No Bake Chocolate Berry Tart: Gluten-Free & Vegan (Print Version)
Enjoy this decadent No Bake Chocolate Berry Tart. A rich, creamy, and refreshing dessert that's both gluten-free and vegan, perfect for any occasion.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Vegan, Gluten-Free, Dairy-Free
# Ingredients:
→ Chocolate Almond Crust
01 -
1 cup raw almonds
02 -
1/2 cup pitted Medjool dates
03 -
1/4 cup unsweetened cocoa powder
04 -
1/4 tsp sea salt
05 -
2 tbsp melted coconut oil
→ Creamy Avocado Chocolate Filling
06 -
1 large ripe avocado (about 1 cup mashed)
07 -
1/2 cup unsweetened cocoa powder
08 -
1/2 cup maple syrup
09 -
1/4 cup full-fat canned coconut milk (thick cream part only)
10 -
1 tsp vanilla extract
11 -
1/4 tsp sea salt
12 -
1/2 cup soy-free vegan dark chocolate chips, melted
→ Fresh Berry Topping
13 -
2 cups mixed fresh berries (such as raspberries, blueberries, and sliced strawberries)
14 -
1 tbsp fresh lemon juice
→ Garnish & Finishing Touches
15 -
1 tbsp cacao nibs, for garnish
16 -
Fresh mint leaves, for garnish
# Instructions:
01 -
Combine 1 cup raw almonds, 1/2 cup pitted Medjool dates, 1/4 cup unsweetened cocoa powder, 1/4 tsp sea salt, and 2 tbsp melted coconut oil in a food processor. Process until the mixture forms a sticky, cohesive dough.
02 -
Press the crust mixture evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Ensure it's compact and firm. Place the crust in the freezer while preparing the filling for your No Bake Chocolate Berry Tart (Gluten-Free & Vegan).
03 -
In a high-speed blender, combine 1 large ripe avocado (about 1 cup mashed), 1/2 cup unsweetened cocoa powder, 1/2 cup maple syrup, 1/4 cup full-fat canned coconut milk (thick cream part only), 1 tsp vanilla extract, and 1/4 tsp sea salt. Blend until completely smooth and creamy, scraping down sides as needed.
04 -
Melt 1/2 cup soy-free vegan dark chocolate chips using a double boiler or microwave. Add the melted chocolate to the blender with the avocado mixture. Blend again until fully incorporated and the filling is rich, glossy, and perfectly smooth. This creates the decadent center of your No Bake Chocolate Berry Tart (Gluten-Free & Vegan).
05 -
Pour the chocolate filling into the prepared crust. Spread evenly with a spatula to create a smooth top. Refrigerate the tart for at least 4 hours, or preferably overnight, until the filling is firm and set. This is crucial for the structure of your No Bake Chocolate Berry Tart (Gluten-Free & Vegan).
06 -
In a small bowl, gently toss 2 cups mixed fresh berries (such as raspberries, blueberries, and sliced strawberries) with 1 tbsp fresh lemon juice. The lemon juice brightens the berries and adds a lovely tang.
07 -
Once the tart is firm, carefully remove it from the pan. Arrange the fresh berry topping artfully over the chocolate filling. Garnish with 1 tbsp cacao nibs and fresh mint leaves before slicing and serving.
# Notes:
01 -
For the thick coconut cream, refrigerate a can of full-fat coconut milk overnight. The cream will separate and solidify at the top, making it easy to scoop out.
02 -
Store leftover tart in an airtight container in the refrigerator for up to 3-4 days. The crust may soften slightly over time.
03 -
Feel free to customize the berry topping with other seasonal fruits like sliced kiwi, cherries, or even a sprinkle of toasted coconut flakes.
04 -
For the cleanest slices, use a sharp knife dipped in hot water and wiped clean between each cut.
# Tools You'll Need:
01 -
Food processor
02 -
9-inch tart pan with removable bottom
03 -
Mixing bowls
04 -
Spatula
05 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 416 kcal
Total Fat: 25 g
Total Carbohydrate: 51 g
Protein: 8 g