No bake vegan chocolate tart

April 9, 2017



Today I made this delicious chocolate tart for some friends. It's so easy to make and is a clean superfood dessert, which is perfect for any occasion! Thank you Food Matters for this amazing recipe!  


Below is the Food Matters recipe and I have noted any changes made, as well as some finer details. I served this with coconut yoghurt, blueberries and strawberries. Perfect for the amazing weather today!


Let us know what you think of this scrumptious healthy treat!


Enjoy x





For the crust:

  • 1 cup of pecans, finely ground

  • ½ cup finely shredded coconut

  • 1 cup raw cacao 

  • 3 tbsp maple syrup

  • 4 tbsp coconut oil, melted

  • 1/8 tsp salt (I used himalayan rose pink crystal salt)

  • 1 tsp vanilla

For the tart:

  • 2- 14-oz organic, coconut cream (BPA-free, gum-free)

  • 1 cup unsweetened cocoa powder

  • Maple syrup and/or stevia to taste (I used just under a tablespoon of maple syrup)

  • 1/8 tsp salt (I used himalayan rose pink crystal salt)

  • 1 tbsp vanilla

  • 1¼ tsp peppermint spirits



For the crust:

  1. Mix ingredients together in a bowl until a sticky dough forms

  2. Prepare a 10-inch tart pan with coconut oil

  3. Press tart dough evenly into bottom and sides of tart pan to form crust.

  4. Refrigerate until ready to add chocolate mint cream to tart crust!

For the tart:

  1. Refrigerate cans of coconut cream for at least one hour. 

  2. Open cans and scoop out the thick, solidified coconut cream.

  3. Place coconut cream and all other ingredients in the bowl of standing mixer with the whisk attachment. Whip until a smooth and fluffy chocolate mint coconut cream forms. Or, alternatively, you can place all of the ingredients in a large bowl and whip by hand until a smooth and fluffy chocolate mint coconut cream forms. (I added a small amount of water as the mixture was too thick)

  4. Adjust sweetener to taste.

  5. Take the tart crust out of the refrigerator, pour the chocolate mint coconut cream into the tart crust, and use a butter knife to smooth the top of the chocolate mint coconut cream.

  6. Place the entire tart into the refrigerator for about two hours, or until chocolate mint coconut cream and tart crust become firm.

  7. Remove tart from refrigerator and let sit for about 5 minutes.

  8. Cut into slices, serve and enjoy!










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