No-Bake Vegan Chocolate Tart

I have enjoyed long spells of eating only raw, vegan food–and as vibrant and energetic as I felt, I also felt like I was spending seriously long amounts of time making raw food seem like cooked food. Desserts especially were a challenge, what with all of the dehydrating of things and young coconut meat-getting, they sometimes took days to prepare.

I wanted to post a vegan chocolate cake recipe today, and thought, given the head-swirling heat we’re having in the northeast, that a no-bake version would be fitting. The question was: Could I find one that people would actually have the time to make? I did. Yay! Matthew Kenney to the rescue, once again. Here’s his recipe for a no-bake, vegan Chocolate Hazelnut Tart from Everyday Raw (Gibbs Smith, 2008) that is richer and more delicious than many conventional chocolate desserts I have tasted. And, it doesn’t require special equipment, unobtainable ingredients, or several days to make.

Crust
2 cups organic chocolate cookie crumbs (see recipe below for how to make raw ones, or use store bought conventional ones)
1/4 cup coconut oil

Filling
1 1/2 cups cashews, soaked in water from one to three hours, then drained
1/2 cup + 2 tablespoons water
1/2 cup + 2 tablespoons agave syrup
1/2 cup coconut oil
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup + 2 tablespoons cocoa powder
3/4 teaspoon hazelnut extract

Make the Crust
1. Mix coconut oil into cookie crumbs until crumbs hold together. Press in a very thin layer in tart pan and chill in freezer before filling.

Make the Filling
1. Blend all ingredients in a Vita-Mix or food processor until very smooth. Fill cookie crumb crust and chill in freezer overnight. Remove tart from pan and serve. Store leftovers in freezer.

For Raw Vegan Cookie Crumbs
To keep this recipe raw, you’ll need to make these raw cookie crumbs which require the use of a dehydrator. Otherwise, just use store bought organic cookies to crumb.

2 cups cocoa powder
2 cups oat flour
3/4 teaspoon salt
1/2 cup maple syrup
1/2 cup agave syrup
1 1/2 tablespoons coconut oil, melted
3/4 teaspoon vanilla extract

1. In a large bowl mix the dry ingredients thoroughly. Add remaining ingredients to dry ingredients. Mix well with hands.

2. Crumble into small pieces (no bigger that 1/2 inch) onto dehydrator screens. Dehydrate for three days.

3. After dehydrating, process in food processor until small crumb consistency is reached.

4. Sift crumbs from flour, use flour for another recipe.

Read more: All recipes, Desserts, Food, chocolate cake, raw, tart, vegan

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Massimo N.

9:16AM PST on Jan 17, 2012

Coconut oil is almost 90% saturated fatty acids. True, about half (somewhat less) of that is short and medium chain acids, but it still contains a lot of atherogenic fats.

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Michele W.

4:23AM PST on Dec 22, 2011

Thank you

June M.

9:30AM PST on Nov 21, 2011

But you need a dehydrator-not so simple!!!

Grainne O.

7:24PM PST on Nov 19, 2011

Agave syrup and the like are hard to find in urban France too!! The French are traditional folk. I miss vegan cream cheese (they consider that blasphemy here!)

Past Member .

6:02AM PST on Nov 19, 2011

thanks

NO FW NEWS AM R.

1:14AM PST on Nov 19, 2011

I will try this! Sounds Yummy!
Thank you!

Rena B.

3:35AM PDT on Sep 3, 2011

Looks wonderful, but here in rural France coconut oil, agave syrup and coconut oil are unobtainable - trying to work out alternatives with local products. Love easy non cook food

Jennifer C.

1:04AM PDT on Aug 25, 2011

Yummy! Thanks for this great recipe.

7:15AM PDT on Jul 13, 2011

Kamryn M.

8:11AM PDT on Jun 8, 2011

thanks.