This Raw Vegan Tart With Chocolate And Pistachios is so indulgent and elegant. It’s perfect for holiday entertaining!
You know how basically everyone on the entire planet seems to go totally nuts for anything chocolate and peanut butter flavored (those with nut allergies aside)?
That very precise statistic used to include me, but only until I tried the supremely delicious combination that is chocolate and pistachios! I don’t know how I have been missing out on the ultimate nut-and-chocolate combo for the past twenty-five years of my life. Well, I know I can never go back now!
This raw vegan tart is my go-to when I’m craving that quintessential duo. This recipe is a quick, no-bake miracle that satisfies your sweet tooth while staying true to vegan, gluten-free, and even Paleo diets.
Don’t let the fancy name fool you; this tart is all about ease. A luscious pistachio cream is nestled inside a chocolaty nut crust, and it’s all topped off with a sprinkle of dark chocolate for that extra oomph.
Is This Raw Vegan Tart with Chocolate and Pistachios Healthy?
Oh, you bet it is! Packed with nutrient-dense pistachios, natural sweetness from dates, and no refined sugar, these tarts are a guilt-free indulgence. Pistachios offer healthy fats and a dose of plant-based protein, while dates give you fiber and a natural energy boost. Even the cocoa powder sneaks in some antioxidants for good measure.
Want to amp up the health factor? Leave out the agave syrup. The sweetness of the dates in the crust will suffice. You could even use raw cacao instead of cocoa powder to stick closer to the raw philosophy and maximize nutrition. Whether it’s a midday pick-me-up or an after-dinner delight, these tarts are wholesome and keep your taste buds happy.
What Is A Raw Diet?
What exactly is a raw diet, and why are people obsessed with it? Raw food enthusiasts believe in eating minimally processed, uncooked foods to preserve the natural enzymes and nutrients in the ingredients. This recipe checks all the raw-friendly boxes: no cooking, minimal processing, and a focus on wholesome, natural ingredients.
The pistachio cream is the star here, and blending soaked nuts with almond milk and a touch of sweetness creates a silky filling without needing dairy or heat. The crust, made from dates and pistachios, is just as unprocessed and packed with raw goodness. Whether you’re a raw foodie or just curious, this tart proves raw desserts can be every bit as delicious as their baked counterparts.
How To Make Ahead And Store
If you want to make the tart ahead of time, store it in the freezer in an airtight container for up to 2 weeks, and let it sit at room temperature for 10 minutes before slicing and enjoying. If you prefer your tart slightly softer, transfer it to the refrigerator 1 hour before serving. The tart can be stored in the fridge for up to 3 days.
Serving Suggestions
While raw recipes can be hard to come by, this tart will save the day at your next birthday, celebration, or date night! It’s a perfect dessert after some of my favorite salads, like this Grated Raw Cauliflower Detox Salad or this Raw Summer Roll Salad With Almond Butter Vinaigrette.
For a garnish, I love to sprinkle over extra almonds, walnuts, chia seeds, hemp seeds, pumpkin seeds, or sunflower seeds for plant-based protein, or I’ll keep it simple and grab my Almond Butter or Walnut Butter to drizzle over it. If you’re not on a raw diet, this tart also goes great with a scoop of Coconut Milk Ice Cream with Rum and “Egg Nog”!
Ingredients
For the Tarts:
- 1 cup roasted, salted pistachios (143g)
- 1/2 cup Medjool dates (85g or about 5 large) roughly chopped, lightly packed
- 2 tablespoons unsweetened cocoa powder
For the Pistachio Cream:
- 2/3 cup roasted, salted pistachios (roughly 95g) soaked overnight
- 1/2 cup unsweetened vanilla almond milk
- 2 teaspoons agave syrup or honey, for Paleo version
- 1/4 teaspoon pure vanilla extract
- 1 pinch sea salt
- Dark or dairy-free chocolate chopped, for garnish (optional)
Instructions
To Make the Tart Shells:
- Place 1 cup of pistachios in a large food processor and process until broken down and crumbly.
- Add in dates and cocoa powder. Process until the mixture begins to come together and forms crumbs, about 2 to 4 minutes.
- Divide the mixture between 4 tart pans (approximately 5 inches each) with a removable bottom. It should be roughly 6 packed tablespoons per pan.
- Press the mixture into the pans until it’s tightly packed on the bottom and about 2/3 of the way up the sides, making sure to make a thick edge along the sides of the crust so it doesn’t break off when you serve the tart. Place them into the freezer while you make the cream.
To Make the Pistachio Cream:
- Drain the pistachios and roughly chop them. Add them with the almond milk, agave syrup, and vanilla extract into a high-powered blender and blend on medium-low for 3 minutes, then on medium speed for 1 to 2 minutes, and finally at medium-high for 2 to 3 minutes or until the cream is smooth and the pistachios are broken down, stopping the blender every few minutes to scrape the sides down. It’s okay if there are a few small pieces of pistachio that don’t get blended. You should have about 1 cup of cream.
- Divide the cream into the prepared tart shells and smooth out evenly. Place the tarts into the freezer until the cream is frozen and set, about 2 hours.
- Garnish with chopped chocolate and sea sal. Serve immediately!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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