These vegan mini no-bake chocolate tarts are seriously SO GOOD! A perfect combination of a crunchy almond crust, with a healthy ganache filling and fresh strawberries. Gluten-free, low carb & easy to make!
Video recipe on recipe card.
I am a big fan of raw treats. They are so good and easy to make. The fact that you don’t need to worry about baking temperatures and times, makes the cooking process stress-free.
This recipe was inspired by my vegan no bake chocolate tart. It’s made with the same filling, but slightly different base and of course, size! I would also encourage you to check my healthy cacao orange truffles, and my matcha coconut balls.
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Ingredients list
Base
- Almonds (I use roasted)
- Coconut oil
- Cinnamon
- Maple syrup or honey
- Vanilla
- Pinch of salt
Filling
- Pitted dates
- Canned coconut milk or cream
- Vegan dark chocolate (min 70%)
See recipe card for quantities.
How to make these mini no-bake chocolate tarts
Like I always say with these kind of recipes... Don't be scared by the length of this recipe!! It's super easy to make, really 😊
Start by making the almond crust. Pulse the almonds in a food processor until they are coarsely chopped. Then add the rest of base ingredients and pulse until is mixed well. Alternatively, you can mix all the ingredients in a bowl using a rubber spatula.
Spread the base mix evenly to 6 muffin cups. Shape the mix on each mould using your fingertips, to make a cup hollow in the middle. Once it’s ready let it cool in the freezer while you make the chocolate filling.
Melt the chocolate using the double boiler method (preferred) or in the microwave.
Add the coconut milk and dates to a high-speed blender, and blend until very creamy. Then add the melted chocolate and blend until it's very smooth.
Remove the cups from the freezer. Add two small chunks of strawberry to the bottom of each cup. Then fill with the chocolate filling to the very top, and add a halved strawberry on top. Let them cool in the fridge overnight or for at least 6 hours. Enjoy straight out of the fridge!
Hint: If you don’t use silicone cups, put baking paper on the muffin cups. This will enable you to easily take out the chocolate cups once they’re ready.
Why you will love these healthy no bake chocolate tarts!
- Decadent, delicious and healthy dessert or treat-yourself snack.
- Perfectly individually sized.
- Vegan, gluten-free and low in carbs.
Substitutions
- Use other nuts – like cashews, instead of almonds.
- Cacao powder – instead of cinnamon, for a double choc-treat!
- Any plant-based milk – instead of canned coconut milk or cream. Please note that this will make the filling less dense.
- Raspberries or blueberries – instead of strawberries. Or no berries at all!
Equipment
- Food processor
- High speed blender
- Muffin tray or cups
Storage
Store in the fridge in an airtight container for up to 5 days (you probably won’t resist that long though 😋).
Top tips to make the best vegan raw chocolate tarts!
- Blend the coconut milk & dates until very smooth. There shouldn’t be visible traces of dates.
- Melt the chocolate with love, so you don’t burn it. My preferred method is the double boiler method.
- Allow enough resting time! This will ensure the perfect consistency for the filling. If you want to speed-up the cooling process you can put them in the freezer rather than the fridge.
MINI NO-BAKE CHOCOLATE TARTS
- Prep Time: 20 minutes
- Resting time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 6 mini tarts 1x
- Category: Dessert
- Cuisine: Australian
- Diet: Vegan
Description
These vegan mini no-bake chocolate tarts are seriously SO GOOD! A perfect combination of a crunchy almond crust, with a smooth healthy ganache filling and fresh strawberries. Gluten-free, low carb & easy to make!
Ingredients
BASE
- 1 cup of almonds (I use roasted)
- 4 tbsp of coconut oil
- 1 tbsp of cinnamon
- 1 tsp vanilla
- Pinch of salt
FILLING
- ¾ cups of pitted dates
- ¾ cups of coconut milk or cream
- 80g of vegan dark chocolate (min 70%)
- 6 strawberries + 3 extra to put on top
Instructions
ALMOND CRUST
- Pulse the almonds in a food processor until they are coarsely chopped. Then add the rest of base ingredients and pulse until is mixed well. Alternatively, you can mix all the ingredients in a bowl using a rubber spatula.
- Spread the base mix evenly to 6 muffin cups. Shape the mix on each mould using your fingertips, to make a cup hollow in the middle.
- Once it’s ready let it cool in the freezer while you make the chocolate filling.
FILLING
- Melt the chocolate using the double boiler method (preferred) or in the microwave.
- Add the coconut milk and dates to a high-speed blender, and blend until very creamy. Then add the melted chocolate and blend until it's very smooth.
ASSEMBLE
- Remove the cups from the freezer. Add two small chunks of strawberry to the bottom of each cup. Then fill with the chocolate filling to the very top, and add a halved strawberry on top.
- Let them cool in the fridge overnight or for at least 6 hours.
- Enjoy straight out of the fridge!
Notes
Blend the coconut milk & dates until very smooth. There shouldn’t be visible traces of dates.
Melt the chocolate with love, so you don’t burn it. My preferred method is the double boiler method.
If you don’t use silicone cups, put baking paper on the muffin cups. This will enable you to easily take out the chocolate cups once they’re ready.
Allow enough resting time! This will ensure the perfect consistency for the filling. If you want to speed-up the cooling process you can put them in the freezer rather than the fridge.
Felix says
I love this recipe!! So easy and tasty 😋 and still healthy! It will be for sure on my Christmas menu this year
Susan says
FANTASTIC!! I made these for a dinner party and everybody loved them.