For when you need that bit of indulgence, this no-bake chocolate tart is your new go-to! With a chewy biscuity base of oats and dates, with a silky, dark chocolate filling, topped with a pinch of sea salt flakes for that final touch.
Whilst dessert is never going to be completely healthy, my recipes are typically about healthier options; the opportunity to add some nutrients into something that is usually considered just empty calories. This tart is made from lots of whole food ingredients, meaning there's some fibre, protein and just a few other good things snuck in there too!
When tasting, you'd never believe that one of the main ingredients in the tart filling is actually silken tofu; it acts perfectly as a cream alternative and delivers some protein, it's low in fat, reducing the total amount in your treat and it even contains a little iron, calcium and copper - essential nutrients for your blood and bones. Dark chocolate is incredibly rich in iron, magnesium, copper and manganese, as well as antioxidants; flavanols contained in cocoa have been shown to improve blood flow by stimulating nitric oxide production, which causes our blood vessels to widen.
The oats in the base contain great amounts of fibre and protein, vitamins and minerals, but also deliver beta-glucan, which has been shown to improve cholesterol levels, help to regulate blood sugar levels and are beneficial to your gut bacteria too. Dates contain small amounts of the minerals calcium, iron and magnesium, as well as potassium which helps to regulate fluid balance and nerve signals within the body.
Now...don't get me wrong, I'm not saying eating this tart will make you healthier, but if you're looking for something sweet, it's a healthier alternative to consider. It's super-rich and perfectly sweet, a little slice goes quite a long way in terms of satisfaction too! Best served chilled as the filling will be firmer straight out the fridge.
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Vegan No-Bake Chocolate Tart | Serves: 12 | Time: 20 mins + 2 hours refrigeration
You'll need
- 2x 10cm tart tins (or 1 medium tin)
- Food processor
- Saucepan
- Glass bowl
- Spatula
- Measuring cups + spoons
Ingredients
Base:
- 2 cups porridge oats
- 1 cup pitted dates
- 1 tbsp coconut oil, melted
Filling:
- 1 block silken tofu (350g)
- 100g 70% dark chocolate
- 2-3 tbsp agave syrup, to taste
- 1 tsp vanilla extract
- 1/4 cup coconut oil
- Pinch sea salt flakes
Method
- Add the oats and dates to the food processor and blitz together, then add the coconut oil and blend until it comes together fully.
- Divide the mix and press evenly into the two bases.
- Melt the chocolate, syrup, vanilla and coconut oil over a double boiler, stirring often. Put to one side and allow to cool slightly.
- Blend the silken tofu until smooth and then fold into the chocolate mix until fully combined.
- Spoon the chocolate mix into the bases, sprinkle over a pinch of sea salt flakes and refrigerate for at least 2 hours until set.
- Remove from the tart tins, slice up, serve and enjoy! The tarts are best served cold.
- Store the remaining tart in an air-tight container in the fridge for up to 5 days.
Cassidy xx
