Raw Chocolate Tart (vegan, gluten free)

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Lately I’ve been craving chocolate. Whether it’s dark chocolate bars or cacao nibs in my smoothie bowl, I can’t get enough of it! No bake desserts are great this time of year because they don’t require turning on the oven on a hot summer day. This dessert is easy and quick and can be prepared ahead. The best part of it is that it’s raw, vegan, gluten free, and contains no soy or refined sugar! It’s also full of “good fat” from the avocado and anti-oxidants from the cocoa. Somehow, I just don’t feel as guilty enjoying a dessert that’s minimally processed and raw. This tart is not too sweet and has a deep, smooth, chocolaty flavor. The velvety texture is complemented by the chewy, nutty crust. It looks beautiful no matter how much or how little you decorate it! You can change it up by adding a 1/4 cup of your favorite berries to the filling prior to blending. It helps to have a pie pan with a removable bottom, but if you don’t have one, a piece of parchment paper underneath makes it super easy to lift the tart out of the pie pan. In case you’re not familiar with aquafaba – it’s the water that chickpeas and other beans are canned in. Instead of discarding it, pour it into a container with a lid and refrigerate it to use in vegan desserts as an egg replacer! This dessert is best served very cold out of the freezer and goes well with coconut whipped cream or non-dairy ice cream. I prefer mine with fruit and a cappuccino or espresso. If you make it let me know by tagging @thefriendlyepicurean on Facebook or Instagram or Pin It on Pinterest!

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Press the crust into the pie pan and freeze for 20 minutes prior to filling
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The tart before freezing and decorating

Raw Chocolate Tart (vegan, gluten free)

  • Servings: 6
  • Time: 1hr prep time, refrigerate overnight
  • Difficulty: easy
  • Print


Ingredients

    For the filling:
  • 3/4 cup aquafaba
  • 5 oz coconut milk
  • 1/2 cup agave syrup
  • 1/4 cup cocoa powder
  • 1 tsp vanilla extract
  • 1 ripe avocado
  • For the crust:
  • 10 large medjool dates, pitted
  • 1 tbs coconut oil, melted
  • 1 tbs cocoa powder
  • 1/2 cup chopped walnuts
  • For the topping (optional):
  • shaved dark chocolate
  • coconut chips
  • raspberries
  • blueberries
  • mint leaves

Directions

To prepare the crust: Place all ingredients for the crust in a high powered blender or food processor and blend until forms a semi-smooth paste. Press crust into a 9 inch pie pan and freeze for 20 minutes prior to filling. To prepare the filling: Place all ingredients for the filling in a high powered blender or food processor and blend until smooth. Pour filling into pie crust and smooth out the top. Freeze tart overnight. Let thaw for about 10 minutes before cutting and serving. May store leftovers in the freezer for up to 2 days.

Nutrition Information:

  • Approximate calories per 1/6 tart: 303 cal

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18 thoughts on “Raw Chocolate Tart (vegan, gluten free)

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