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Decadent and rich no bake vegan dark chocolate and orange tarts with a raw ultra chocolatey brownie crust.
This one is for the ultimate chocolate lovers! Dark chocolate tart with orange zest in a raw brownie crust. Yum!
The tart filling is made up of dark chocolate chips and coconut cream with orange zest. It’s so thick and creamy and has a luxurious texture.
The raw brownie crust is a mixture of dates, walnuts, almond flour and cocoa powder so not only is it much healthier than a regular brownie, it‘s packed with fiber and protein and other vitamins and minerals. Best part, it’s takes 5 minutes to make in the food processor!
How to Make Vegan No Bake Dark Chocolate & Orange Tarts with Brownie Crust:
You will need a standard muffin pan and muffin liners for this recipe. The muffin liners mold the tarts and the muffin pan keeps the tarts in the mold so they hold their shape.
Start by adding all of the raw brownie ingredients to a food processor and pulse until nuts are small and fine and everything is well mixed, about 1 minute or 2.
Scoop out about 4 tbsp of mixture. Squeeze it together in your hands so it sticks and form into a ball.
Flatten the ball and make sure everything is even. You want the bottom to be about 1/4- 1/2 an inch thick.
Gently place flattened mixture into cupcake liners in a cupcake pan and mold the brownie crust to the cupcake liner.
Add your coconut cream to a pan over high heat. Place your chocolate chips in a separate bowl and set aside.
Watch the coconut cream very closely. When it starts bubbling, immediately remove it and pour it over the chocolate chips in the bowl. Whisk very well until a smooth cream forms.
Add your orange zest and adjust to taste.
Spoon the tart mixture into the crust cavities, leaving a little room at the top. Refrigerate immediately. These will be ready to eat in about 1 hour. Leftover can be left in the fridge covered. Enjoy!
If you make this recipe, don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
Vegan No-Bake Dark Chocolate & Orange Tarts with Brownie Crust
Equipment
- food processor
- Standard Muffin Pan and Muffin Liners
Ingredients
For the raw brownie crust:
- 1/2 cup pitted dates about 12 deglet noor dates, NOT soaked
- 1.5 cups raw walnuts
- 1/2 cup cocoa powder or cocao
- 1/2 cup almond flour
- 1.5 tsp vanilla extract
- 3.5 tbsp pure maple syrup
- 1/4 tsp mineral salt plus an extra couple pinches to taste
For the tart filling:
- 1/2 cup vegan dark chocolate chips
- 1/2 cup canned coconut cream not the runny milk, use the thick cream
- 1/2 tbsp orange zest or to taste plus additional zest for topping
Instructions
- Add all of the raw brownie ingredients to a food processor and pulse until nuts are small and fine and everything is well mixed. I pulse for about 1 minute or 2.
- Scoop out about 4 tbsp of mixture. Squeeze it together so it sticks and form into a ball.
- Flatten the ball and make sure everything is even. You want the bottom to be about 1/4- 1/2 an inch thick.
- Gently place flattened mixture into cupcake liners in a cupcake pan and press down to ensure an even fit. Press down in the middle and on the sides.
- Once your crust is in the liners, start on your tart filling. You should have 6 or 7 tarts.
- Add your coconut cream to a pan over high heat. Place your chocolate chips in a separate bowl and set aside.
- Watch the coconut cream very closely. When it starts bubbling, immediately remove it and pour it over the chocolate chips in the bowl. Whisk very well until a smooth cream forms.
- Add your orange zest and adjust to taste.
- Spoon the tart mixture into the crust cavities, leaving a little room at the top.
- Refrigerate immediately. These will be ready to eat in about 1 hour. Leftover can be left in the fridge covered. Enjoy!
These brownie tarts are one of my favorite recipes I’ve made! The raw brownie crust alone is so delicious, paired with the creamy center- YUM!
Any suggestions as to something that could be subbed for the almond flour? Almond allergy here.
I’m so sorry for my late reply. You could probably use any other type of flour, just use less flour as almond flour is easily absorbed and has a high fat content. Coconut flour could possibly work? You could even try oat flour, but just use less of it. Hope this helps 🙂