No-Bake Vegan Chocolate Pudding Tart (Gluten Free, Naturally Sweetened)
This easy, no-bake vegan chocolate tart has a rich and creamy chocolate pudding center and a press-in date and pecan crust. The tart is topped with Coconut Maple Whipped Cream for a STUNNING but easy dessert. You’ll need to make a batch of this Easy Dark Chocolate Pudding for the tart - be sure to use full-fat coconut milk in the pudding, and use 4 tablespoons of coconut sugar for the best flavor (see the recipe tips below). You can make this tart in a 14-inch rectangular tart pan, in a 9-inch round tart pan, or in individual serving cups. Take note that the tart needs to be refrigerated overnight then again for 30 minutes after you add the whipped cream topping.
Servings: 6 people
Ingredients
Crust
- 1 cup pecans
- 1 cup pitted Medjool dates (about 9-10 dates)
- ¼ cup raw cacao powder (or regular cocoa powder)
- ½ teaspoon cinnamon
- ½ teaspoon fine sea salt
- 1 tablespoon coconut oil
Filling
- 1 batch Homemade Chocolate Pudding, using full-fat coconut milk and 4 tablespoons coconut sugar (click here for the recipe)
Garnish
- Homemade coconut whipped cream (click here for the recipe)
- Chocolate shavings (see the Tips below)
Instructions
Make the crust
- In a food processor, combine the pecans, dates, cacao powder, cinnamon, salt and coconut oil. Process, scraping the sides occasionally, until the mixture is very finely chopped and sticky (it might take a few minutes). Scrape the mixture into a tart pan with a removable bottom, pressing it firmly and evenly over the bottom and up the sides. Do Ahead: The crust can be covered with plastic wrap and refrigerated overnight.
Make the filling and chill the tart
- Make the pudding using full-fat coconut milk and 4 tablespoons of sugar.
- Place the tart pan on a baking sheet (this will make it easier to transport). Pour the pudding into the prepared crust and spread it in an even layer. Refrigerate the tart, uncovered, overnight (be sure to also refrigerate the can of coconut milk for the whipped cream topping).
Make the coconut whipped cream
- Make this homemade coconut whipped cream.
- Dollop the coconut whipped cream over the tart then spread it gently into swirls. Sprinkle the tart with chocolate shavings. Refrigerate the tart, uncovered, for at least 30 minutes (or for up to 4 hours) before serving.
- Carefully remove the sides of the tart pan. Cut the tart into slices, and serve!
Notes
Storage: Leftover tart can be refrigerated in an airtight container for up to 2 days.
Tips:
- You will need to make a batch of Dark Chocolate Pudding for this recipe. It’s important that you use full-fat coconut milk in the pudding (not light coconut milk or regular milk) otherwise it won’t set up firmly enough to slice. (You will need 1 full can plus ¼ cup of coconut milk). Also, use the full 4 tablespoons of coconut sugar for the best flavor.
- You can use a 14-inch rectangular tart pan or a 9-inch round tart pan for this vegan chocolate tart, or you can ditch the pan altogether! If you prefer, you can make individual trifles instead. Divide the crust between glasses or ramekins, then press it firmly along the bottom and about ½-inch up the sides. Spoon the pudding on top. Chill overnight, then top with the coconut whipped cream as directed (since you won’t be slicing the tart, you can serve it immediately after adding the whipped cream, or you can cover and chill the glasses for up to 4 hours).
- If you prefer, you can top the tart with regular whipped cream instead of coconut whipped cream.
- To make chocolate shavings, run a vegetable peeler firmly along the side of bar of chocolate, letting the shavings fall onto a piece of wax or parchment paper.
Loved this recipe? Check out @nickisizemore for more!