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
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
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.