Go Back
–+ servings
A close up looking down onto a raw chocolate tart that's been decorated with berries and flowers.

Easy No-Bake Chocolate Tart

Indulge in this delicious, nutrient-dense no-bake chocolate tart! A rich and decadent fuss-free treat that your chocolate lovers will adore.
Print
Pin
Course: Dessert
Cuisine: American
Keyword: Easy, No-bake, Quick
Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 16 people
Calories: 405kcal
Author: Gabby Campbell

Equipment

  • 1 10"/25cm tart tin with a removable base
  • 1 Food processor
  • 1 Small saucepan

Ingredients

FOR THE BASE

  • 1.5 cups roasted almonds
  • ½ cup peanut butter
  • 10 large, pitted medjool dates
  • 2 tbsp cocoa powder
  • Pinch of sea salt

FOR THE FILLING

  • 2 cups coconut cream
  • 7 oz dark chocolate, roughly chopped (200g)
  • 7 oz milk chocolate, roughly chopped (200g)
  • ½ cup maple syrup
  • 1.5 tsp vanilla extract

FOR THE TOPPING

  • 2 cups mixed berries
  • 2 tbsp chopped mixed nuts
  • 1 tbsp desiccated coconut

Instructions

  • Add the almonds, peanut butter, dates, cacao powder, and salt to a food processor and blend on high until they form into fine crumbs (roughly 15-20 seconds).
  • Press the chocolatey crust mixture firmly into a 10-inch/25cm round tart pan with a removable base to form the tart shell. When doing the edges, push the tart mix towards the edge of the tin from the inside and down from the top at the same time to help them firm up (see image 2 in the how to section above or watch it being done in the video below). Place the shell in the fridge while you make the filling.
  • In a medium saucepan add the coconut cream and maple syrup. Heat for a few minutes until completely warmed through. Turn off the heat, add the chopped chocolate and stir vigorously until well combined with the coconut cream and the mix looks glossy. Add the vanilla and stir through the rich ganache filling, which should now look quite shiny.
  • Remove the tart shell from the fridge and pour the creamy chocolate filling into the base. Place the tart in the freezer to chill for 2 hours or until the filling is set. The top will be firm but have a little bounce, like a chocolate mousse.
  • Remove the tart from the freezer, then gently take it out of the tart tin and place on your serving plate. Decorate the top with plenty of fresh raspberries, blueberries, strawberries and blackberries. Once you’ve arranged them to your liking, sprinkle over chopped nuts, and desiccated coconut.
  • Serve straight away. If you're making ahead see the notes section below.

Video

Notes

This is a soft-setting, mousse-like tart and while it sets and cuts perfectly, I don't recommend leaving it out of the fridge for too long. Once dessert is done, any leftovers should be moved back to the fridge.
Making Ahead - if you make the tart a day or two ahead I recommend chilling it in the fridge instead of the freezer so it doesn't freeze solid. If it does accidentally get left in the freezer just leave it on the bench to thaw for 20 minutes, or until the tart is easy to cut with a knife.
I also recommend that you decorate just before serving instead of doing this in advance too so the berries don't dampen the top of the chocolate ganache.
Don't use light coconut cream - The full-fat variety is thicker, and creamier, which will produce a more luscious filling and help the tart set.

Nutrition

Serving: 1slice | Calories: 405kcal | Carbohydrates: 40g | Protein: 7g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 44mg | Potassium: 484mg | Fiber: 6g | Sugar: 29g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 4mg
QR Code linking back to recipe