Description
A rich and creamy no-bake vegan chocolate tart made with almond flour crust and luscious chocolate filling, perfect for any occasion.
Ingredients
Scale
- 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 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
- 1 cup canned coconut milk (full-fat, not light)
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, blend almond flour, nut butter, cocoa powder, maple syrup, vanilla extract, and salt until everything is well mixed and forms a dough.
- Firmly press this dough into a tart pan or pie dish, ensuring a crust with a well in the center. Set aside.
- Warm the coconut milk in a microwave-safe bowl for about 45 seconds until warm but not boiling.
- Stir in the chocolate chips and 1 teaspoon of vanilla extract to the warm coconut milk. Let it sit for one minute, then whisk until smooth.
- Pour the chocolate filling into the prepared crust, spreading it evenly.
- Chill the tart in the refrigerator for at least 2 hours until firm.
- Add toppings of your choice and serve. Store leftovers in the fridge for up to three days.
Notes
Experiment with different nut butters for varied flavors and store in an airtight container.
- Prep Time: 15
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan, Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 10g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg