No-Bake Chocolate Berry Tart – This vegan chocolate tart tastes so fresh and luscious! It’s gluten-free, dairy-free, refined sugar-free and really makes a statement! It’s the belle of the ball at any dinner or party!
It’s almost Valentine’s Day!
I always love doing a simple but fun Valentine’s Day dinner for our family, and everyone’s favorite part is definitely dessert.
While most of our desserts are pretty basic–things like cookies, brownies, or really good chocolate pudding, I wanted to make something that LOOKED really fancy, even if it was easy-peasy to put together.
This no-bake chocolate tart won All The Things. It’s easy (check!), delicious (check, check!), and looks GORGEOUS (super extra check!).
An easy cocoa crust loaded with a luscious chocolate filling and topped with bright, beautiful fresh berries makes this gluten-free chocolate berry tart the PERFECT (easy!) fancy dessert.
You’d never guess it’s this easy…
HEART HEALTHY HIGHLIGHTS FOR THIS CHOCOLATE BERRY TART:
This chocolate berry tart really might be the prettiest thing I’ve ever made or photographed on my blog. Fresh berries are like that! Honestly, I think they make everything look lovelier! As part of my heart-healthy dessert week, I’ve been highlighting the heart-healthy ingredients in each recipe. This one has several…
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.
FAQ + TIPS FOR A PERFECT NO-BAKE CHOCOLATE BERRY TART:
LET’S TALK MILK. You can use any kind of milk for this vegan chocolate tart recipe. We’re dairy-free, so I choose coconut milk for its richness, but you can also sub cashew, almond, dairy milk, etc. Know that using a lighter milk (like soy, almond, or cashew) will make the filling slightly less thick and creamy.
HOW LONG WILL THIS TART 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.
CAN I MAKE THIS CHOCOLATE BERRY TART IN ADVANCE? Other than the berries on top, the rest of the chocolate berry tart (crust and chocolate filling) will keep well covered in the refrigerator up to 4-5 days total, or the freezer up to 2-3 weeks. Just add the fresh berries on top right before serving. (If you’ve frozen your tart, you can thaw the pre-made tart and top it with berries right before serving.)
WHAT KIND OF TART PAN DO YOU USE? 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.
A TIP FOR GETTING PRETTY CHOCOLATE SWIRLS. If you want to make chocolate swirls in the filling like I did, I love using an icing spatula (sometimes called an off-set spatula). They’re specifically designed to be light and flexible, and make spreading frostings and fillings SUPER easy. (You can also see it in action in my chocolate zucchini cake)
LOVE A GOOD CHOCOLATE RECIPE? YOU MIGHT ALSO LOVE…
- The Perfect Gluten-Free Brownies
- The Best Vegan Chocolate Pudding
- Flourless Chocolate Cake with Raspberry Sauce
- Gluten-Free Chocolate Zucchini Cake
HELPFUL FOR THIS NO-BAKE CHOCOLATE BERRY TART:
No Bake Chocolate Berry Tart (Gluten Free & Vegan)
- Prep Time: 45 minutes
- Total Time: About 45 minutes
- Yield: 1 (9 inch) tart, or 12 mini tarts 1x
Description
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!
Ingredients
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.
- Category: Dessert
- Method: No-Bake
- Cuisine: American, Gluten Free, Vegan
Keywords: chocolate berry tart, no bake chocolate tart, berry chocolate tart, gluten free chocolate tart, vegan chocolate tart
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 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!
Hmm…I would think the fridge would set it right up. I’d love to know how it turns out!
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!
This 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?
Joyce – 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!
Do you think it will be OK not to use the coconut oil…I don’t eat oil xx
Karen – 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!
Hi! 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!
Sharon – Vegan butter would be my top substitute suggestion if you’re staying dairy free!
Do you think frozen berries could be used?
Michelle – 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. 🙁
Do you use the canned coconut milk or the boxed version?
Patricia – Either will work, but I use the canned (the higher fat content makes for a more luscious filling). 🙂
The 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!
★★★★★
Jessica – Oh, this made my day! I’m SO glad you guys enjoyed it! My whole family just gobbles it right up!
I 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.
Oh dear! I’m so sorry to hear that. I wonder what went wrong?
What 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.
Susie – 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! 🙂
Thank 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! 🙂
★★★★★
Oh my goodness! That’s so wonderful to hear! I’m so glad you enjoyed it!
I’m trying to make the crust and for some reason it’s not forming a ball. I’m not sure what I did wrong. I followed the directions exactly. Should I add more oil or syrup or just keep blending?
Oh dear! I’d probably first try blending a bit longer. If it’s still not coming together, I’d add a bit more oil or syrup (just some sort of liquid) to help it along. Then it’ll be easier to pat out into your pan.
Can I use any other Oil instead of coconut? Maybe corn or vegetable oil?
Coconut oil lends a subtle sweetness + has a structure that’s different than liquid oils. If you need a sub, I’d recommend butter or vegan butter instead. Hope that helps! 🙂
I made this for a girls get together. Because one of the lovely ladies can not have grains or oats I subbed them for unsweetened coconut and crushed almonds. It come together great and tastes like an almond joy.
★★★★★
Oh YUM! I bet that was amazing. I’m totally trying that sometime!
Thank you so much for taking the time to leave a review. I appreciate it so much!