
This chocolate and pistachio Raw Vegan Tart is made with only 6 ingredients! It’s a healthy, gluten free and paleo dessert that is easy to make! Perfect for holiday entertaining!
You know how basically EVERYONE in the ENTIRE planet seems to go totally MENTAL for anything chocolate and peanut butter?
Until my taste buds discovered the SUPREMELY YUM combination that is pistachios and chocolate. I can’t even guys. I don’t even know HOW I have been missing out on the ULTIMATE of nut and chocolate combos for the past 25 years of my life.
I guess better late than never right?

I’ve been determined to figure out anyandallways that I can eat this taste-bud tingling salty and sweet combo. I thought about cookies, I thought about making it into some sort of bark…but that’s just NOT ENOUGH. You know what they say right? Chocolate and pistachio is best in THREES.
Actually I think the saying goes “the best things come in threes” or something. But I just took some creative liberty okay?
Also. If you, for some reason, DON’T like chocolate and pistachios, I’m thinking you might like a gluten-free chocolate pecan tart instead! just FYI.
Can we just talk about dates for a second? I mean, liiiike, they are also one of my new most favorite fruits EVER. Yes, I realize this post, like eleventy billion other posts, is about ALL THE NEW FAVORITES. You know I get obsessed with one flavor and then eat it every FOR ALL THE EVERS…until next week. It’s just how I roll.


Except we aren’t rolling these tarts. We’re making them in the EASIEST way EVER:
Step 1. Put dates, pistachios and cocoa powder in the food processor. Resist the urge to listen to your snack-happy mouth as it tells you to pick a few crispy, roasty pistachios from the food processor. RESISTTTTTTT.
Step 2: BLEND until it forms a crumbly mixture –> press into tart pan. NOTE: don’t go and do something silly like work your arms at the gym the day you make these. Just like the No-Bake Chocolate Tart with Almond Cream, You really need TO PRESSSSS the crumbs into the pan so they hold together.
You could reward yourself with a few pistachios after you’ve done such HARD WORK. Just a suggestion.

Step 3: MORE PISTACHIOS (obsessing) into a high-powered blender (NOT A CHEAP ONE. WON’T WORK. TRIED IT.) Add a dash of almond milk and BLEND, the sequel, until SO SMOOTH AND CREAMY YOU WANT TO JUST DRINK IT.
Suggestion #2: Make a second batch for your drinking pleasure. Not that I did that….just sayin’.
STEP 4: Pourety pour pour into the tarts and chill.
DONE.

Seriously, that’s it. Just like that. SNAP SNAP SNAP and you have Vegan Chocolate Tarts with Pistachios.
I don’t even know what that means, it just happened.
Since I’m all about suggestions today, I have a THIRD ONE for you: make these for CHRISTMAS.
I mean. They’re green and they’re delicious. Which is basically what Christmas is all about right?
Along with presents of course.
PRIORTIES PEEPS. I GOT THEM.


Ingredients
For the Tarts:
- 1 cup Roasted Salted Pistachios 143 grams
- 1/2 cup Medjool Dates Lightly packed and roughly chopped, 85 grams or about 5 large dates
- 2 tablespoons Unsweetened Cocoa Powder
For the Pistachio Cream:
- 2/3 cup Roasted Salted Pistachios Slightly heaping, about 96 grams, soaked OVERNIGHT*
- 1/2 cup Unsweetened Vanilla Almond Milk
- 2 teaspoons Agave Syrup Or honey for a paleo version
- 1/4 teaspoon Pure Vanilla Extract
- pinch of Sea Salt
- Chopped Dark or Dairy Free Chocolate For garnish, optional
Instructions
To Make the Tart Shells:
- Place 1 cup of the pistachios in a large food processor and process until broken down and crumbly.
- Add in the roughly chopped dates and cocoa powder. Process until the mixture begins to come together and form crumbs, about 2-4 minutes.
- Divide the mixture between 4 tart pans (4 3/4″ inches each) with a removable bottom (about 6 packed tablespoons per pan) and press it into the pans until it’s tightly packed along the bottom and about 2/3 of the way up the sides, making sure to leave a good ridge along the edge of the crust so it doesn’t break off when you serve the tart. Place into the freezer while you make the cream.
To Make the Pistachio Cream:
- Drain the pistachios and roughly chop them. Add them, and the almond milk, agave syrup, vanilla extract into a high-powered blender (I used my Blendtec) and blend them on medium-low (mine was the “chop” setting) for 3 minutes, then on medium speed (mine was the “mix” setting) for 1 minutes, and finally at medium-high (the “blend” setting) for 2-3 minutes until the cream is smooth and pistachios are broken down, stopping the blender every few minutes to scrape the sides down. It’s alright if there a few small pieces of pistachios that don’t get blended. You should have about 1 cup of cream.
- Pour the cream into the prepared tarts shells (about 1/4 cream per shell) and smooth out evenly. Place into the freezer until the cream is frozen and set, about 2 hours.
- Garnish with chopped chocolate and sea salt and DEVOUR immediately!
Tips & Notes:
Only go 2/3 of the way up the sides, or else your sides will be too thin.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.

Vicky @ Avocdo Pesto says
I have not yet tried the combo on pistachios and chocolate but I have a feeling I’m going to love it too!!!
Taylor Kiser says
You must!! It is SO tasty! Thanks Vicky!
ACG says
hello Taylor, I am back! I just want to let you know I will be making this “SUPREMELY YUM” cake for my lovely husband’s birthday! He also loves the combination of pistachios and chocolate. I don’t have a tart shell, but I guess I can use a springform pan? Hopefully it comes out okay?! I really need to get some tart shells haha. Anyway, I will let you know how it turns out. It looks super easy and super yummy and healthy at the same time. That’s why i love your recipes so much!! <3
Taylor Kiser says
I HIGHLY recommend you get a tart shell Annie! I worry that the springform pan might not work as well as the crust could stick to it – but I haven’t tried it this way so I can’t say for sure!! I hope it turns out amazingly and thank you HEAPS for the kind words! 🙂
ACG says
Yes I really would love to get a tart shell. It is just too expansive to get a trusted brand here, so I am waiting to get one when I go back to Canada this year. The only thing I can think of now is pie pan and springform pan. hopefully it will turn out ok!! if not … no birthday cakes for my husband haha!
Taylor Kiser says
Hahahahahahaha well I hope it works out for the sake of your husband and marriage 😉 Let me know!!
ACG says
Quick question..did you use the 4.75 inch tart pan? Cause my spring form is 9 inch. I am thinking how it will work out haha.
Taylor Kiser says
Yes, I used a really small tart pan…so I am not sure about the 9 inch! Sorry!
ACG says
I made it in a 9 inch spring form pan!! My husband is happy, and I am happy! You were absolutely right, I couldn’t stop licking everything that has the pistachio cream on in haha. It was so yummy!! Thank you for such an awesome the healthy recipe! You do need to keep the tart inside the freezer as it gets soft if you leave it in the fridge. I thought after the 2 hours I can transfer it into the fridge but it gets way too soft, so i just left it in the freezer now haha. Anyways, thanks a again!
Taylor Kiser says
YAY!! I am so happy it worked! And YES you definitely need to keep it frozen! But I am SO glad you liked it!! Thank you for letting me know!! 🙂
Vicki says
Hi Taylor. Making this today for a St. Paddy’s Day treat! Couple of questions:
– when do you add the almond milk, agave, and vanilla to the blender?
– is it necessary to grease the tart pan?
Thank you!
Taylor Kiser says
Weird! I’ll have to adjust the recipe. Add them with the pistachios to make the cream!
Nope!
meng says
Wow Taylor, this looks amazing and super easy too!
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Taylor Kiser says
Thank you!