NO BAKE CHOCOLATE TART ‣‣ vegan & gluten-free

NO BAKE CHOCOLATE TART ‣‣ vegan & gluten-free

(upbeat music) – Hi, friends, welcome to my channel. If you’re new here, my name is Alyssa. Today, we are making a really special holiday-inspired dessert. We are making a vegan chocolate tart, which is no-bake, it’s raw, it’s creamy, it’s
chocolatey, it’s delicious, and you guys are gonna love it. I decided to share this recipe right now because I feel like it would be the perfect dessert for thanksgiving, especially if you have people that are on a plant-based
diet coming over. It doesn’t take very long to make. I mean, the soaking takes a little while and the freezing, but you
can totally make it ahead. It’s delicious, and my, I
served it to my whole family and they all loved it. So, if you’re interested in making it, I’ve put the recipe on
the blog, as always, so I’ve linked that right
down below this video. I think you guys are really,
really gonna like it. I’m excited about this one. As always, I also love
to just pause quickly, invite you to subscribe if you are not yet part of our community, if you enjoy videos like this, this is your jam and you
would love to subscribe. So, just tap that red button
right below this video. Otherwise, let’s go ahead and dive in. So, our first step is
to soak our raw cashews. We’re gonna add 1 1/2 cups
of raw cashews into a bowl. And then I just usually
top them with hot water and I let them sit in hot water for at least an hour for this recipe. Sometimes you can get away with shorter, but this recipe, at least an hour. While those are soaking,
we can make our crust. We’re gonna start by adding pecans, as well as raw cacao powder and some medjool dates, as well as a tablespoon of coconut oil into our food processor. Pop on the lid and you’re
just gonna blend this up until it forms a sticky dough. The dough is gonna look kind of like this, like it does for an energy ball. And you can just remove the bowl from the food processor base, and we’re gonna dump that
into a greased tart pan. I will link this one down
in the description box so that you can get a similar one, ’cause the base removes, which is great. So, you’re gonna use your hands to just press this crust into the pan and just kind of smush it into the sides and push it around as evenly as you can. And then, once you have it smooth, you can set that aside, and we will move on to our filling. So, we’re gonna start by
melting some chocolate chips. We’re gonna add chocolate chips, as well as coconut oil into either a bowl like
this or whatever you want. And you can just pop this in the microwave until they are melted. Once it comes out of the microwave, this is what it looks like, but you guys already know what
melted chocolate looks like. So, for the rest of our filling, we’re gonna add our soaked cashews, which we drained and rinsed,
into the blender base. Also the melted chocolate, as well as some raw cacao powder, some maple syrup for sweetness, vanilla extract for
flavor, and some sea salt. Pop on the lid to your blender, and we can blend this up
until it is smooth and creamy. You are gonna need to have a
high-powered blender for this because it is a fairly thick batter and it really helps to have
a high-powered blender. So, the consistency that we’re looking for is something like a thick pudding. I’ll show you, I’m gonna
scoop it out with a spoon. But it’s thick, it’s mousse-like, and it’s quite decadent but delicious. Once you have that consistency, we’re just gonna take a spatula and scoop out the filling into the crust. and just kind of get as much
you can out of the bowl; sometimes it’s hard. And then use your spatula to spread it out evenly
into your crust base and just get a smooth and
even layer on the top. And then the final step,
which is totally optional, but I think makes it look really pretty is to use some chopped up nuts, whether it’s hazelnuts,
pecans, whatever you want, along the outer edge. It just adds a little bit
of, I don’t know, fanciness. You could also use fresh
fruit, if you wanted. Once you have that kind of
decorated however you want, you can pop this in the freezer, and you’re gonna wanna freeze it for at least four hours, if
not overnight; that’s better. So, once it is completely frozen, let it come to room temperature
for about 10 minutes or so, and then we will slice
it into wedges or slices. This is what it looks like. It’s so beautiful. It holds together really nicely. It has the texture of a dark chocolate, kind of like a mousse-like tart, kind of a cheesecake, almost. It is so delicious. It’s not too sweet, which I love. And it’s just like the perfect kind of fancy but also
surprisingly easy dessert. And there you have it, my friends. I hope you enjoyed our recipe video today. Definitely let me know what
you think of this recipe. I don’t share a lot of raw treats, but this one is fabulous. And it honestly has a rich, decadent, amazing texture, but it’s also healthy, which I love. So, if you do wanna make it,
the recipe’s up on the blog; I’ve linked it right down
below this video for you. All you have to do is click that link. That will take you over to the blog and it will give you all of the photos, instructions, everything you need. Otherwise, give this video a
thumbs up if you enjoyed it. Don’t forget to hit that red
Subscribe button before you go. And I’ll see you guys
in the next video, bye. (upbeat music)

18 thoughts on “NO BAKE CHOCOLATE TART ‣‣ vegan & gluten-free”

  1. Hey! I'm back again. Yasss! I love tarts and cashew nuts too. 😋😋😋 Taste sweet and creamy chocolate tarts. Great recipe. See u soon.

  2. My husband LOVES cold desserts (and chocolate)! I may actually make this for his birthday which is coming up soon… Thank you for (yet another) simple and healthy recipe!

  3. omg yum!!! can’t wait to make this for my family over the holidays. I bet they won’t even be able to tell that it’s vegan

  4. Wow!! This tart looks amazing!! 💚 I'm gonna give it a try with Brazil nuts, because the cashew ones give me allergies 🤭

  5. This looks delicious! We love no bake desserts. I just made a no bake vegan pumpkin cheesecake and now I need this

  6. What food processor do you use or recommended? I have a KitchenAid and I absolutely cannot get it to work and it’s very frustrating. I’m looking for other options at this point because of it.

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