I am not really a lover of “raw” desserts as I find they are generally very reliant on using ground nuts in their bases and fillings making them fairly heavy (nutrient dense) when offering a dessert at the end of a meal.

Having said that however I was quite taken when I was asked by a dear reader (that is you Peter!), if I could convert this recipe for the Thermomix.  Firstly it only had nuts in the base, and secondly I had all the ingredients on hand to give it a go.  And I am so glad I did.

When using nuts or seeds I usually like to roast them first to extract more flavour which is what I did with this recipe (which then no longer renders this recipe “raw” so I haven’t used that in the title).

NB:  To toast nuts/seeds place a little more than you need for a recipe onto a baking tray (they will weigh a little less after baking), and put into a preheated 180 degree fan forced oven for 5 minutes for seeds, and 8 minutes for nuts, turn nuts/seeds around and continue at 2 minute intervals until toasted to the level you want (sometimes I toast more, other times I toast less depending on how I am going to use them).  Allow to cool before using.

I have tested this recipe using toasted almonds instead of toasted sunflower seeds and both options are fabulous.

This is a very rich tart, so I found that by using a rectangular loose bottomed tart tin (base measurement 34cm x 11.5cm) I could easily cut it into thin slices making it easier to portion and serve.  I also tested the mix in a round 26cm loose bottomed tart tin and although there wasn’t enough base mix to extend up the sides, I also liked the lovely thin wedges that could be cut from it.  So use what you feel most comfortable using as either will be fine.

It is important with the base that you press onto the mixture well so that it sets thin and solid … I used my hand to first press the mixture into the tin, then used the back of a spoon to compress down onto the mix. Once set in the fridge or freezer this will give you a good base to pour your filling in.

The weight for the dates is the “pitted weight” meaning the pits have been removed before weighing directly into the ™ bowl … this is important as you want the full quota of dates to ensure a lovely crust and filling.  I also used organic Medjool dates which were quite moist so didn’t see the need to soak them first … if you are unsure don’t soak them, use them as they are and if you find the base mix doesn’t press together in your fingers when you have finished making it, then add a little filtered water (say 20g) and remix as you don’t want the mixture to be too “wet”.

The original recipe Peter saw appeared on a European website, but on further investigation he found that it had been duplicated almost word for word from Leelalicious (see here ) which is a website I already follow and is definitely worth checking out, so that is the recipe I ended up adapting and converting.

Thank you so much Peter for alerting me to this recipe … I just love the tart, and everyone I have offered a taste of it to feels exactly the same way!  It’s a total winner!  xo

No Bake Chocolate Tart (vegan, gluten free, nut free, refined sugar free, Paleo friendly)

 

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Prep time

10 mins

Total time

10 mins

 

Author: Gina @ The Passionate Pantry

Serves: 8 to 10 slices

Ingredients

INGREDIENTS FOR CRUST

• 130g roasted almonds or sunflower seeds
  
  
• 130g Medjool dates, pitted weigh
• 40g dark chocolate, chopped into pea size pieces
• 10g coconut oil
• 1 tablespoon Dutch cocoa powder
• 1 tsp vanilla bean paste
• 1 tsp sea salt flakes, or ½ tsp fine sea salt
  
  

INGREDIENTS FOR FILLING

• 1 x 270g tin coconut cream (I use Ayam brand)
• 100g dark chocolate, chopped into pea size pieces
• 50g coconut oil
• 1 tsp sea salt flakes, or ½ tsp fine sea salt
  
  
• 130g Medjool dates, pitted weight
• 1 tsp vanilla bean paste, or 2 tsp vanilla extract
  
  

TOPPING

• Fresh or freeze dried raspberries and blueberries
• Roasted almonds, lightly chopped, or whole roasted sunflower / pepitas seeds

Instructions

METHOD FOR CRUST

1. Place nuts/seeds into TM bowl and mill 3 seconds / speed 7
2. Add the rest of the ingredients and blend 7 seconds / speed 7
3. Scrape around bowl and repeat blending 7 seconds / speed 7 ... the mix should be quite dense by now and will stick together when pressed with your fingers
4. If the mix doesn't easily hold together when pressed, add 1 tbls filtered water and blend again for 7 seconds / reverse / speed 5
5. Press mixture firmly into the base and sides of selected tart tin (no need to grease first) and allow to firm up in the fridge for at least two hours, or if you are in a hurry put into the freezer for 15 minutes
6. Once set make the filling
   
   

METHOD FOR FILLING

1. Place coconut cream, chocolate, coconut oil and salt into TM bowl and heat 2 minutes / 50 / speed 3
2. Scrape around bowl
3. Add Medjool dates and vanilla and blend 10 seconds / speed 10, scrape around bowl and repeat 10 seconds / speed 10 two more times (so a total of 30 seconds)
4. Scrape around bowl
5. The mixture should be smooth by now, but to ensure it is completely silky I like to strain it through a mesh strainer to catch any "bits" still remaining, although this is optional
6. Pour filling into the pie crust ensuring the filling goes right to the edges of the crust (I use the back of a spoon to help with this)
7. Refrigerate for at least two hours until set
   
   

TOPPING

1. Decorate top of tart as desired

Notes

To toast nuts/seeds place a little more than you need for a recipe onto a baking tray (they will weigh a little less after baking), and put into a preheated 180 degree fan forced oven for 5 minutes for seeds, and 8 minutes for nuts, turn nuts/seeds around and continue at 2 minute intervals until toasted to the level you want (sometimes I toast more, other times I toast less depending on how I am going to use them). Allow to cool before using.

I have tested this recipe using toasted almonds instead of toasted sunflower seeds and both options are fabulous.

This is a very rich tart, so I found that by using a rectangular loose bottomed tart tin (base measurement 34cm x 11.5cm) I could easily cut it into thin slices making it easier to portion and serve.

I also tested the mix in a round 26cm loose bottomed tart tin and although there wasn't enough base mix to extend up the sides, I also liked the lovely thin wedges that could be cut from it. So use what you feel most comfortable using as either will be fine.

It is important with the base that you press onto the mixture well so that it sets thin and solid ... I used my hand to first press the mixture into the tin, then used the back of a spoon to compress down onto the mix. Once set this will give you a good base to pour your filling in.

The weight for the dates is the "pitted weight" meaning the pits have been removed before weighing directly into the ™ bowl ... this is important as you want the full quota of dates to ensure a lovely crust and filling. I also used organic Medjool dates which were quite moist so didn't see the need to soak them first ... if you are unsure don't soak them, use them as they are and if you find the base mix doesn't press together in your fingers when you have finished making it, then add a little filtered water (say 20g) and remix as you don't want the mixture to be too "wet".

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