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Vegan Chocolate Tart With Coconut Cream — No Baking Needed

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A rich and silky no-bake vegan chocolate tart with a nutty date crust and velvety ganache filling. Naturally dairy-free and gluten-free.

Ingredients

Scale

Crust:

  • 1½ cups raw almonds or walnuts

  • 1 cup Medjool dates, pitted

  • ¼ cup unsweetened cocoa powder

  • Pinch of sea salt

Filling:

  • 1 cup full-fat canned coconut milk

  • 1½ cups chopped vegan dark chocolate

  • 1 tbsp maple syrup

  • 1 tsp vanilla extract

  • Pinch of sea salt

Instructions

  • In a food processor, blend nuts, dates, cocoa, and salt until sticky and crumbly.

  • Press firmly into a tart pan and chill.

  • Heat coconut milk, maple syrup, and salt until simmering. Remove from heat.

  • Add chopped chocolate and vanilla. Let sit 2 minutes, then stir until smooth.

  • Pour ganache into crust, smooth top, and chill 4+ hours until set.

  • Garnish and slice before serving.

Notes

Add orange zest or espresso powder for extra depth. Store chilled up to 5 days, or freeze for 1 month.

Find it online: https://foodemily.com/vegan-chocolate-tart-with-coconut-cream-no-baking-needed/