No Bake Chocolate Berry Tart – This beauty 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!
This post is the second of three heart healthy dessert recipes developed in collaboration with Sprouts Farmers Market. All opinions are my own. Check out yesterday’s Trail Mix Chocolate Clusters and tune in tomorrow for recipe #3!
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 with Sprouts, 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’re not gluten free, scout out Sprout’s bulk bins for amazing prices on oats. If you are GF like us, I pick up Bob’s Red Mill certified gluten free oats at Sprouts.
Cacao – Cacao and chocolate (especially when not overloaded with sugar) can be part of a healthful diet because of its antioxidant properties. I chose unsweetened 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.
Can I really use Sprouts brand? Yes! Sprouts has their own private label that has really impressed me (loooong before this post). I almost exclusively buy their canned coconut milk since I can buy Sprouts’ organic coconut milk for less than the regular name brand kind, and the quality is fabulous. If you’re not gluten free, you can also make use of their bulk bins for your oatmeal to save even more!
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.
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.
- 1¾ cup oats (gluten free, if needed)
- ⅔ cup unsweetened cocoa (or cacao)
- ⅓ cup pure maple syrup (or honey, or agave), such as Sprouts brand
- 2 Tbsp coconut oil, such as Sprouts brand
- pinch salt
- ⅓ cup pure maple syrup, such as Sprouts brand
- ⅓ cup coconut oil, such as Sprouts brand
- ⅓ cup coconut milk (can sub cashew milk, almond milk, or dairy milk), such as Sprouts brand
- ⅔ cup unsweetened cocoa or cacao powder, such as Sprouts brand
- 1½ tsp vanilla
- ¼ tsp salt
- 1½ - 2 cups fresh berries
- 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.
- 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.
- 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.
WOW! Looks delicious!! Thanks for sharing 🙂
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Just made this and it was delicious! Thank you for the healthy and yummy recipes!!!
Does it matter if the coconut oil is solid or liquid?
I’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.)
I 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.
The Sprouts recipe does not have the cacao powder listed in the filling. 🙁
Oh no! I’ll try to let them know so they can fix it. Thanks for letting me know!