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Vegan chocolate tart recipe - Dr. Pingel

Vegan Chocolate Tart

Serves: 8
Total Time 55 mins



  • 1 cup cashews
  • 3/4 cup almond flour
  • 6-8 Medjool dates, pits removed
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup desiccated coconut
  • 1 tsp sea salt
  • Mixed berries, to taste


  • 1 13.5-ounce can coconut cream
  • 1/3 cup unsweetened cocoa powder
  • 1 large avocado, pit and skin removed
  • 2-3 tbsp maple syrup
  • 2 tsp vanilla extract


  • In a food processor, add all the crust ingredients and blend on high until well combined and clumpy.
  • In an 8-inch tart dish, place the crust mixture. Use your hands and press the crushed mixture into the dish.
  • Place the crust in the refrigerator until the filling is prepared.
  • In a high-speed blender, add all the filling ingredients. Blend until well combined.
  • Pour the filling over the crust and return to the fridge for 30 to 40 minutes, or until set.
  • Serve topped with berries, desiccated coconut, or even a drizzle of chocolate!