No-Bake-Chocolate-Dates-Tart
If you're chocolate fans, you're going to LOVE this tart – it's creamy, chocolatey, caramel-y, and, attention attention, comes without refined sugar. Yes, you don't experience that very often on our blog, after all, we're not called Zucker&Jagdwurst for nothing. Instead, dates are having their big moment today.
Dates are real all-rounders among dried fruits: soft, caramel-sweet, and super versatile. Did you know there are over a thousand date varieties worldwide? The queen among them is the Medjool date. It's larger, softer, sweeter than other dates, and therefore ideal for creamy fillings.
Because we've dedicated this recipe to dates, Vivani's dark chocolate sweetened with dates fits perfectly. It's sweetened exclusively with dates – so completely without refined sugar – and has 60% cocoa content. The finely ground dates give the chocolate a pleasant sweetness and a slightly caramel-like aroma that harmonizes beautifully with our tart.
Back to the recipe: Our no-bake tart comes completely without an oven. Instead, the refrigerator does the work while you can already look forward to the first bite. On top, there are caramelized pears that give the tart a really cozy fall note.
I don't have the right tart pan, just a standard 10-inch springform – what do I do?
No tart pan on hand? No problem! Instead of the rectangular 14 x 4.25 inch tart pan, just use the standard springform (10 inches). Important: The springform is larger, so simply make approx. 50% more dough and filling, otherwise it'll be too flat. The rest is as in the recipe.
I don't have the right cookies for the base at home – what do I do?
No problem! Just use gluten-free cookies or a less sweet variety. The only important thing is that they're crunchy and easy to crumble.
I can't find Medjool dates – does the recipe still work?
Yes! Other soft dates work just as well. If they're a bit drier, just soak them longer in hot water.
I want to prepare the tart ahead – how long does it keep?
In the fridge, it stays fresh for 3–4 days if you cover it well.
Is it better to serve the tart fresh or should you prepare it ahead?
Both work! Prepared the day before, the filling becomes even firmer – perfect if you're expecting guests.
I'd rather make small portions – does that work too?
Absolutely! Layer the base as crumbs in small glasses and add the cream on top. Looks pretty and is super practical for guests.
I'm afraid the tart will break when cutting – what do I do?
Use a sharp knife, hold it briefly under hot water, and dry it off. That way it glides effortlessly through the chocolate.
No-Bake-Chocolate-Dates-Tart
Ingredients
For the Base:
- 300 g (10.5 oz / 2.5 cups) walnuts (or nuts of choice)
- 50 g (1.75 oz / 0.5 cup) oats
- 300 g (10.5 oz) Medjool dates (pitted)
- 60 g (2 oz / 0.25 cup) coconut oil
For the Chocolate Cream:
- 160 g (5.5 oz) dark chocolate sweetened with dates (e.g., from Vivani)
- 270 ml (1.25 cups) coconut milk
- 30 g (1 oz / 2 tbsp) date syrup
- 4 g (0.13 oz / 1 tsp) agar-agar powder
For the Caramelized Pears:
- 2 pears
- 2 tsp plant-based butter
- 2 tbsp date syrup
- 0.5 tsp cinnamon
- 1 tbsp lemon juice
For the Dots:
- 10 g (0.33 oz) vegan white chocolate
- 5 g (0.25 oz / 1 tsp) cashew butter
- 0.5 tsp date syrup
- 30 g (1 oz / 2 tbsp) vegan cream cheese
For Serving:
- Brazil nuts
Instructions
Finely grind two-thirds of the nuts and oats. Finely chop the remaining third of the nuts as well as the dates and combine everything in a bowl. Melt coconut oil in a small pot and add to the oat-nut-date mixture. Mix well until everything is evenly moist. Transfer the mixture to a tart pan and press down with a glass on the bottom and sides to create an even edge of about 0.5–0.66 inches. Place in the refrigerator for 30 minutes.
For the filling, melt chopped chocolate with half of the coconut milk and the date syrup in a pot over medium to low heat. Once the chocolate is completely melted, remove the pot from the heat. Stir in agar-agar and the remaining coconut milk. Pour the chocolate filling onto the cooled tart base. Place in the refrigerator for at least 1 hour or overnight until the filling is firm.
For the caramelized pears, quarter the fruits, peel and core as desired. Halve or third each quarter again so that approx. 0.66-inch thick wedges form. Heat a large pan with sides over medium heat and melt plant-based butter in it. Place the pears in a single layer in the pan without overlapping. Put the lid on and cook for approx. 2 minutes until they're lightly browned. Reduce heat if needed. Remove lid, add date syrup and cinnamon, and carefully flip or toss the pears so they caramelize on the other side. Cook uncovered for another 1–2 minutes until the pears are tender and get golden edges. Finally, deglaze with lemon juice, stir briefly, and remove from heat. Let the pears cool and distribute evenly over the tart.
Melt vegan white chocolate. Stir in nut butter and date syrup and let cool briefly. Then fold in the vegan cream cheese until a creamy mixture forms. Fill into a piping bag and distribute small dots on the tart and pears. Finally, garnish with pecan nuts.
