With a nutty press-in crust, vegan cashew cream filling, and maple sweetened coconut whip, this no-bake chocolate cream tart is simply delicious.
Today I'm sharing a grain- and refined sugar-free variation of the chocolate cream tart I posted previously. The filling is the same, but here it's set into a crust pulled that's pulled from my raw vegan chocolate cheesecake recipe.
Topped with a swirl of whipped coconut cream, it makes a decadent dessert that happens to be paleo, vegan, and refined sugar-free – though you'd never know it!
Method
In this no-bake chocolate cream tart, almonds, cocoa powder, and maple syrup are ground together to make the simplest crust ever. Just press it into a tart pan, pour in the chocolatey cashew cream filling, and chill.
Top with whipped coconut cream and chocolate shavings.
*Thanks for reading! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this no-bake chocolate cream tart, I’d love to see! Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
No-Bake Chocolate Cream Tart {vegan, gluten-free, grain-free, refined sugar-free}
Print Recipe Pin RecipeWith a grain-free press-in crust, vegan cashew cream filling, and maple sweetened coconut whip, this no-bake chocolate cream tart is as nourishing as it is delicious.
Servings: 10 to 12 servings, one 9-inch round tart or one 13x5-inch rectangular tart
Ingredients
Crust:
- 2 cups (230 g) sliced or whole almonds (or other nuts such as walnuts, pecans, or hazelnuts), raw or lightly toasted and cooled
- ½ cup (50 g) cocoa powder (I usually use raw cacao powder, but natural or dutch-process cocoa will work too)
- 1/4 teaspoon fine sea salt
- ¼ cup (60 ml) maple syrup
Filling:
- 1 ½ cups (225 g) raw cashews, soaked in cool water for 4-12 hours (or covered in boiling water and soaked 1-2 hours)
- ¾ cup (75 g) cocoa powder (preferably natural) or raw cacao powder
- 2 tablespoons (10 g) finely ground chia seed
- ½ cup + 2 tablespoons (145 ml) maple syrup (or more to taste)
- 1 ¼ cups water
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- ½ cup + 2 tablespoons (130 g) melted extra-virgin coconut oil
Topping:
- 1 (13 ounce) can coconut cream (or 2 cans full-fat coconut milk), chilled overnight
- 1 tablespoon (10 ml) maple syrup
- ½ teaspoon vanilla extract
- dark chocolate shavings
- arils from half a large pomegranate (optional)
Instructions
Make the crust:
- Finely grind the almonds, cacao powder and salt in a food processor. Drizzle the maple syrup over the mixture, then process until the mixture begins to clump together. If the mixture is dry, add a drizzle more of maple syrup. (No need to wash the food processor, just scrape it out.) Dump about half of the crumbs into a 5x13-inch rectangular loose-bottom tart pan (or 9-inch round tart pan) and press evenly into the sides of the pan. Add the remaining crumbs and press evenly into the bottom – it usually takes me about 10 minutes to make it look pretty.
Make the filling:
- In the bowl of the blender (preferably high-speed) or food processor, combine the soaked and drained cashews, cocoa powder, ground chia seed, maple syrup, water, salt, and vanilla. Blend until very smooth, starting on low and gradually increasing to high, about 2 or 3 minutes in a high-speed blender and longer if needed. Add the coconut oil and blend briefly until smooth. Taste, adding more maple syrup if you feel it needs it. Pour the filling into the crust; you’ll have about a cup left over to chill and eat as pudding. Chill the tart until firm, at least 4 hours and up to a day or two.
Make the topping:
- When ready to serve, remove the sides from the tart pan and place the tart on a serving board or platter. Without tilting or shaking the can, remove the coconut cream from the refrigerator and carefully open. Scoop the hardened cream into the bowl of a stand mixer fitted with the whip attachment (or into a large bowl with an electric beater), leaving behind and discarding the clear liquid. Whip on high speed until fluffy and mounded like softly whipped cream, then beat in the maple syrup and vanilla to incorporate.
- Spread the coconut cream over the chilled tart and sprinkle with the chocolate shavings and pomegranate, if using. Optionally chill again to firm the cream, half an hour or up to 1 day. To serve, use a large, sharp chef’s knife dipped in hot water and wiped clean between cuts to cut the tart into slices or wedges and serve. The tart will keep, refrigerated airtight, for up to several days.
Notes
The filling and topping of this recipe are the same as this chocolate cream tart, which uses a baked gluten-free vegan crust. I prefer the taste and texture of the original version, but this no-bake option is delicious in its own right, and a boon to those in need of grain-free desserts.
The chia seed in the filling helps it emulsify and thicken; if you don't have access to chia seed, flaxseed will *probably* work, it will just have a more pronounced flavor. I buy whole chia seeds and grind them finely in a coffee grinder, then measure out 2 tablespoons of ground seeds.
Be sure to allow at least 4 hours for the tart filling to set up (you can pop it in the freezer to speed up this process if you like).
The whole thing is minimally sweet, so feel free to add a tablespoon or two more maple syrup to the filling if you feel it needs it.
Nutritional values are based on one of ten servings.
Nutrition
Calories: 561kcalCarbohydrates: 40gProtein: 13gFat: 49gSaturated Fat: 25gCholesterol: 1mgSodium: 127mgPotassium: 687mgFiber: 9gSugar: 19gVitamin C: 1.2mgCalcium: 144mgIron: 4.9mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
Ashley says
I love everything about this recipe! Please save me a piece ;) Also, the Bojon7 is brilliant. Do what works for you otherwise there's guilt, restriction, and stress involved. Every "diet" should include decadent chocolate tarts like this one made with delicious whole food ingredients!
Alanna says
Haha, I quite agree! Thanks for reading and for the kind note. :)
Tara says
Hi Alanna,
I really enjoyed your post. Recently I have started replacing refined sugar with honey, maple syrup and coconut sugar for everything I make. I am not an experienced baker so sometimes I run into questions, but I bake everything from scratch and so far its worked out rather well. I also incorporate up to half of whole wheat flour for every all purpose flour recipe.
I have a question about the ground chia seeds in this recipe. Did you purchase them already finely ground? Also, if I can't find the white chia seeds, would I be able to use ground flax seed instead?
I am looking forward to trying this recipe. I've made quite a few of your recipes and they always turn out fantastic. I really appreciate all of the details you include!
Thanks,
Tara
Alanna says
Hi Tara, Aw, thanks so much for reading! Kudos to you on your unrefined sweetener journey. :) I'm so glad you hear that you're enjoying my recipes! Which ones have you tried?
I buy whole chia seeds and grind them in a coffee grinder. I think flax would work as a substitute since they have similar gelling properties! I'll add a few notes into the recipe to clarify. :)
Tara says
okay, wonderful! I think I will try substituting the ground flaxseed since I have quite a bit of it. I was looking through some of the recipes of yours that I've tried, and the list would be too long to type out but I've tried over a dozen of them! I've tried about four or five of your pumpkin recipes, the vegan chocolate cheesecakes, the "chocolate things" (I've made them more than once =), and the list goes on. I am going to try the butterscotch pudding recipe soon, and I have a few others in mind that I'm looking forward to trying! Thank you for posting such great recipes. I hope to read your book someday as well.
Thanks,
Tara
Alanna says
Perfect! Aw, thank you so much for trying my recipes - that gives me the legit warm fuzzies. :) Please let me know how the tart turns out or if any questions come up!
Mookie says
Interesting! Can you explain a bit more about inflammation, with respect to black tea and the processing of grains?
Alanna says
Great questions! Black tea contains more caffeine than green tea, and caffeine has been linked to inflammation of the joints. Green tea also contains more antioxidants than black tea, so it's perhaps a bit healthier. However, I don't think a cup of tea everyday is a huge deal, I just realized I was drinking it on autopilot everyday rather than asking myself if I needed it, so I decided to lay off for a week.
With grains, here's an excerpt from Andrew Weil that explains:
"In people who do not have celiac disease, grains do not cause inflammation or damage the gut – if they are consumed in whole or cracked form. But when grains are milled into flour, the starch they contain becomes a high-glycemic-load food. That means it rapidly converts to glucose, causing rapid rises in blood sugar that promote the formation of AGEs – advanced glycation end products, and these combinations of sugars and protein are pro-inflammatory. That’s why my anti-inflammatory diet includes moderate portions of whole or cracked grains but minimizes consumption of products made with flour."
Kasey Goins says
Everything about this tart is simply amazing! It looks so heavenly! And I’m with you on the diets... chronic dieting left me with such a terrible relationship with food. I’m all for moderation!
Alanna says
Agree 100%! Thanks for the sweet note. :)
Laura | Tutti Dolci says
Such a stunning tart, I need this in my life! Cheers to everything in moderation... and chocolate, because there must always still be chocolate. :)
Alanna says
I couldn't agree more! Thanks Laura, you sweetheart. <3
Kelsey @ Appeasing a Food Geek says
Oh this tart is gorgeous! Thanks for sharing your Bojon7 philosophy as well! xo
Alanna says
It's totally my pleasure - thanks for the kind note!
Shauna | Linden & Lavender says
My approach to foods has always been enjoy it in moderation. But, like you, I was dipping into the desserts too much over the holidays and I seem to have developed a habit of eating them. I like your approach to modifying your habits with Bojon7. It's nice to know that a baker can change it up and I am going to try to follow your lead. Thank you!
Gorgeous tart!
Alanna says
Thanks Shauna! Let me know if you craft a Bojon7 of your own. :)
Sylvia Broude says
This sounds amazing! I'm not able to eat coconut right now -- can I substitute olive oil for the coconut oil in the recipe? Or...any other ideas?
Alanna says
I don't think olive oil would work since it's liquid at room temperature and has a strong flavor, but you could try palm oil, vegan shortening, or vegan butter?
Joyce Shapiro says
Brilliant! The tart is absolutely delicious! A treat and a half for anyone with tastebuds and who happens to like chocolate! Easy, easy, easy to make and SOOOOOO worth it. Ending the day with a sliver of this tart is a lovely finale, so well deserved, even if it is Monday. Especially as no guilt involved, since all the ingredients are supportive. Preparing to make it again for Valentine's Day!
Thank you for your intelligence and for sharing!
And btw I think balance is what works, not punishing diets, but enjoying and appreciating in a mindful way.
Alanna says
Aw I'm so glad you loved the tart! What a lucky Valentine you have. Agree on all counts!
Tori//Gringalicious.com says
What a stunning sweet treat that's perfect for Valentine's Day!
Alanna says
Aw thanks Tori! Chocolate forever!
Christine says
This dessert was seriously the best. My boyfriend who rolls his eyes at anything vegan or gluten-free loved this, even after I told him it was made mostly from nuts & seeds, coconut and cocoa powder. We've been eating this for days to top off our dinners and it's the bomb.
Thanks for creating such an amazing recipe! Love it.
Alanna says
Haha, amazing! So glad you both loved the tart. Converting skeptics is always the ultimate testament!
Karim Hamdy says
I really enjoyed your post, I wonder what was used for the background? it really gives a very nice texture!
Alanna says
Thank you! Just a linen tablecloth. :)
Elin says
Hi! This looks wonderful but I was wondering if you could substitute the cashews for sunflower seeds? I'm allergic to nuts.
Kind regards, Elin
Alanna says
I'm sorry to hear that you're allergic to nuts! I don't think sunflower seeds will blend as smooth as cashews, but please let me know if you try it! Maybe start with a half batch of just the filling and set it in little jars? Alternatively you might try Minimalist Baker's blended chocolate chia pudding. :) https://minimalistbaker.com/overnight-chocolate-chia-seed-pudding/
Karen says
If I refrigerate this, is it ok to top with the coconut cream, or does it need to be topped just before serving? Thank you!
Alanna says
You can definitely top it with the coconut cream and then refrigerate it. ideally you'd be able to cover it without mussing the topping so it doesn't pick up off-flavors from the fridge if you're planning to leave it in there for more than a few hours. So if you have a large bowl you can place over the top or a big enough container, that's ideal. :)
Deniz says
This sounds amazing!
Do you think the filling also works with store-bought cashew cream? How much cashew cream does the 225g yield to? I don't have a good blender unfortunately.
Thanks a lot! Deniz
Alanna says
I'm afraid I don't know, but please let me know if you experiment! You can calculate the volume of the ingredients to get a rough estimate. You can also try making it in a food processor if you have one - it just may be a bit less smooth. Please keep me posted! :)
Julie Satranská says
Bello! I would like to asi you.... If I would
make only the creamy filling and let IT in a fridge, would it become thick and spreadable like a frosting for a cake? Thanks!
Alanna says
I love that idea! I bet it would be thick enough to frost a cake. Please let me know if you try!
Indrah Thelaganathan says
Hi, I tried your recipe and I loved it. My parents who are always avoiding the whole vegan thing were blown away thanks to you. I was wondering about the nutritional values- is the 561 calories for one slice or is it for the whole tart?
Alanna says
I'm so glad the tart was a hit even with the non-vegans! Ok hear me out. Those calories *are* for 1 of 10 slices, BUT even though nuts are very high in calories, I've read that we actually don't absorb all of their calories because they're also very high in fiber. Here's an article about how eating nuts isn't actually linked to weight gain. Those good fats, fiber, and protein help you feel satiated longer to boot. So for what it's worth, I wouldn't worry too much about the calorie content here!
Kristin says
This has become one of my go-to desserts whenever I am in need of a stunning gluten- and dairy-free finish to dinner. It is SO good! Amazing flavors, perfect texture…every one of your recipes that I have made has turned out great. Thank you!
Alanna Taylor-Tobin says
Awww this made me so happy to read. So glad you love this tart!