No Bake Chocolate Silk Tart | Vegan and Paleo
Make This for Mother’s Day! Whether it’s a gift to yourself or the special Mom you will be celebrating with, this No Bake Chocolate Silk Tart is BOMB!
This recipe was created in two phases. The crust came to me several years ago when I was creating my first iteration of a chocolate silk tart for a friend who had recently gone vegan. We had found the Hail Merry Tarts and I wanted a crust that resembled those. Plus I loved the fact that you don’t have to bake it.
The filling and the brilliant praline-like topping were created based on a recipe on Epicurious for an Oatmeal crusted tart. Since I rarely eat grains, I decided combining the two would definitely be a win since the unbaked vegan and grain free crust would perfectly compliment the deep chocolate (thanks to a blend of two forms of chocolate and coffee) filling. If you have a little flaky sea salt, the crunch and extra salt pushes it right over the top.
No Bake Chocolate Silk Tart
2 cups Almond Flour
1 1/2 tbsp coconut sugar
1/4 cup coconut oil
2 tbsp cocoa powder
1/4 tsp sea salt
3/4 cup strong coffee (decaf or regular)
6 tbsp hot water
1 1/2 cups cocoa powder (not dutch processed)
10 ounces vegan dark chocolate chips ( I used Target’s Simply Balanced Chunks), melted
1 cup maple syrup
1 cup plus 2 tsps (for topping) coconut oil, melted and slightly cooled
1/2 tsp sea salt
4 tbsp sliced almonds
2 tbsp coconut sugar
1/4 tsp sea salt
Flaky Sea Salt (such as Maldon) for sprinkling, optional
Prepare Crust: In a large food processor, process all the crust ingredients until they hold together when pressed. Using slightly wet hands, press the crust into an 11" tart pan with removable sides. It is going to seem like there isn’t enough dough, but trust me, if you patiently work from the sides to the middle, you will have enough to make about 1/8” thick shell all the way around. Chill for 30 minutes while preparing filling
Prepare Filling while crust is chilling.
Combine coffee and hot water in the bowl of a food processor then add cocoa powder.
Let sit for 5 minutes then add melted chocolate, maple syrup, 1 cup coconut oil and 3/4 tsp sea salt. Process until very smooth and thick.
Scrape the filling into the crust and tap tart on counter to remove any air bubbles.
Make the Topping: In a heavy medium skillet, add the almonds and cook until slightly brown. Add 1 tbsp coconut sugar and stir to coat almonds. Remove from heat and add remaining sugar and salt. Toss well to coat almonds again then turn out onto a plate and let cool. Break the salty sweet mixture into small pieces and sprinkle on tart once the topping has completely cooled.
Sprinkle with flaky sea salt if desired.
Use a hot, dry knife to cut while cold then let it sit at room temperature for 15-20 minutes before serving.
Make Ahead: This tart can be fully made 2 days ahead. Cover and keep chilled.