No Bake Vegan Chocolate Tart

No Bake Vegan Chocolate Tart

The no-bake vegan chocolate tart is always a sweet addition to any special occasion!

A chocolate tart is a simple dessert involving dark chocolate, cream, and other ingredients mixed together and baked in a pie crust. Also called a chocolate cream pie, the filling has a thick, mousse-like texture, but stable at room temperature.

This no-bake chocolate tart is so easy to make! No eggs needed, for a smooth, creamy, and rich chocolate tart filling. Vegan and gluten-free, it’s easily made keto and sugar-free.

Here is the perfect recipe for a perfect chocolate tart:
HANDS-ON TIME – 20 mins | TOTAL TIME-2 hrs | COURSE Dessert, Treat | CUISINE-French | SERVINGS-12 
No Bake Vegan ChocoTartlate INGREDIENTS

Base

  • Filling175 g Lotus Biscoff biscuits (or other vegan biscuits/cookies like digestives or ginger nuts. Use GF biscuits/cookies if needed)
  • 75 g / 5 TBSP vegetable spread/vegan butter
  • 300 g / 10½ oz dairy-free dark chocolate chopped into small pieces
  • 250 ml / 9 oz soya cream (or another plant-based cream)
  • 1 tsp vanilla extract (or use some orange extract if you’d like to make a chocolate orange torte)

Suggested Decorations

  • Lotus Biscoff biscuit crumbs

Suggested Accompaniments

  • cherry or raspberry compote
INSTRUCTIONS
  • Line the bottom of a loose-bottomed 20 cm / 8-inch flan tin with non-stick baking paper.
  • Whizz the biscuits in a food processor until they resemble sand (alternatively place them in a sealed bag and bash with a rolling pin). Transfer to a mixing bowl.
  • Gently melt the vegetable spread/vegan butter in a saucepan. Pour into the mixing bowl with the biscuit crumbs and stir through until thoroughly combined. Transfer to the tin and press down firmly using the back of a metal spoon. Place in the fridge while you prepare the chocolate.
  • Heat the cream in a medium-size saucepan. When it starts to boil, remove it from the heat. Stir in the vanilla extract and the chocolate. Continue stirring until the chocolate has fully melted. Taste test and add a touch more extract or some liquid sweetener, if needed.
  • Pour the chocolate filling over the biscuit base and tap the tin on the worktop to remove any air bubbles. Refrigerate until solid (about 1½ hours).
  • Decorate the torte with a sprinkling of Lotus biscuit crumbs around the edge and some cherry or raspberry compote on the side.
  • The torte will keep for 5 days in the fridge. It also freezes well.
Nutritional Value

Serving 1 – Full recipe 804.3g

Energy 3149.5 kcal | Fats 218.5g | Carbohydrates 236.2g | Fiber 33.7g | Protein 39.7g | Salt 2.7g | Vitamin A 335.4 µg | Vitamin C 0mg |

Calcium 219.5g | Iron 35.7mg

 

This No-Bake Vegan Chocolate Tart is really easy to make but looks impressive!

 

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