder, and 1/4 tsp sea salt. Process until the mixture forms a sticky dough that holds together when pressed.
02 -
Firmly press the prepared crust mixture evenly into a 9-inch tart pan with a removable bottom. Ensure the sides are also covered. Place the crust in the freezer to chill while preparing the filling.
03 -
Scoop the thick cream from the 1 (13.5 oz) can full-fat coconut milk (chilled overnight) into a blender. Add 3/4 cup unsweetened cocoa powder, 1/2 cup maple syrup, 1/4 cup melted refined coconut oil, 1 tsp vanilla extract, and 1/4 tsp sea salt. Blend until perfectly smooth.
04 -
Pour the velvety chocolate créme into the chilled crust. Gently tap the tart pan on the counter a few times to release any air bubbles and ensure an even surface. This creates the smooth base for your No Bake Chocolate Berry Tart (Gluten Free & Vegan Dessert).
05 -
Transfer the filled tart to the refrigerator and chill for at least 4-6 hours, or preferably overnight, until the créme is completely set and firm. This crucial step ensures the perfect texture for your No Bake Chocolate Berry Tart (Gluten Free & Vegan Dessert).
06 -
Once set, carefully remove the tart from the pan. Arrange 1 cup fresh raspberries and 1 cup fresh blueberries decoratively on top. Garnish with 1/4 cup fresh mint leaves just before serving this delightful No Bake Chocolate Berry Tart (Gluten Free & Vegan Dessert).
# Notes:
01 -
For best results, ensure your full-fat coconut milk is chilled in the refrigerator overnight. This allows the thick cream to separate from the liquid, which is essential for the créme's texture.
02 -
Store leftover tart in an airtight container in the refrigerator for up to 4-5 days. The crust may soften slightly over time.
03 -
Feel free to experiment with other fresh berries like sliced strawberries or blackberries. You can also substitute almonds in the crust with walnuts or pecans.
04 -
Serve this tart well-chilled for the optimal firm texture and refreshing taste. A sprinkle of flaky sea salt on top can enhance the chocolate flavor.
# Tools You'll Need:
01 -
food processor
02 -
9-inch tart pan (with removable bottom)
03 -
mixing bowls
04 -
whisk
05 -
measuring cups and spoons
06 -
spatula
# Nutrition Facts (Per Serving):
Calories: 433 kcal
Total Fat: 28 g
Total Carbohydrate: 48 g
Protein: 9 g