Description
A rich, fudgy, and decadent vegan dessert that requires no baking. This easy tart features a nut and date crust with a creamy peanut butter and chocolate filling, ready in just 30 minutes of active time.
Ingredients
Scale
- 1 cup raw cashews or almonds (140g)
- 1/2 cup pitted Medjool dates (75g)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup creamy natural peanut butter (250g)
- 1/2 cup unsweetened cocoa powder (50g)
- 1/3 cup pure maple syrup (80ml)
- 1/4 cup coconut oil (60ml), melted
- 1 teaspoon vanilla extract
- Pinch of salt
- Sea salt flakes (optional, for topping)
Instructions
- Line an 8-inch springform pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a food processor, pulse the cashews or almonds until they reach a fine, flour-like consistency.
- Add the pitted dates, 1 teaspoon vanilla extract, and a pinch of salt to the food processor. Process until the mixture sticks together when pinched. If too dry, add a teaspoon of water; if too wet, add more nuts.
- Press the crust mixture firmly into the bottom and up the sides of the prepared pan. Use the bottom of a measuring cup to pack it down tight.
- In a medium bowl, whisk together the melted coconut oil, maple syrup, 1 teaspoon vanilla extract, and a pinch of salt until smooth.
- Sift the cocoa powder to remove lumps, then add it to the wet ingredients. Whisk vigorously until you have a smooth, glossy chocolate sauce.
- Add the creamy peanut butter to the chocolate mixture and whisk until fully combined. The mixture should be thick but pourable.
- Pour the filling over the crust and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
- Place the pan in the freezer for 30 minutes to set the crust, then transfer to the fridge for at least 2 hours (or overnight) until firm.
- Once set, run a thin knife around the edge to loosen, release the springform ring, and slice. Sprinkle with sea salt flakes if desired and serve.
Notes
Use natural peanut butter without stabilizers for the best texture. Ensure dates are soft; soak in warm water if hard. Do not boil the coconut oil, just melt it. For best results, chill overnight to allow flavors to meld. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of tart
- Calories: 280
- Sugar: 14
- Sodium: 50
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 22
- Fiber: 4
- Protein: 8
Keywords: vegan dessert, no-bake tart, peanut butter chocolate, gluten-free, healthy dessert, quick dessert, nut-free option