This no-bake chocolate tart is rich, decadent, filled with a silky-smooth chocolate ganache, and unbelievably simple to pull together. This impressive-looking tart is made with healthy ingredients, is dairy-free, gluten-free, and grain-free, and tastes like a dream, perfect for holiday parties, Christmas dessert tables, or any special occasion.

Top view of a no-bake chocolate tart garnished with cocoa nibs and hazelnuts on a black slate plate, with a pen, a white bowl of salt, and crumbs on a dark blue surface. Text at top: No-Bake Chocolate Tart.

No-Bake Chocolate Tart (My Story)

As a nutrition consultant and chef, I’m forever on a quest to create desserts that feel luxurious without taking hours of work or relying on ingredients that leave you sluggish afterward. And trust me, I’ve tested many chocolate desserts in my kitchen over the years, mostly because I can never resist a good excuse to play with cacao.

used to make this no-bake chocolate tart at a vegan restaurant in Seattle, and it was always a huge hit. It is velvety, smooth, soft, unbelievably rich, yet still vegan, raw, and made with healthy ingredients. And the first time I pulled the tart out of the fridge and sliced into that glossy top, I knew I had created a dessert that was perfect for chocolate lovers. The texture was dreamy, the flavor was deep and complex, and the whole thing took barely any effort. Honestly, this tart recipe is surprisingly easy to make, and after my first test batch, I said out loud, “This tart will be your new favorite dessert.”

It’s the kind of dessert that quietly steals the show, whether it’s for a Christmas party, a New Year’s Eve party, or a birthday dessert. And every time I make it, people assume I spent half the day fussing over it. You and I will know the truth: it’s incredibly easy and tastes like pure magic.

If you want to try other tarts, check out this lemon tart, white chocolate and cranberry tart, sea buckthorn berry tartlets, gingerbread chocolate ganache tart, white chocolate Christmas tart, cranberry curd tart, apple tart, or a more savory fig tart with goat cheese.

Why You’ll Love This Recipe

It’s a no-bake chocolate tart that feels fancy without the fuss.
The texture is velvety and silky, almost truffle-like.
It’s naturally dairy-free, gluten-free, grain-free, and vegan.
It’s perfect for holiday gatherings or when you need a dessert that’s impressive-looking but simple.
Made with healthy ingredients that still deliver a rich, decadent flavor.
It tastes like a dream, smooth, soft, and deeply chocolatey.
Perfect for special occasions or when you simply want something chocolatey and wonderful.

Four-panel image: Top left shows nuts ground in a food processor; top right shows a blended chocolate mixture in the processor; bottom left shows the mixture pressed into a tart pan; bottom right shows a finished chocolate tart topped with nuts.

Ingredients for No-Bake Chocolate Tart

Raw Cashews: These are the secrets to the filling’s silky body. When blended, cashews create a creamy texture that rivals any dairy-based ganache. They absorb chocolate flavors beautifully and help create that velvety, melt-on-your-tongue vibe.
Raw Cacao Phttps://amzn.to/4pmjwpuowder: I love using raw cacao because it offers a more complex, deeper chocolate flavor than standard cocoa. It keeps the tart rich without being overly sweet and gives that perfect, luxurious finish.
Maple Syrup: For sweetness, I prefer maple syrup because it blends smoothly into the filling, doesn’t crystallize, and adds a warm, caramel-like depth
Cacao Butter: This is my extra magic ingredient. Cacao butter takes the filling to a whole new level, firming into a smooth, velvety texture while deepening the chocolate aroma. It makes the ganache more luxurious, more decadent, and more impressive-looking. Honestly, it’s the secret behind that glossy, silky sheen that makes everyone think you spent hours on this tart.
Almonds & Hazelnuts: These create the nutty, crunchy base. Almonds add sturdiness, while hazelnuts bring that classic chocolate-hazelnut note, almost like a nod to the flavors in a certain famous chocolate spread. Together, they make the crust aromatic and satisfying.
Coconut Oil: This binds the crust and helps the filling set. When chilled, coconut oil firms up in the most perfect way, giving the tart structure while keeping everything velvety and soft.
Vanilla Extract: This gives the ganache filling a round, smooth flavor. It softens the edges of the cacao and ties everything together in one dreamy bite.

This website may contain affiliate links, which means I may earn a small commission at no extra cost to you if you purchase through these links. As an affiliate, I only recommend products or services I genuinely use and love. Check the affiliate disclosure here.

Did you know?

Cacao butter makes the tart richer, silkier, and more stable. It firms up beautifully when chilled, deepens the chocolate flavor, and gives the ganache that glossy, impressive-looking finish, like a high-end chocolate shop but incredibly easy to make at home.

A sliced chocolate tart topped with chopped nuts sits on a dark slate board. One slice is being served; two plates with slices are nearby, along with a gold fork. Blue fabric is in the background.

How to Make No-Bake Chocolate Tart

Soak the dates in hot water for 2 hours and keep the water.
Soak cashews in hot water for 2 hours.
Put almonds and hazelnuts into the food processor and pulse until a flour-like consistency. Add date and pulse it again. You might need to add a little bit of dates after to make it stick.
Press the mixture firmly into a tart pan, then pop it into the fridge.
Melt the cacao butter over low heat. If your coconut oil is hard, melt it together with cacao butter.
Pour the filling into your chilled crust and let it set in the fridge until firm and velvety. Slice, serve, and watch the dessert disappear in minutes.

Ingredient Substitutions

Cashews: You can use macadamias for an ultra-smooth filling.
Maple Syrup: Honey works if you’re not making it vegan.
Almonds/Hazelnuts: Pecans or walnuts make a softer, more caramel-like crust.
Coconut Oil: Ghee (not vegan) or cacao butter adds a firmer set.
Raw Cacao Powder: Standard cocoa works but gives a lighter flavor.

A close-up of a slice of chocolate cheesecake on a turquoise plate with a gold fork, showing a creamy texture and nutty crust, with more cheesecake blurred in the background.

Health Benefits

Cashews and almonds are naturally supportive of hormone balance thanks to their healthy fats, which help stabilize blood sugar, key for women’s energy and mood. Raw cacao is rich in minerals that support stress resilience and neurotransmitter production (hello, calmer mind). Maple syrup provides gentle sweetness without a harsh blood sugar spike. Coconut oil supports metabolism and satiety. Hazelnuts add fiber for digestive support. Together, these ingredients create a dessert that satisfies cravings while working with your body rather than against it.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Chef Angie’s Tips

Blend the filling until it becomes glossy. And add enough water for blending.
Use a tart pan with a removable bottom; it makes serving effortless.
Sprinkle flaky salt on top for a little sparkle and flavor pop.
If your kitchen is warm, freeze the tart for 15 minutes before slicing for clean, sharp edges.

Ways to Serve

Topped with fresh berries for a bright contrast
With a hazelnut latte or a pumpkin latte
With a spiced winter tea
With whipped cream for extra decadence
Decorated with roasted hazelnuts or cacao nibs for crunch
As the star dessert on a Christmas dessert table
Sliced thinly for a rich, impressive-looking tart at special occasions

A slice of rich chocolate tart topped with chopped nuts sits on a turquoise plate, with a gold fork holding a bite-sized piece in the foreground. The background shows more tart and scattered nuts on a dark blue surface.

Storage

Keep your tart covered in an airtight container in the fridge for up to five days. If you want to make it ahead for a busy holiday week, freeze it and thaw in the fridge for a few hours before serving.

Equipment

A chocolate tart with a smooth, glossy surface, topped with chopped hazelnuts, cocoa nibs, and a sprinkle of sea salt. Two slices are cut and slightly separated. A pie server and bowl of salt are nearby on a dark blue background.

FAQ

Can I make it ahead of time?

Absolutely! It’s actually better the next day.

Does it freeze well?

No.

Can I make it nut-free?

This recipe relies heavily on nuts for structure. Still, sunflower seed butter and pumpkin seeds can be used as experimental variations.

Will it melt at room temperature?

It stays firm for hours, but keep it chilled for the best texture.

A round chocolate tart topped with glossy ganache, chopped nuts, and a few whole hazelnuts sits on a dark slate plate. Serving utensils, scattered nuts, and a blue cloth are arranged around it on a dark blue surface.

If this no-bake chocolate tart stole your heart already, share the blog with a friend who loves chocolate desserts! Pin it to your recipe board, save it for the next holiday party, Christmas party, New Year’s Eve party, or birthday dessert. And if you make it, tag me so I can cheer you on. This tart deserves a moment of glory.

No-Bake Chocolate Tart

This no-bake chocolate tart is rich, decadent, filled with a silky-smooth chocolate ganache, and unbelievably simple to pull together.

No ratings yet

Print Recipe Pin Recipe

Prep Time 2 15

Colling 8

Total Time 10 15

Course Dessert

Cuisine Healthy

Servings

Calories 393 kcal

Equipment

Ingredients

Crust

6 Dates soaked in hot water for 2 hours
1 cup Slivered almonds
1 cup Hazelnuts
2 tbsp Raw cacao
pinch Salt
Date water if necessary

Tart filling

3 cups Cashews soaked in hot water for 2 hours
3/4 cup Maple syrup
2 tbsp vanilla extract
1/4 cup Cacao butter melted
3 tbsp Coconut oil melted
1 cup Raw cacao powder
1/4 tsp salt
Flakey salt for decoration

Instructions

Soak the dates in hot water for 2 hours and keep the water.
2. Soak cashews in hot water for 2 hours.
3. Put almonds and hazelnuts into the food processor and pulse until a flour-like consistency. Add dates and pulse it again. You might need to add a little bit of dates after to make it stick.
4. Press the mixture firmly into a tart pan, then pop it into the fridge.
5. Melt the cacao butter over low heat. If your coconut oil is hard, melt it together with cacao butter.
6. Pour the filling into your chilled crust and let it set in the fridge until firm and velvety.
7. Slice, serve, and watch the dessert disappear in minutes.

Nutrition

Calories: 393kcalCarbohydrates: 30gProtein: 9gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.002gSodium: 54mgPotassium: 418mgFiber: 3gSugar: 17gVitamin A: 2IUVitamin C: 1mgCalcium: 71mgIron: 3mg

Keyword No-Bake Chocolate Tart

Tried this recipe?Let us know how it was!

Love My Content? Buy Me a Coffee!

Creating these resources for you is my passion, and I love hearing how they’ve helped you on your health journey. If you appreciate my content and want to support my work, you can buy me a coffee to help fuel more tips, recipes, and inspiration. Every little bit means the world to me!

If you made this recipe, please leave a rating/comment. Your feedback helps us continue to bring you high-quality free recipes.

Don’t forget to sign in for my free recipe E-book, and follow me on Instagram to stay informed about all that is happening!

No-Bake Chocolate Tart

No-Bake Chocolate Tart (My Story)