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.
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.
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
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.
Recipes written and produced on Food Faith Fitness are for informational purposes only.