No-Bake Silken Chocolate Tart (GF)

A no-bake silken chocolate tart with a nutty crust, decorated with fresh raspberries in a half-circle, partially sliced.

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.

Author Sarah Cobacho (plantbaes.com)

PREP TIME15

Cooling4

TOTAL TIME4 15

Servings 8

Course Dessert

Cuisine Vegan

Keyword chocolate hazelnut tart, gluten-free tart, Healthy dessert, High Protein, no-bake chocolate tart, silken tofu dessert, vegan dessert

Ingredients

Crust

1 cup raw hazelnuts
1 cup almond meal
½ cup rolled oats
5 Medjool dates pitted
2 tbsp applesauce
1 tsp almond extract optional

Filling

16 oz silken tofu drained
5.3 oz dark chocolate chips or chopped dark chocolate (70%)
1 shot espresso
2 tbsp applesauce
2 tbsp cacao powder

Toppings

1 cup 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!

Nutritional Information - Per Serving