No Bake Chocolate Tart with Berries

  • Author: One Lovely Life
  • Yield: 1 (9 inch) tart, or 12 mini tarts 1x


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 1/22 cups fresh berries


For the crust:

  1. Put the oats in a food processor and pulse to break up a bit.
  2. Add cocoa powder, syrup, coconut oil, and salt. Process until mixture forms a ball and comes together.
  3. 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:

  1. 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.
  2. Spread filling over the crust and smooth out with a spatula or knife.

For the Topping:

  1. 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.
  2. 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.
  3. 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.