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Vegan Triple Chocolate Tart with Date Crust

Decadent Vegan Triple Chocolate Tart with Date Crust Delight

Indulge in this Vegan Triple Chocolate Tart with Date Crust, a creamy no-bake delight satisfying chocolate cravings guilt-free.
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Prep Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup pitted Medjool dates Feel free to use other pitted dates if necessary.
  • 1 cup raw almonds/walnuts Substitute with any nut or seed you love.
  • 1/4 cup cocoa powder Opt for unsweetened cocoa.
  • 1/4 cup melted coconut oil Can be swapped with any neutral oil.
  • 1 pinch sea salt Use Himalayan or kosher salt if preferred.
For the Ganache
  • 1 cup dairy-free dark chocolate chips Choose high-quality chocolate (60% cacao or more).
  • 1 cup full-fat canned coconut milk Can be substituted with any plant-based cream or milk.
  • 1 teaspoon vanilla extract Use pure vanilla for best results.
For the Mousse
  • 12 ounces silken tofu Substitutes include coconut cream for a richer flavor.
  • 1/4 cup maple syrup Agave syrup or date syrup works as alternatives.
  • 1 teaspoon espresso powder (optional) Enhances chocolate flavor; omit if not an espresso fan.
  • 1/2 cup dairy-free chocolate chips Alternatives include cocoa powder blended with sweeteners.
Optional Toppings
  • vegan chocolate shavings For a decorative touch.
  • fresh raspberries/strawberries Brighten up your tart.
  • coconut whipped cream A delicious dairy-free topping option.
  • crushed pistachios Enhances flavor and presentation.
  • edible gold leaf For a fancy touch.

Equipment

  • food processor
  • Saucepan
  • mixing bowl
  • Tart Pan
  • spatula
  • Measuring cups
  • Measuring spoons

Method
 

Step 1: Make the Date Crust
  1. In a food processor, combine 1 cup of pitted Medjool dates and 1 cup of raw almonds until mixture resembles a sticky crumb. Add 1/4 cup cocoa powder, 1/4 cup melted coconut oil, and a pinch of sea salt; process until fully combined. Press mixture into a greased 9-inch tart pan and chill for 30 minutes.
Step 2: Prepare the Chocolate Ganache Layer
  1. Heat 1 cup of coconut milk until simmering; pour it over 1 cup dark chocolate chips. Let sit for a minute then stir until smooth. Add 1 teaspoon vanilla extract and a pinch of salt; spread the ganache over the chilled crust and refrigerate for 30-45 minutes.
Step 3: Make the Chocolate Mousse Layer
  1. Melt 1/2 cup of dairy-free chocolate chips. In a food processor, blend 12 ounces of silken tofu with 1/4 cup maple syrup, 1/4 cup cocoa powder, and melted chocolate until silky and smooth. Pour mousse over ganache layer and chill for at least 2 hours.
Step 4: Decorate the Tart
  1. Once set, remove from the refrigerator and release from the tart pan. Add toppings such as fresh raspberries, vegan chocolate shavings, or crushed pistachios. Serve chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 42gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 150mgPotassium: 200mgFiber: 5gSugar: 20gVitamin C: 2mgCalcium: 40mgIron: 2mg

Notes

Store in an airtight container in the fridge for up to 5 days. For longer storage, wrap slices in plastic wrap and freeze for up to 1 month. Thaw in the fridge before serving.

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