Today I am sharing this no-bake raw vegan chocolate ganache tart with a caramel layer made of dates. My favourite!
So I turned 30 a few days ago! I feel pretty good about entering a new decade. I have enjoyed my twenties and I am very proud of what I have achieved so far but I also have big goals left and I look forward to achieving them in my thirties as well as being a bit wiser, more confident in myself and watch my children grow.
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Ingredient Spotlight: What to Put on Your Grocery List
To make this raw vegan tart an absolute showstopper, the quality of your ingredients really matters. Here is what you should look out for when shopping:
- Medjool Dates: Don’t substitute these for regular dates (like Deglet Noor) if you can help it! Medjool dates are larger, softer, and have a rich, caramel-like flavor that is essential for both the crust and the gooey caramel layer.
- Full-Fat Coconut Cream: Look for cans specifically labeled “Coconut Cream,” not coconut milk. If you can only find full-fat coconut milk, you will need to buy 3-4 cans, refrigerate them overnight, and only scrape out the thick white cream that separates to the top.
- Raw Cacao Powder: Unlike standard cocoa powder, raw cacao is cold-pressed, retaining more of its natural enzymes, antioxidants, and intense, bitter chocolate flavor which perfectly balances the sweet dates.
- High-Quality Dark Chocolate: Check the label to ensure it is dairy-free and vegan. I recommend a dark chocolate around 70% cocoa for the perfect rich and luxurious ganache.
- Runny Tahini: Try to find a brand of tahini (sesame seed paste) that is smooth and runny rather than dry and clumpy. This will make your date caramel incredibly silky.
Essential Kitchen Tools You’ll Need
You don’t need an oven for this no-bake dessert, but you will need a couple of kitchen appliances to get those perfectly smooth textures:
- Food Processor: A sturdy food processor is your best friend for this recipe. It easily breaks down the nuts and dates for the crust and whips the tahini and dates into a silky smooth vegan caramel.
- High-Speed Blender: I like to use a clean blender to combine the melted chocolate and coconut cream for the ganache. It ensures the mixture emulsifies perfectly without any lumps.
- Tart Pan with a Removable Bottom: To get those beautiful, fluted edges and serve the tart without breaking it, a 9-inch tart pan with a removable base is a must-have.
I had a nice birthday celebrating with my family and a few friends too and I made us this vegan chocolate ganache tart. It had a raw brownie crust, a date caramel layer and a rich vegan coconut chocolate ganache topped with organic raspberries we picked the day before.
This raw vegan caramel and chocolate ganache tart is very beautiful and delicious and can serve 12 people as you don’t need much! The chocolate ganache is very luscious and filling.
I hope you will enjoy this raw vegan caramel and chocolate tart recipe. I know I did and it will always have a special place in my tummy and heart as it was my birthday cake for my 30th! It was pretty much all my favorite dessert things put together in a delicious vegan tart!
Why You’ll Love This Vegan Caramel Tart
- No-Bake & Fuss-Free: No need to turn on the oven! The freezer and fridge do all the heavy lifting.
- Decadent but Wholesome: Sweetened primarily with dates and packed with nuts, it feels indulgent while using wholesome, plant-based ingredients.
- Crowd-Pleasing: Because the chocolate ganache is so rich and filling, a little goes a long way. This tart comfortably serves 12 people.
Recipe: Raw Vegan Chocolate Ganache Tart with Date Caramel
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No-Bake Raw Vegan Chocolate Ganache Tart with Date Caramel
Celebrate any special occasion with this decadent, no-bake raw vegan chocolate ganache tart. Featuring a raw brownie crust, gooey date caramel, and rich coconut chocolate ganache!
- Total Time2 hours 15 minutes
- Yield12 1x
- DietDairy-Free, Vegan
Ingredients
Raw Brownie Tart Crust
- 1 cup Medjool dates (pitted and soaked in hot water for 10 minutes)
- 1 3/4 cups raw pecans (or almonds)
- 5 tbsp raw cacao powder
- 1 tbsp melted coconut oil (or water)
Vegan Date Caramel Layer
- 1 1/2 cups Medjool dates (pitted and soaked in hot water for 10 minutes)
- 4 tbsp tahini
- 1/2 tsp vanilla extract
- A pinch of sea salt
Vegan Chocolate Ganache
- 2 cans (400ml each) full-fat coconut cream (chilled, solid cream only)
- 150g high-quality dark chocolate (dairy-free)
- 1 tsp vanilla extract
- Optional garnish: Fresh organic raspberries or mixed berries
Instructions
- Prepare the Brownie Crust: Drain the soaked dates. In a food processor or high-speed blender, pulse the nuts until finely ground. Add the drained dates, cacao powder, and coconut oil (or water). Blend until the mixture forms a slightly sticky dough. Pro tip: Taste the dough—if you prefer a darker chocolate flavor, add another tablespoon of cacao powder.
- Form the Base: Line the removable bottom of a tart pan with parchment paper. Transfer the dough into the pan, using your hands to press it firmly and evenly across the bottom and up the sides. Place the crust in the freezer to set while you prepare the next layer.
- Make the Date Caramel: Drain your second batch of soaked dates. Place them in a clean food processor along with the tahini, vanilla extract, and a pinch of sea salt. Blend until completely smooth, scraping down the sides of the bowl as needed to ensure a silky texture.
- Add the Caramel Layer: Remove the tart crust from the freezer. Spread the date caramel evenly over the bottom of the crust. Return the tart to the freezer while you prepare the ganache.
- Melt the Chocolate: Melt the dark chocolate using a double boiler over medium heat, stirring gently. Alternatively, microwave it in a heat-safe bowl in 20-30 second intervals, stirring in between, until fully melted.
- Blend the Ganache: Open the cans of coconut cream and scoop only the thick, solid cream at the top into a clean blender (discard or save the clear liquid for smoothies). Begin blending the coconut cream, slowly pouring in the melted dark chocolate a little at a time until completely smooth and combined. Add the vanilla extract and blend briefly to incorporate. Note: If your kitchen is cold or your coconut cream is very chilled, gently warm the coconut cream before blending so the melted chocolate doesn’t seize when it hits the cold cream.
- Assemble and Set: Pour the luscious chocolate ganache over the caramel layer in your tart shell. Place the tart in the refrigerator for 2 to 4 hours, or until the ganache is fully set.
- Garnish and Serve: Remove the tart from the fridge 5 to 10 minutes before serving to take the chill off the crust. Top generously with fresh raspberries. Keep any leftovers stored in the refrigerator to prevent the ganache from melting.
Notes
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Coconut Cream Prep: For the best results, chill your cans of coconut cream in the refrigerator overnight. This forces the heavy cream to separate and solidify at the top, making it easy to scoop out while leaving the watery liquid at the bottom.
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Storage: Because this is a raw, no-bake dessert made with coconut cream and oil, it must be kept chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 1 month. If frozen, let it thaw in the fridge for a few hours before serving.
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Tahini Substitutions: If you don’t like the slightly earthy, bitter edge of tahini, you can substitute it with equal amounts of smooth almond butter, cashew butter, or sunflower seed butter.
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Nut Variations: The crust works perfectly with either pecans or almonds. Pecans will yield a slightly softer, more buttery crust, while almonds provide a firmer crunch. Walnuts are also a great option but may add a slightly more bitter flavor profile.
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Equipment Tip: A tart pan with a removable bottom (fluted or plain) is highly recommended for easy slicing and beautiful presentation. If you don’t have one, line a springform cake pan with parchment paper so you can easily lift the tart out.
- Prep Time: 15 min
- Chill Time: 2 to 4 hours
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the tart) | Estimated values based on standard ingredients
- Calories: ~465 kcal
- Sugar: 34g (Naturally occurring from dates)
- Sodium: 45mg
- Fat: 32g
- Saturated Fat: 14g
- Fiber: 7g
- Protein: 5g
This recipe has a special place in my heart as it was the recipe I made for my birthday. It combines all my favorite dessert elements into one perfect, vegan-friendly slice. In fact, it was such a hit that I’m planning to make it again for my husband’s birthday later this year!
Yes! If you have a nut allergy, you can substitute the pecans or almonds in the crust with sunflower seeds or pumpkin seeds. The flavor will be slightly earthier, but the texture will still be wonderfully crumbly and delicious.
Absolutely. If your dates have lost their moisture, just soak them in boiling water for 15-20 minutes, then drain them thoroughly before using. This will soften them right up for the crust and caramel.
While the ganache uses a base of coconut cream, the flavor of the high-quality dark chocolate is the true star here. The coconut flavor is very subtle and acts mostly to give the ganache its rich, melt-in-your-mouth texture.
This is the perfect make-ahead dessert! Because it needs 2-4 hours to set in the fridge, I highly recommend making it the day before your event. Just hold off on adding the fresh raspberries until right before you serve it so they stay plump and fresh.
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