Go Back
+ servings
No-Bake Salted Chocolate Tart with Almond Cream - This easy tart is made from almonds and dates, then frozen and filled with almond cream. A healthy and gluten free dessert that can be made in advance! | Foodfaithfitness.com | @FoodFaithFit
Print

No-Bake Chocolate Tart with Almond Cream and Raspberries

This, easy, no-bake chocolate tart is made from almonds and dates, then frozen and filled with almond cream. A healthy and gluten free dessert for summer!
Course Dessert
Cuisine American
Keyword frozen desserts, gluten free desserts, no bake chocolate tart, no bake desserts
Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Author Taylor

Ingredients

For the cream:

  • 1/2 Cup Blue Diamond Oven Roasted Sea Salt Almonds 80g or 1/2 a bag
  • 1/4 Cup + 3 Tbsp Unsweetened Vanilla Almond Milk
  • 1/2 Tbsp Coconut sugar
  • 1/4 tsp Vanilla extract
  • Pinch of sea salt

For the crust:

  • 1 Cup Blue Diamond Oven Roasted Dark Chocolate Almonds 5oz or 1 bag
  • 3/4 Cup lightly packed Dates roughly chopped (110g)
  • Fresh raspberries for topping
  • Cocoa powder for dusting (optional)

Instructions

  • Place the Sea Salt Almond in a large bowl and cover with water. Cover and refrigerate for at least 10 hours, up to overnight.
  • Once the almonds are ready, line an8 inch tart pan with a removable bottomwith parchment paper and set aside.
  • Make the crust by placing the Dark Chocolate Almonds in afood processor, and process until broken down into small crumbs. Add in the chopped dates and process until the mixture starts to come together and forms large crumbs.
  • Dump the mixture into the prepared plate and press out evenly, leaving a generous lip around the top of the crust, so that it doesn't break off when you cut it. Be patient, as pressing it in firmly and evenly takes a little bit of time. Cover and place into the freezer for at least 30 minutes. *
  • Drain the Sea Salt Almonds and place them, along with the almond milk, coconut sugar, vanilla extract and an additional pinch of sea salt in a small food processor (mine is 3 cups)** and blend until the almonds break down and the mixture is smooth, thick and creamy.
  • Pour the almond cream into the chilled crust and spread out evenly. Line the edge with fresh raspberries, cover, and place into the freezer for at least 30 minutes.
  • To serve: Let the tart thaw for 10 minutes before slicing, dust with cocoa powder and DEVOUR!

Notes

You can make the tart, or even the whole dessert up to 2 weeks in advance, just top with the raspberries right before serving.
* using a small food processor is key to being able to get the almonds nice and smooth.