Looking for a rich, decadent dessert that requires zero oven time and uses simple, healthy ingredients? This no-bake chocolate tart is your answer. It’s incredibly luxurious, yet surprisingly frugal, relying on the natural sweetness of dates (تمر)—a staple in every Egyptian home. This recipe is perfect for a special occasion or when you simply need a healthy chocolate fix. Best of all, it’s naturally gluten-free and dairy-free!
- Prep: 25 mins
- Cook: 0 mins
- Chill Time: 2 hrs
- Total: 2 hrs 25 mins
- Servings: 8
- Yield: One 9-inch tart
Ingredients
For the Almond-Date Crust:
- 1 cup raw almonds
- ½ cup pitted dates (Medjool are great, but any soft date will work)
- 50g dark chocolate (dairy-free, if needed), melted
- 1 tablespoon coconut oil, melted
- 1 pinch of sea salt
For the Rich Chocolate Filling:
- 1 cup full-fat coconut cream (the thick part from a can of coconut milk)
- 100g dark chocolate (or 50g unsweetened cocoa powder for a more frugal option)
- ½ cup pitted dates
- ¼ cup coconut oil
- 1 teaspoon vanilla extract
For Topping (Optional):
- Whipped coconut cream
- 50g fresh berries (like raspberries or sliced strawberries)
Directions
Step 1
If your dates are not very soft, soak them in warm water for 10 minutes, then drain well. This step is key to a smooth crust and filling.
Step 2: Prepare the Crust
In a food processor, combine the almonds and the ½ cup of dates for the crust. Pulse until a fine, crumbly mixture forms. Add the melted 50g of chocolate, 1 tablespoon of coconut oil, and salt. Process again until the mixture starts to stick together.
Step 3
Firmly press the crust mixture into the bottom and up the sides of a 9-inch round tart pan with a removable bottom. Place it in the freezer to set while you prepare the filling.
Step 4: Prepare the Filling
Clean your food processor bowl. In a small saucepan on low heat, gently warm the coconut cream, the 100g of chocolate (or cocoa powder), and the ¼ cup of coconut oil, stirring until just melted and smooth. Do not let it boil.
Step 5
Pour the melted chocolate mixture into the food processor. Add the remaining ½ cup of dates and the vanilla extract. Blend until the filling is completely smooth and creamy, scraping down the sides as needed.
Step 6: Assemble and Chill
Pour the chocolate filling into the chilled crust and spread evenly. Refrigerate the tart for at least 2 hours, or until the filling is firm to the touch.
Step 7
Before serving, carefully remove the tart from the pan. Top with whipped coconut cream and fresh berries, if desired. Store any leftovers in the refrigerator.
Cook’s Notes
- Dairy-Free & Gluten-Free: This recipe is naturally dairy-free and gluten-free. Just ensure you use a brand of dark chocolate that contains no milk and is certified gluten-free.
- How to get Coconut Cream: Chill a can of full-fat coconut milk in the fridge for at least 4 hours. Open the can without shaking it, and the thick cream will have risen to the top. Scoop this part out.
- No Food Processor? A high-powered blender can also work, but you may need to stop and scrape down the sides more often.
Nutrition Facts
(Approximate values per slice, based on 8 servings):
- Calories: 460 kcal
- Protein: 6 g
- Carbohydrates: 34 g
- Fat: 35 g
- Fiber: 7 g
- Sugar: 24 g
***Disclaimer:*** Nutritional information is estimated and may vary based on the specific ingredients used.
