I love the simplicity of no-bake desserts, and this No-Bake Silken Chocolate Tart is so easy to put together. It’s rich, creamy, and perfectly chocolatey while being naturally sweetened and packed with nourishing ingredients. The crust is made with hazelnuts, almond meal, and dates, giving it a subtly nutty, slightly sweet flavor with the perfect texture. The filling is silky smooth, thanks to the silken tofu, and has just the right amount of sweetness from dark chocolate. It’s also completely gluten-free and made without oil or added refined sugar. Whether you’re making it for a special occasion (Valentine’s Day, anyone?) or just want a simple yet impressive dessert to have on hand, this one is definitely worth trying!
Why I Love This Recipe (As a Nutritionist)
- Gluten-Free & No-Bake: This recipe is completely gluten-free and requires no baking, making it a perfect easy dessert.
- Rich in Plant-Based Protein: With silken tofu as the base, this tart provides a protein boost while keeping it creamy and smooth.
- Nutrient dense: Hazelnuts, oats, almonds, and cacao provide minerals and healthy fats.
- Make-Ahead Friendly: This tart sets overnight in the fridge, making it great for meal prep or special occasions.
Crust Ingredients
Filling Ingredients
Ingredient Notes
- Silken Tofu: This is the secret ingredient that makes the filling ultra-creamy while adding protein. Be sure to use silken tofu for the best texture.
- Dark Chocolate: Use 70% dark chocolate for the best balance of deep chocolate flavor and natural sweetness. You can use chocolate chips or a chopped dark chocolate bar.
- Hazelnuts: Hazelnuts give the crust a naturally nutty, slightly sweet flavor. If you don’t have hazelnuts, almonds or pecans are great substitutes.
- Medjool Dates: These help bind the crust while adding natural sweetness. If your dates are too dry, soak them in warm water for 5 minutes to soften.
- Espresso: Adding a shot of espresso enhances the chocolate flavor without making the tart taste like coffee. I use decaf, if you prefer, you can skip this ingredient.
How to make this recipe (summary)
- Start by removing the silken tofu from the fridge about 30 minutes before making the tart so it’s not too cold.
- Prepare the crust by blending hazelnuts, almond meal, and oats into a fine crumb. Add Medjool dates, applesauce, and almond extract, then process until the mixture sticks together. Press into a lined 9.5-inch tart pan and refrigerate.
- Melt the chocolate using a bain-marie or microwave in short bursts until smooth. Be careful not to overheat it.
- Blend the filling by combining the silken tofu, melted chocolate, espresso, applesauce, and cacao powder in a blender. Blend until silky smooth.
- Assemble the tart by pouring the chocolate filling into the prepared crust and smoothing out the top. Refrigerate for at least 4 hours or overnight to set.
- Garnish with fresh berries, chopped pistachios, or cacao nibs before serving.
- View recipe card below for detailed instructions.
Variations and Tips
- No-Coffee Version: If you don’t want coffee in the tart, simply leave out the espresso.
- Make It Sweeter: If you prefer a sweeter tart, add 1 to 2 tablespoons of maple syrup to the filling. Remember the crust is sweetened as it contains dates, so you don’t want the filling to be too sweet. I found it tasted sweeter once set than when I tried it just blended.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- If you like this recipe, you’ll also love our Healthy No Bake Brownies (vegan, dairy-free, gf), Crispy Apple Chocolate Bark, or 2-Ingredient Chocolate Mousse (High-Protein).
Why You’ll Love This No-Bake Silken Chocolate Tart
- Rich & creamy
- Gluten-free
- Easy to make
- No baking required
- Perfect for meal prep
No-Bake Silken Chocolate Tart (GF)
This no-bake silken chocolate tart features a nutty hazelnut-almond crust and a rich chocolate-coffee filling. Topped with berries, it's a creamy, indulgent, and gluten-free treat.
Equipment
- Tart Pan (9-inch)
Ingredients
Crust
- 1 cup (135 g) raw hazelnuts
- 1 cup (95 g) almond meal
- ½ cup (40 g) rolled oats
- 5 Medjool dates - pitted
- 2 tbsp (60 g) applesauce
- 1 tsp (5 ml) almond extract - optional
Filling
- 16 oz (450 g) silken tofu - drained
- 5.3 oz (150 g) dark chocolate chips - or chopped dark chocolate (70%)
- 1 shot (30 ml) espresso
- 2 tbsp (60 g) applesauce
- 2 tbsp (12 g) raw cacao powder
Toppings
- 1 cup (155 g) berries - (optional)
Instructions
- Remove the tofu from the fridge 30 minutes before starting this recipe so it’s not too cold.
- Prepare the crust: In a food processor, process the hazelnuts, almond meal, and oats until they form a fine, crumbly texture. Add the dates, applesauce, and almond extract (if using). Process until the mixture sticks together when pressed between your fingers. Prepare a tart pan and line it with baking paper. Press the crust mixture evenly into a 9.5-inch (24 cm) tart pan, making sure to press firmly into the edges. Place in the fridge while making the filling.
- Melt the chocolate: Melt the chocolate using a bain-marie method (recommended) or microwave in short 15-second bursts, stirring in between until smooth. Bain Marie method: Fill a small saucepan with about 1 inch of water and bring it to a gentle simmer (not boiling). Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the water. Add the chocolate chips to the bowl and let it melt slowly, stirring occasionally with a spatula until smooth. Avoid getting any water in the chocolate, as this will cause it to seize and become grainy. Once fully melted, carefully remove the bowl from the saucepan.
- Prepare the filling: In a blender or food processor (rinse well to remove little bits if using the same than for the crust), combine the silken tofu, melted chocolate, espresso, applesauce, and cacao powder. Blend until perfectly smooth and creamy.
- Assemble: Pour the chocolate filling into the prepared crust, smoothing out the top. Refrigerate for at least 4 hours or overnight to set. I like to make it the day before for optimal texture.
- Top with fresh berries before serving.
- Slice and enjoy!
Notes
I used 70% dark chocolate. If you cannot find chocolate chips, chopped dark chocolate works just as well!
Nutrition Information
Per Serving/Portion
Calories: 264 kcalCarbohydrates: 20 gProtein: 8 gFat: 17 gSodium: 18 mgFiber: 3 gVitamin A: 1 IUVitamin C: 1 mgCalcium: 56 mgIron: 1 mg
FAQ
Can I make this tart ahead of time?
Yes! It sets beautifully overnight, so you can prepare it a day in advance.
Is silken tofu the same as regular tofu?
No, silken tofu is much softer and blends into a creamy texture, making it ideal for desserts.
How do I store this tart?
Keep it in an airtight container in the fridge for up to 5 days. You can also freeze it for longer storage.
What can I use instead of hazelnuts?
Almonds, pecans, or cashews work well as substitutes.
Can I use cocoa powder instead of melted chocolate?
No, the melted chocolate helps the tart set properly. Cocoa powder alone won’t give the same texture.
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I made this pie and it was delicious! Thank you for the recipe. I swap the oat for buckwheat, the almond meal for chuffa meal and I used 100% chocolate, but only 80 grams and some maple syrup . It works wonderful.
Hi Monique, that sounds delicious! Thank you for sharing 🥰
Amazing! I forgot the applesauce and added powdered PB +a few chia seeds and some plantbased milk to balance w the peanut butter. I also used a premade crust that I’ve been meaning to use up. It was great. I love a recipe where I can estimate/use a bit more of x or include y when I need to use it up. This is a great opportunity to use protein powder or powdered PB if you’re like me and try to sneak it in here and there.
That sounds delicious Julia! Thank you for sharing your tips 💚
It was easy to make and absolutely delicious! Thank you!
So happy you liked it Celine 💚
So easy, so good! Thank you.
So happy to hear that 💚
Hi Sarah, I made your nobake chocolate tarte and it’s delicious. As I didn’t have almond meal nor almond flower (don’t really know the difference), I just processed raw almonds with the other ingredients and the batters tastes like marzipan, yummy. :-).
That’s brilliant! Sounds absolutely delicious. Thank you for sharing your tip, Brigitte 💚