Vegan no-bake Chocolate Coconut Tart

Making a raw no bake crust and a ganache filling is my simple solution to avoid pastry making. And the result is an unbelievably effortless, gloriously delicious, decadent tart.

I cannot express how much I despise tart crusts or cheesecake base made with crushed up packaged cookies. And it is not just because I don’t think very highly of packaged food but also because you have so much freedom when you make it from scratch.

What you will need – (for an 8 inch tart)

For the crust –

  1. Rolled oats⁣ – 1 cup
  2. Shredded coconut⁣ – ½ cup
  3. Medjool dates⁣ – 1 cup, deseeded
  4. Unsweetened cacao powder⁣ – ⅓ cup
  5. Honey/maple syrup⁣ – 3 tablespoons
  6. Generous pinch of salt⁣

For the filling –

  1. Full-fat coconut cream (or fresh cream for non vegan version)⁣ – 1½ cups
  2. Dark chocolate (I like to use sugar-free 85% dark couverture)⁣ – 80 grams, chopped
  3. Honey/maple syrup⁣ – ⅓ cup (adjust according to the sweetness of your chocolate)
  4. Vanilla extract⁣ – 1 teaspoon
Method –
  • Blitz all the ‘crust’ ingredients in a food processor until the dates are finely pulsed and the mixture begins to clump. It will look like a coarse crumble and when you squeeze a spoonful with the palms of your hand, it should hold its shape.
  • Transfer mix to a greased tin, use the back of a spoon or a bowl to press the mixture down. Make sure it’s compact and even.
  • Chill in the fridge for 2 hours.
  • In the meantime, prepare the filling. Add chopped chocolate to a double boiler and melt. Once melted, set aside.
  • In a heavy saucepan, heat coconut cream. Stir continuously to avoid it from sticking. Turn off the heat just before it comes to a boil.
  • Add honey and vanilla. Whisk to combine.
  • Add filling to the chilled tart shell.
  • Chill in the fridge for 6-8 hours.
  • Garnish with fresh fruit and enjoy. ⁣

Storage notes –

Store covered in the fridge for 3-4 days.

If you make this recipe, you know the drill: Let me know!

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