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’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.


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.

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.
Along with presents of course.
PRIORTIES PEEPS. I GOT THEM.
I also shared the Vegan Chocolate Tarts with Pistachios Recipe over on Food Fanatic, so be sure to check it out there!
FOR THIS RECIPE, I RECOMMEND:
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 
WEIGHT WATCHERS POINTS PER SERVING: POINTS+: 12. OLD POINTS: 10
(per 1 tart)
Want more vegan/paleo recipe ideas with pistachios?
Moroccan Carrot and Cauliflower Soup with Pistachio Cream
Cranberry, Pistachio and Balsamic Gluten Free Shortbread Cookies
Raw Vegan Tarts from around the web:
Raw Chocolate Mint Tarts – Gluten Free Vegan Pantry
Raw Chocolate Tarts with Hazelnut Caramel Crust – Naked Cuisine
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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!