Description
A delicious no-bake vegan chocolate tart featuring a rich almond flour and nut butter crust paired with a creamy coconut milk chocolate filling. This easy-to-make dessert is perfect for chocolate lovers seeking a plant-based treat without the need for baking.
Ingredients
Crust
- 2 1/2 cups almond flour
- 1 cup nut butter (such as almond or peanut butter)
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- 1/2 tsp salt
Filling
- 1 1/2 cups chocolate chips
- 1 cup canned coconut milk (full-fat, not light)
- 1 tsp vanilla extract
Instructions
- Prepare the crust: In a large bowl, combine almond flour, nut butter, cocoa powder, maple syrup, vanilla extract, and salt. Mix well until all ingredients are evenly incorporated into a dough.
- Shape the crust: Transfer the dough to a tart pan or pie pan. Firmly press the dough along the bottom and sides to form an even crust with a slight well in the center for the filling. Set aside.
- Prepare the filling: In a small bowl, microwave the coconut milk for 45 seconds until warm. Add chocolate chips and vanilla extract to the warm coconut milk. Let it sit for 1 minute to soften the chocolate, then whisk until smooth and creamy.
- Assemble the tart: Pour the chocolate filling into the center of the crust and spread evenly across the pan, filling the well and smoothing out the surface.
- Chill and set: Refrigerate the tart for at least 2 hours or until the filling is firm and set.
- Serve: Add your favorite toppings if desired. Slice and enjoy! Store any leftovers in the refrigerator to keep fresh.
Notes
- Use full-fat canned coconut milk for a richer, creamier filling.
- You can substitute the nut butter with your preferred type, such as almond or peanut butter.
- For toppings, consider fresh berries, chopped nuts, or coconut flakes.
- Ensure the tart is fully chilled before slicing to maintain clean cuts.
- This tart is best stored in the refrigerator and consumed within 3-4 days.
