No Bake Chocolate Berry Tart – This gluten free vegan chocolate tart tastes so fresh and luscious. It’s gluten free, dairy free, refined sugar free, and really makes a statement. The belle of the ball at any dinner or party!
While most of our desserts are pretty basic–things like cookies or really good chocolate pudding, I wanted to make something that LOOKED really fancy, even if it was easy-peasy to put together. This won All The Things. Fresh berries paired with an easy cocoa crust, and a luscious chocolate filling… this chocolate berry tart will be the belle of the ball at any dinner or party. (And no one will know how easy it is!)
As part of my heart-healthy dessert week, I’ve been highlighting the heart-healthy ingredients in each recipe. This one has several!
Heart Healthy Highlights:
Berries – Berries are a nutrient powerhouse. They’re loaded with antioxidants, fiber, vitamin C and more.
Oats – Oatmeal is a great whole grain that the American Heart Association recommends for it’s high concentration of soluble fiber and contributing to lower cholesterol. If you are GF like us, I stock up on these in bulk!
Cacao – Cacao and chocolate (especially when not overloaded with sugar) can be part of a healthful diet because of its antioxidant properties. Raw cacao powder or unsweetened cocoa powder and added it to both the crust and the chocolate filling. It’s AMAZING.
In addition, I used coconut oil for some healthy fats, and skipped refined sugar in favor of pure maple syrup. Even with mindfully chosen healthy ingredients, this tart has all the lovely flavor of something rich and decadent. We absolutely LOVE it.
Notes on the Recipe:
Let’s talk milk. You can use any kind of milk for this recipe. We’re dairy free, so I choose coconut milk for it’s richness, but you can also sub cashew, almond, dairy milk, etc. Know that a lighter milk (like soy, almond, or cashew) will make the filling slightly less creamy.
How long will this keep? Just a few days, unfortunately, since the fresh berries will start to deteriorate if you’ve kept them ON the tart. If you want to make it ahead of time, simply wash and add the berries right before serving. The rest of the tart (crust and chocolate filing) will keep well covered in the refrigerator up to 4-5 days, or the freezer up to 2-3 weeks. You can thaw the pre-made tart and top it with berries right before serving.
Tart Pans. Tart pans are admittedly a fairly specialty piece of equipment. I use this one, but you can also make this in a 9-inch springform pan, or make mini tarts in a silicone muffin pan (we have this one) that you can just pop right out.
Craving More? You Might Also Love…
- The Perfect Gluten Free Brownies
- The Best Vegan Chocolate Pudding
- Flourless Chocolate Cake with Raspberry Sauce
No Bake Chocolate Tart with Berries
- Yield: 1 (9 inch) tart, or 12 mini tarts 1x
Print Recipe
Pin RecipeIngredients
For the Crust:
- 1 3/4 cup oats (gluten free, if needed)
- 2/3 cup unsweetened cocoa (or cacao)
- 1/3 cup pure maple syrup (or honey, or agave), such as Sprouts brand
- 2 Tbsp coconut oil, such as Sprouts brand
- pinch salt
For the Filling:
- 1/3 cup pure maple syrup, such as Sprouts brand
- 1/3 cup coconut oil, such as Sprouts brand
- 1/3 cup coconut milk (can sub cashew milk, almond milk, or dairy milk), such as Sprouts brand
- 2/3 cup unsweetened cocoa or cacao powder, such as Sprouts brand
- 1 1/2 tsp vanilla
- 1/4 tsp salt
For the Topping:
- 1 1/2 – 2 cups fresh berries
Instructions
For the crust:
- Put the oats in a food processor and pulse to break up a bit.
- Add cocoa powder, syrup, coconut oil, and salt. Process until mixture forms a ball and comes together.
- Transfer dough to a tart pan and pat out using fingers or the bottom of a cup until crust is spread evenly. Refrigerate while you make the filling.
For the Filling:
- Place all ingredients in a food processor (or blender, or you can do this by hand) and puree or pulse until well combined and there are no lumps remaining.
- Spread filling over the crust and smooth out with a spatula or knife.
For the Topping:
- If serving within a few (4-5) hours, place the berries on top of the chocolate filling in any design you like, and chill for at least 30-40 minutes in the refrigerator to allow filling and crust to set. Store tart in the refrigerator until ready to serve.
- If you are making this ahead of time (more than 4-5 hours before eating), refrigerate the tart (crust and filling). When ready to serve, top with berries. Store tart in the refrigerator.
- If you are making this far in advance, you can make and freeze the tart without the berry topping and store in the freezer in an airtight bag up to 2-3 weeks. Thaw in the refrigerator before adding berries and serving.
Sabrena says
February 8, 2017 at 3:22 pmWOW! Looks delicious!! Thanks for sharing 🙂
Also wanted to share this health giveaway going on right now: https://microbiomeplus.com/deal/ where you can win 3 month supply of probiotics, $100 towards a gym membership and a $50 Amazon gift card! 🙂
Madison Ellingson says
February 11, 2017 at 5:40 pmJust made this and it was delicious! Thank you for the healthy and yummy recipes!!!
Corinne Burton says
March 3, 2017 at 10:38 amDoes it matter if the coconut oil is solid or liquid?
Emily says
March 4, 2017 at 5:43 amI’m so sorry for the late reply. Because your are pureeing it, it doesn’t. Unless yours is ROCK SOLID, you should be fine! (and even then, the heat and friction caused by blending will loosen it up enough to blend well.)
Anolee says
June 30, 2018 at 9:56 amI just made the filling but it wasn’t creamy like yours after blending in the food processeor. My coconut oil was completely liquid bc it’s hot out in my house. Once it refrigerates, I’m hoping it gets thicker!
Emily says
June 30, 2018 at 6:55 pmHmm…I would think the fridge would set it right up. I’d love to know how it turns out!
Tony says
June 9, 2017 at 2:29 pmI saw this recipe on Sprouts website, but the cocoa powder for the filling was omitted. I came here to see how much was needed… It looks delicious.
★★★★★
Linda says
June 9, 2017 at 3:48 pmThe Sprouts recipe does not have the cacao powder listed in the filling. 🙁
Emily says
June 9, 2017 at 3:49 pmOh no! I’ll try to let them know so they can fix it. Thanks for letting me know!
Joyce E. says
September 25, 2017 at 8:20 amThis look amazing! Have you ever done this with a larger tart pan? I am looking to serve a crowd. if so, how have you altered the recipe?
Emily says
September 25, 2017 at 9:32 amJoyce – I haven’t ever made it larger, but totally think it would work if you double or triple the recipe. What size pan are you thinking to work with? I’d love to help!
karen says
February 3, 2018 at 11:32 pmDo you think it will be OK not to use the coconut oil…I don’t eat oil xx
Emily says
February 4, 2018 at 6:49 amKaren – I’m not sure… the crust could probably work if you added some dates or something to help it stick together (the coconut oil acts as a binder), but the filling partially sets up because of the oil. If you skip the oil, it’ll be more like ganache than a creamy filling and may not set up entirely as the oil gives it some of it’s structure.
If you do give it a successful try with your own modifications, I’d love to know how it turns out! I’m sure there are others out there who’d love to try it your way!
Sharon says
February 6, 2018 at 8:34 amHi! Not a fan of coconut oil. Could I use vegan butter or another oil instead? (which do you think would work best?) Thanks! Plan to make this for Valentines day!
Emily says
February 6, 2018 at 8:39 amSharon – Vegan butter would be my top substitute suggestion if you’re staying dairy free!
Michelle Giroux says
February 10, 2018 at 10:15 amDo you think frozen berries could be used?
Emily says
February 10, 2018 at 11:08 amMichelle – I’m a huge fan of frozen berries, but I don’t think they’ll work for this recipe. Upon thawing, they’ll release a lot of juice which makes for a soggy tart and soggy berries. 🙁
patricia says
February 25, 2018 at 4:39 pmDo you use the canned coconut milk or the boxed version?
Emily says
February 25, 2018 at 6:51 pmPatricia – Either will work, but I use the canned (the higher fat content makes for a more luscious filling). 🙂
Jessica says
February 27, 2018 at 11:30 amThe kitchen and I are usually not on good terms lol but decided to try and make it anyway and wow it tastes amazing! My family couldn’t believe I made something so delicious!
★★★★★
Emily says
February 27, 2018 at 7:23 pmJessica – Oh, this made my day! I’m SO glad you guys enjoyed it! My whole family just gobbles it right up!
Kelly says
February 14, 2019 at 7:32 pmI couldn’t wait to make this! I followed your recipe exactly but my filling didn’t come out thick it was runny. It’s been in the freezer for an hour and still not set, so disappointed. I just can’t figure out what did wrong.
Emily says
February 15, 2019 at 5:02 amOh dear! I’m so sorry to hear that. I wonder what went wrong?
susie says
February 26, 2019 at 12:47 pmWhat is used to thicken this filling? There isn’t any thickener so does it rely on the congealed coconut oil and canned coconut milk? Just need to know before I get started! Sounds yummy….especially the healthy crust.
Emily says
February 26, 2019 at 1:11 pmSusie – It’s naturally thickened because of the ratio of liquid to dry ingredients in the filling. (There’s enough cocoa powder to thicken up the syrup, coconut oil, and milk) Hope that helps! 🙂
Rachel and Nathan says
March 4, 2019 at 8:12 amThank you so much for this recipe! My husband and I loved it. He was wowing between mouthfuls letting me know how much he liked it. SUPER easy to make and i made 1/3 of the recipe for 4 mini tarts. Crust got a little tough in the fridge over night but i think if i had just sprayed the tin or left it out for a few minutes it would have been fine. Def will make again! 🙂
★★★★★
Emily says
March 4, 2019 at 9:11 amOh my goodness! That’s so wonderful to hear! I’m so glad you enjoyed it!