Can I make this tart nut-free?

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.

My dates are really dry and hard. Can I still use them?

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.

Does this chocolate tart taste strongly of coconut?

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.

Can I make this ahead of time?

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.

No-Bake Raw Vegan Chocolate Ganache Tart with Date Caramel

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No-Bake Raw Vegan Chocolate Ganache Tart with Date Caramel

Recipe by Louise

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

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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

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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

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.
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.
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.
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.
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

Find it online: https://cakejournal.com/cakes/raw-vegan-chocolate-ganache-tart-with-raw-caramel-filling/