Healthy Chocolate Tart

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This no bake Healthy Chocolate Tart is my most requested recipe because it’s so decadent with deep chocolate flavor. It’s also super easy to make and naturally gluten free, dairy free, vegan, and paleo! This simple dessert is easily made ahead which makes it perfect for dinner parties, birthdays, and holidays.

A slice of Healthy Chocolate Tart on a white plate topped with whipped cream and raspberries.

Envision a sticky, chocolate cookie dough crust with a satin smooth chocolate filling.  This no-bake wonder of a tart has been a long-time favorite in our house and one of our oldest recipes ever published.

It’s back again with new photos and all the tips and tricks I’ve learned in 10 years of making this recipe. So if you haven’t made this one yet, add it to your ‘must-make’ list right away.

And I mean… just look at that filling. It looks amazingly fudge-y, and it’s everything you might think. Ultra smooth mousse-like deliciousness.  The word luscious comes to mind.

The whole Healthy Chocolate Tart with 2 slices cut and bowls of whipped cream and raspberries in the background.

Ingredients & Substitutions

Avocados, cocoa powder, vanilla extract, maple syrup, coconut oil, and pecans in small bowls on a wood cutting board.
  • Pecans – I use pecans specifically because they’re a great flavor pairing with chocolate. But you can use cashews in place of this or try unsweetened coconut flakes instead. I’ve also had readers write in to say they’ve had success with sunflower seeds as well. I’ve tried this recipe with walnuts, but they tend to be too oily.
  • Cocoa Powder – this is what brings all the deep chocolate flavor! I’ve been using Nativas and Dagoba which both have great flavor.
  • Maple Syrup I love using Grade A amber pure maple syrup because it has a lighter maple syrup flavor which is perfect in this chocolate tart.
  • Avocado – This is what makes up the base of the chocolate tart filling. And don’t worry about ‘avocado flavor’ in the final product. I’ve fed this tart to avocado haters and they’ve never known there was avocado in this!
  • Vanilla Extract I add vanilla to the crust and the filling because it enhances the chocolate flavor.
  • Coconut Oil – This is essential to the silky texture of the filling, and it adds to the flavor of the filling perfectly.

How to make this Healthy Chocolate Tart recipe step by step

All the ingredients for the chocolate filling in a food processor.

Step 1: Start by adding all the ingredients for the chocolate filling to a food processor and blend until completely smooth.

Scrape the filling out into a medium-sized bowl and return the food processor bowl to the base to make the crust. (No need to wash the food processor in between the filling and the crust.)

Tip: for an extra chocolatey filling, melt 1/4 cup chocolate chips and add it to the food processor with the filling.

The texture of the chocolate tart crust before the liquid is added.

Step 2: refit the bowl back on the base and process the nuts and cocoa for the crust.  Check out the above photo for the texture you want to see before adding maple syrup to the crust.

The chocolate crust patted out into the tart pan.

Step 3: Lin the tart pan with plastic wrap and pat the chocolate crust mixture evenly into the 9-inch tart pan.

Spreading the chocolate filling into the crust.

Step 4: Finally, spread the filling over the crust, and voila, chocolate decadence.  Refrigerate until thoroughly chilled, 4-6 hours or overnight.

Tip: This tart really is better after it’s been refrigerated, it needs the time to chill to bring out the chocolate flavors.

A slice of chocolate tart topped with whipped cream and raspberries with a fork scooping a bite off the tip of the slice.

Ways to serve this

  • Topped with Homemade Whipped Cream or Coconut Whipped Cream.
  • Add berries when they’re in season. Fresh raspberries are our favorite, but strawberries, blueberries, and blackberries are really good as well as pitted fresh cherries.
  • When berries aren’t in season, try my Berry Sauce recipe instead which is made from frozen berries.

FAQ’s

What’s the difference between a pie and a tart?

One main difference is a tart is shorter in depth than a pie at around 1 – 1.5 inches deep where most pies are 2.5 – 3 inches. Also, a tart only has a bottom crust which is much thicker than a pie crust.

How long does chocolate tart last in the fridge?

This chocolate tart will last 4-5 days in an airtight container in the fridge.

Can I use dates in place of maple syrup?

I recommend using dates in place of maple syrup only in the crust because they’re not smooth enough for the filling. 10-12 Medjool dates are usually enough to sweeten the crust.

A side view of a slice of Chocolate Tart topped with whipped cream and raspberries.

Tips & Tricks

  • If you want to cut down the sweetener in this tart, cut back in the crust. If the crust isn’t coming together with less sweetener, add just a touch of water until it is like cookie dough.
  • You can sub in dates for the syrup in the crust. I’ve used Medjool dates for the crust sweetener with great results. And dates really are a great variation because they add a caramel-like flavor to the crust.
  • I wouldn’t cut back the sweetener in the filling because you really don’t want to taste the avocado – just the sweet chocolatey-ness!
  • Flavor Tip: for an extra chocolatey filling, melt 1/4 cup of chocolate chips and add it to the food processor with the filling.
Close up view of a slice of Healthy Chocolate Tart topped with whipped cream and raspberries with a bite cut off the front with a fork.

I really hope you enjoy this Healthy Chocolate Tart. It’s become a family classic over the last 10 years, and I know it will be a hit for you too! If you do make this tart, I hope you’ll leave me a comment/rating below. I always love hearing from you here.

A slice of chocolate tart topped with whipped cream and raspberries with a fork scooping a bite off the tip of the slice.

Healthy Chocolate Tart


4.92 from 12 votes
Author: Kari Peters
Total Time 30 minutes
Yield: 12
Course: Dessert

INGREDIENTS  

Chocolate Filling:

  • 2 avocados - not over-ripe, at room temperature
  • 1/2 cup cocoa powder
  • 3/4 cup maple syrup
  • 1 tbsp vanilla extract
  • pinch sea salt
  • 2 tbsp coconut oil - room temperature

Tart Crust:

Toppings:

  • fresh berries
  • Whipped Cream or Coconut Whipped Cream

INSTRUCTIONS 

  • Line a 9” removable bottom tart pan with plastic wrap.
  • Place the ingredients for chocolate filling in a food processor fitted with chopping blade and process until smooth. Scrape the filling into a bowl and set it aside.
  • Fit the bowl and blade back onto the food processor (no need to clean the bowl in between). Place all ingredients for tart crust except maple syrup into food processor.
  • Process until fine textured with small bits of pecans. Measure out a 1/4 cup of the crumbs and sprinkle them across the bottom of the tart pan.
  • Add the maple syrup to the remaining crumbs and process 1-2 minutes until the tart crust becomes as thick as cookie dough. Pat crust into tart pan.
  • Spread the chocolate filling over the crust. Cover and refrigerate overnight.
  • Serve with your choice of fresh berries and whipped cream.
Bonus StepIf you made this recipe, please leave a rating/comment. Ratings really help us continue to bring you high-quality free recipes. Rate This Recipe!

NOTES

This tart is very rich, so 8 servings, (as you would cut a pie) would be on the very generous side and it would serve up to 16 after a meal. I cut my tart into 12 slices and the nutritional information is calculated for that.
For dessert recipes I use Grade A amber maple syrup, it has a much lighter maple flavor. Regular pancake kind of syrup is Grade B and is darker and richer in maple flavor.
Category: Dessert
Cuisine: American
Keywords: No Bake Chocolate Tart, No Bake Chocolate Tart Recipe, Vegan Chocolate Tart

nutrition facts

Calories: 414kcal | Carbohydrates: 34g | Protein: 5g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Sodium: 56mg | Potassium: 485mg | Fiber: 8g | Sugar: 22g | Vitamin A: 67IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Tag @get.inspired.everyday on Instagram or hashtag #getinspiredeveryday

This recipe was originally published in 2013 but has been updated with new photos, tips, and information in 2023.

98 thoughts on “Healthy Chocolate Tart”

  1. My comment about the eatmore was a compliment its the chocolate bar I missed when I started changing my foods. I am having fajitas for supper tonight so I am going to add a little dusting of cinnamon to the chocolate dessert.

    Reply
    • I’m so happy you’ve found a replacement dessert! It’s really hard giving up certain foods that we’re attached to, but it sure gets easier when there’s something delicious on the ‘approved to eat list’!

      Reply
  2. 4 stars
    This recipe was awesome. So easy to modify. I didnt have enough pecans for the crust so I added almond flour, pumpkin seed and tahini I had in the fridge. I lessened the maple syrup to my liking. The crust in my food processor literally made itself. It was like eatmore which I no longer eat that crap this recipe had me making happy yumm noises every taste test. The filling is so good. Keeper for sure.

    Reply
  3. hi, looks wonderful – i’m about to do it for tomorrow’s dinner. sorry for asking a stupid one – it’s no suppose to be in the oven (baked) at all, right?

    Reply
    • This dessert is definitely no supposed to be baked, (no stupid questions – better safe than sorry)! It’s one of my favorite things about this dessert – it’s so quick and easy! Let me know how it goes!

      Reply
  4. When you say ‘vanilla’, do you mean essence? I usually only use real vanilla pods and scrape the seeds out, but one tablespoon for the crust and one for the filling is a lot of vanilla pods! Also, a tablespoon of essence seems like a lot too.

    Reply
    • The vanilla refers to vanilla extract, (I’ve fixed it in the recipe). It may seem like a lot, but it really enhances the chocolate flavor and helps cover up any flavor from the avocado! If you’re using vanilla beans, I think the seeds from 1 pod should do the trick – add it to the filling and don’t worry about the vanilla in the crust!

      Reply
  5. What substitute can I use if I have no means of finding coconut oil? And does the avocado leave any taste? And is there any specific timing fir when an avocado should or cannot be used?

    Reply
    • I can’t think of anything that could substitute coconut oil with the same results. I would suggest ordering online if you can’t find it anywhere. I do this a lot because we live in a small town, and some things are still not available locally. Regarding avocados, they’re perfectly ripe when they are soft with just a little give when gently squeezed, but still have some firmness. For desserts, I like to use them when they’re still a little firm because their flavor is easily covered up, especially by chocolate! When they get to the stage where they’re squishy, they’re best used for guacamole because they have a stronger taste.

      Reply
  6. Making this tonight! I found the cacao butter at the store, but it is hard as a rock. Did you melt it first? I know that sounds like a silly question, but I don’t want to screw this up.

    Reply
    • The recipe actually calls for coconut oil which is soft at room temperature. If you wanted to use cacao butter you could, but you would need to melt it first, and it will also make a slightly firmer filling. I haven’t tried cacao butter yet, but I want to because I think it would make it even more chocolatey. For now, stick to coconut oil if you have it because it’s really good!

      Reply
    • I’m not sure about which sweeteners are suitable according to your type of diabetes, you will need to check with your doctor or registered dietician to be sure.

      Reply
    • You can substitute coconut oil for for cocoa butter. Usually the final product will be a bit softer, but in this case the recipe was developed with coconut oil so you should be just fine.

      Reply
    • I developed this recipe with avocados as the base, so I’m not sure about substitutions. My best guess would be to use coconut whipped cream and make a chocolate whipped cream filling.

      Reply

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