This delicious easy-to-make creamy chocolate tahini tart is no-bake, vegan, gluten-free and can easily be made nut-free too. What is special about this tart is the rich chocolate tahini filling combined with a date-sweetened tahini and cacao flavored crust.
Easy-to-make Vegan and Gluten-free Dessert
I was planning to make a granola tart, similar to this Strawberry chia pudding tart, but then I decided to make the crust more simple with just almonds and rolled oats. You can choose whatever nut you like for the crust, or even use pumpkin and/or sunflower seeds to make the crust nut-free.
For the crust and the filling I recommend a runny smooth light tahini which goes together well with the plant-based whipped cream. I recommend an oat-based whipping cream (I use one from Fazer Aito), but any delicious vegan whipped cream works, even whipped coconut cream.
For the whipped coconut cream you need to refrigerate a can of coconut milk overnight to make the creamy part solid. When you’re ready to whip the cream, just scoop out the creamy solid part. This part should be easily whippable.
A simple tart like this is always a favorite at the berry house, because it is so easy to make with different flavors and levels of sweetness. For a sweet experience I recommend vegan “milk” chocolate for the filling and if you’re craving a richer lush chocolate tahini layer, I recommend dark chocolate. 70 % dark chocolate is a favorite of mine, and that’s what I mostly use when baking.
Chocolate Tahini Tart Recipe
- 80 g almonds (you can use any nuts and/or seeds)
- 90 g gluten-free rolled oats
- 100 g, about 10 pitted small dates or a fewer large medjool dates (soaked beforehand in hot water for about 15 min to make them softer)
- 60 g runny light tahini
- 30 coconut oil (use a neutral flavored coconut oil if you don’t like coconut flavor)
- 1 tbsp raw cacao powder or dark cocoa powder
- 1/4 tsp salt
- 3/4 cup vegan cream for whipping such as oat cream which is whippable
- 100 g melted vegan chocolate (for a sweet tart I recommend vegan milk chocolate and for a semi sweet tart I recommend 70 % dark chocolate)
- 60 g runny light tahini
Blend all crust ingredients with an immersion blender, high-speed blender or food processor until you have a crumbly dough. If you want a richer nutty flavor, you can toast the nuts and/or seeds on a hot dry pan for about 2 minutes before blending.
Press the dough onto the bottom and the edges of about an 8 inch (20 cm in diameter) springform pan.
Whip the vegan cream until it’s fuffy. Add the melted chocolate and tahini and keep on whipping until everything is combined and smooth. Spread the fluffy cream on top of the crust.
Freeze the chocolate tahini tart for an hour so that it is easier to cut into pieces.
Store the tart well covered in the refrigerator for up to 4 days or in the freezer for up to 2 months.
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