Vegan Chocolate Truffle Tart

This no bake vegan chocolate truffle tart is SO rich and decadent, you’d never guess it’s made with 6 healthy ingredients!

Vegan Chocolate Truffle Tart

Happy Monday, friends! This Monday is extra special for my fam, because it’s my mama’s birthday! I love posting recipes inspired by my loved ones around their birthdays, and for my mom, I knew it had to be chocolate. My mom is amazing in so many ways, and I like to think I got my sweet tooth from her. Specifically, my love of all things chocolate.

Sandy is a chocoholic through and through, so for her birthday I wanted to go all out, which is why you’re currently staring at this ultra rich, decadent vegan chocolate truffle tart!

Vegan Chocolate Truffle Tart

For these cute little tarts (I used 4 inch mini tart pans), we’ll start with a super simple crust. Blend some oats, cocoa powder, and dates in the food processor until they form a thick dough. Mine came together in a giant ball that nearly sent my food processor flying off my island, but that’s a story for another day.

Divide the crust mixture in half, press into two mini tart pans, and set them in the fridge.

Vegan Chocolate Truffle Tart

The filling is just as easy as the crust! No complicated stove-top methods or baking required. All we need is some coconut milk, which we’ll warm up in the microwave. Next is adding chocolate chips to the warmed coconut milk and stirring it together. Finally just a bit of stevia – all this chocolatey richness needs some sweetness.

All the chocolate chips will melt and you’ll be left with a luscious, thick but still pourable filling. Take the crusts out of the fridge and pour half the filling into each tart.

Vegan Chocolate Truffle Tart

The vegan chocolate truffle tart will need to chill in the refrigerator to set – I left mine in for 2 hours. After that, they’ll be nice and firm! So firm that I didn’t even attempt to remove them from the pan – you probably could, but I was too fearful to tear them up for the pictures…blogger problems.

So, you can definitely attempt to take them out, but the crusts may crumble or break a bit. I’d recommend eating straight from the tart pan, since they’re the perfect portion size for 2 to share anyway.

Vegan Chocolate Truffle Tart

When you’re ready to serve, you can top your vegan chocolate truffle tart with whatever your little heart desires! I know that fruit + chocolate is such a classic combo, so some fresh strawberries or raspberries would probably be amazing. Or nuts for some crunch! I really wanted to get some coconut whipped cream, but I’m not going to lie, I was totally not feeling pulling out my hand mixer, so I went for even more chocolate and threw a few chips on top.

We can all agree that more is more when it comes to chocolate, right? So glad we had this talk.

Vegan Chocolate Truffle Tart

This vegan chocolate truffle tart will satisfy even the most intense chocolate cravings! Ultra smooth and creamy, it’s so rich and unapologetically chocolate. The texture after chilling is dense and fudgy, totally reminded me of the inside of a decadent chocolate truffle. If you’ve got a chocolate lover in your life, you need to try this!

Happy birthday, mama! You da best and I love you so, so much!

Vegan Chocolate Truffle Tart

If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Chocolate Truffle Tart

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 2 tarts, about 4 servings

Ingredients

  • Crust:
  • 1 c whole grain gluten free rolled oats, ground into flour
  • 2 tbsp cocoa powder
  • 6 large medjool dates
  • Filling:
  • 1/2 c coconut milk (NOT cream, and not lite milk)
  • 1/2 c vegan chocolate chips
  • 1 tbsp stevia
  • Optional: coconut whipped cream and/or fruit for topping

Instructions

  1. To make the crust, combine the oats, cocoa powder, and dates in a food processor and process until a thick ball of dough forms. Mine took about 5 minutes. If it seems too dry/crumbly and isn't sticking together, add a couple more dates and it should eventually come together into a big ball of dough!
  2. Press half the dough into each of the 4 inch tart pans, and place in the freezer while you make the filling.
  3. To make the filling, measure out 1/2 c coconut milk. The top of your can may be solidified with liquid underneath - measure out the solid part and discard the liquid.
  4. Place the coconut milk in the microwave for 30 seconds, stir, then repeat for another 30 seconds.
  5. Pour the chocolate chips into the heated coconut milk, add stevia, and let it sit for 15-20 seconds to stat melting. Then, stir the mixture until all the chocolate chips are melted completely.
  6. Pour half the filling into each of the crusts (about half a cup for each). You'll have some leftover, which I'd recommend eating straight up with a spoon.
  7. Place the filled tarts into the refrigerator for at least 2 hours to set.
  8. When you're ready to serve, top with coconut whipped cream and/or fresh fruit and enjoy!
http://beamingbanana.com/pies-and-tarts/vegan-chocolate-truffle-tart/

Vegan Chocolate Truffle Tart