Well, it’s been a while and this post has been a long time in the works. I actually made this tart-that-I-turned-into-a-pie by-using-a-tinfoil-pie-pan-because-I-wasn’t-ready-to-commit-to-a-tart-pan… for “pi” day in March. It went over really well! So well in fact, that many people begged for the recipe and I promised it would be up on the blog by the end of the month.
Well, that was kindof misleading wasn’t it as here we are in August! I feel badly about that… Onwards and upwards.
So here is it, in all it’s glory. Seriously this was amazing. I even tricked a number of “I wont eat anything that’s Vegan” eaters to eat it and then come back for seconds… and thirds…
I also kind of botched the recipe a bit. I actually used .56lb of cashews (which is just over a cup) instead of the 1 1/2 cups I was supposed to use. So there’s that. But I think it worked so I’d go with it!
Now, without further adieu…
Vegan Chocolate Tart (No bake!)
Prep time: 15min
What you need:
2 cups organic vegan chocolate cookie crumbs or cookies you can smash (make sure they’re gluten free if you want this to be completely gluten free!)
1/4 cup coconut oil
1/4 teaspoon salt
1 to 1 1/2 cups of cashews, soaked in water for at least two hours (overnight is best), drained
1/2 cup + 2 tablespoons water
1/2 cup + 2 tablespoons light agave syrup
1/2 cup coconut oil
1/2 tsp vanilla extract (I ended up adding a little more than this, probably 1 tsp)
1/4 tsp salt
1 cup + 2 tbsp cocoa powder
Almond milk (probably 1/2 cup or so)
What you do:
Make the Crust
- To get cookie crumbs, I bought vegan chocolate cookies and mashed with a spoon. Somewhat tedious but effective.
- Let’s get messy. Use your hands (that I’m sure you just washed!) to mix the coconut oil cookie crumbs and salt until crumbs hold together. Press in a very thin layer in tart pan and chill in freezer before filling.
Make the Filling
- Blend all ingredients in a blender or food processor until very smooth. Keep an eye on your consistency. This should be pudding like. Add some more almond milk as needed and feel free to mess with the sweetness/richness to suit your tastes. I like mine rich so I kept the agave as is, but you may find you need to add a little more.
- Fill cookie crumb crust and chill in freezer overnight. Remove tart from pan and serve. Store leftovers in freezer.
It’s delish right? I made this in a tinfoil pie tin because that’s all I had on hand and I didn’t really feel like going to the store. But I’d definitely recommend using a proper tart dish for this baby. You could actually use a springform pan to make your life way easier. Then you’d just crust the bottom and not have any peeping up the top as I did in my “fake pie” tart concoction.
I also made a couple mini versions in ramekins that went over very well.
One final comment (then you can make your chocolate tart-pie). I’d try adding a little cayenne pepper. Not much, maybe 1/4 tsp or 1/2 tsp but I bet it would add some great flavor. Coffee would be a fun add in as well, just make sure you balance it out with the almond milk.
I’m out! Enjoy the chocolate deliciousness.
Adapted from this NoBake Vegan Chocolate Tart recipe.