No Bake Healthy Chocolate Tart

No Bake Chocolate Tart (Paleo & Vegan) | Get Inspired Everyday!

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!

No Bake Chocolate Tart (Paleo & Vegan) | Get Inspired Everyday!

Envision a sticky, chocolatey crust with a satin smooth chocolate filling.  I just finished a piece of this tart, and already I want another.  You know how there’s that “be good” voice saying “probably better not“. 

Well, she has nothing to say because this chocolate tart is pretty healthy as far as desserts go!  Plus, one bite brings on a chocolate induced silence.  Nothing but pure bliss here.

I’m just here to say… this could happen to you too! I mean… just look at that filling. It looks amazingly fudge-y, and it’s everything you might think. Silky mousse-like deliciousness.  The word luscious comes to mind.

No Bake Chocolate Tart (Paleo & Vegan) | Get Inspired Everyday!

We’ve made this chocolate tart countless times over the last 7 years. So I knew it was time to give you an update. Not only did this recipe really deserve some better photos. But I’ve changed a couple of things to make this even easier to make!

No Bake Chocolate Tart (Paleo & Vegan) | Get Inspired Everyday!

Let’s get started by talking about the ingredients for this No Bake Healthy Chocolate Tart:

  • 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’re had success with sunflower seeds as well.
  • 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 so perfectly.

Now let’s jump right in and make this!

The food processor makes this no bake chocolate tart even easier!

For this recipe, we are going to make the filling first and set it aside. This means you don’t have to wash the food processor in between which is a bonus!

After the filling, 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 the maple syrup to the crust.

The food processor makes this no bake chocolate tart even easier!

After lining the tart pan with plastic wrap, pat the crust evenly into the pan.

No Bake Chocolate Tart (Paleo & Vegan) | Get Inspired Everyday!

Then spread the filling over the crust and voila, chocolate decadence. 

Tip: Not that you want to wait, but this is really best refrigerated overnight. 

No Bake Chocolate Tart (Paleo & Vegan) | Get Inspired Everyday!

One other thing, this tart is amazing for breakfast.  Not sure how I know that either?

Just a few final tips:

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 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!

No Bake Chocolate Tart (Paleo & Vegan) | Get Inspired Everyday!

I really hope you enjoy this chocolate tart. It’s become a family classic over the last 7 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. And over on Instagram where you can tag me at #getinspiredeveryday with your photos.

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No Bake Chocolate Tart (Paleo & Vegan) | Get Inspired Everyday!

No Bake Healthy Chocolate Tart


  • Author: Get Inspired Everyday!
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 816 1x
  • Diet: Gluten Free

Description

This Chocolate Tart is the perfect easy dessert that everyone will ask for during the holidays and for birthdays!


Scale

Ingredients

Chocolate Filling:

2 barely ripe avocados, at room temperature

1/2 cup cocoa powder

3/4 cup maple syrup

1 tablespoon vanilla extract

pinch of sea salt

2 tablespoons coconut oil, room temperature

Tart Crust:

4 cups pecans

1/2 cup cocoa powder

1 tablespoon vanilla extract

1/4 teaspoon sea salt

1/2 cup maple syrup


Instructions

Line a 9” removable bottom tart pan with saran 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 Homemade Coconut Whipped Cream and fresh berries.

Notes

This tart is very rich, so 8 servings 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 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
  • Method: Food Processor
  • Cuisine: American

Keywords: Vegan Chocolate Tart, Paleo Chocolate Tart, No Bake Chocolate Tart

99 Comments on “No Bake Healthy Chocolate Tart”

  1. Kari

    That method worked well and it is easier to work with once refrigated. Everyone that tasted this loved it! It tastes even bette after two days in the refrigerator- which is great because you can make it ahead! I served it with fresh raspberries, I love that taste combination.

    1. Kari

      It does firm up quite a bit in the fridge. I’ve had it in the fridge for up to a week and it still tastes amazing, but it rarely lasts that long!

  2. Kari

    I made this last night and I’m just wondering if there are any tips for serving. Does it come off of the pan easily? I did line it with Saran wrap as in the directions. I must say it did taste great as I was preparing. Thanks!

    1. Kari

      The way I transfer it to a cake stand or serving plate is to pull up the sides of the plastic wrap so that it’s no longer sticking to the edges of the tart pan. Next, holding the tart pan with 1 hand flat on the bottom, slide the ring up your arm. From there I tuck the extra plastic wrap under the base of the tart, (with the tart still on the metal base) and slide it carefully onto a cake stand. This is the best method I’ve come up for for the the serving part because it’s really too soft and sticky to try and remove it from the metal base. I hope this helps and be sure to let me know how it goes and if you have anymore questions! 🙂

  3. Kari

    Hi,

    I really wanted to try this but I wanted to make it in tartlet cases. For two tartlets, how much would you recommend to cut the recipe?

    Thanks,

    Rita

    1. Kari

      I’m not quite sure what you mean by ‘tartlet cases’ but I’d need to know the dimensions of your tartlet pans to try and help you downsize the recipe. Tartlet pans come in several sizes so let me know which ones you have, and we’ll try and get this figured out! 🙂

  4. Kari

    Hi,

    I made this desert yesterday for a dinner party I was having as one of my friends has started the paleo diet. I thought I would be nice and attempt a 3 course meal which would cater for her, but was a bit stumped at what to make for dessert. I found your website and made the above chocolate tart and it was amazing! It was so easy to make and tasted fabulous. What was even better was the fact that it is so light- exactly what is needed after 2 courses; some desserts are so heavy and make you feel a bit sick after, not the case here. The 3 men were a bit concerned when I said it had avocado in the filling but they were totally won over after the first bite! Thank you for this recipe, now to try something else on your website……..

    1. Kari

      Thanks so much for writing in with your experience, it always makes my day when you can convince someone to eat dessert with avocado in it! If you’re looking for dessert recommendations, I’d try the Chocolate Skillet Cake, Death By Chocolate, or the Chocolate Mousse Brownies, they’re always a hit with anyone I make them for! My husband really love the Coconut Lime Ice Cream and it has avocado in it too! I have too many favorites to decide on one, but a couple of my recents are the Paleo Pineapple Fried Rice and the Sweet Potato Pizza Bites! Hope you continue to enjoy the recipes, and be sure to let me know how the next one goes!

    1. Kari

      Somewhere around 15 medjool dates should be about right for the crust. Since they really vary in size you may need to add more or less – after you pulse the dates and nuts together in the food processor, take a pinch of the crust and taste it to see if it’s sweet enough. From there you can add more dates or continue on with the recipe. It’s way faster and easier to make the crust with maple syrup (and slightly better) but maple syrup can get a bit pricey so dates are a nice way to keep the cost down a bit! Hope you enjoy the recipe, and let me know if you have anymore questions!

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