No-Bake Chocolate Almond Tart with Toasted Coconut

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich and nutty no-bake tart featuring a smooth chocolate almond filling topped with toasted coconut flakes for added crunch. This Mediterranean-inspired recipe (gluten free), ready in about 25 minutes, layers almond meal, pitted Medjool dates, unsweetened shredded coconut into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 5 min Serves 8 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, combine 1 1/2 cups almond meal and 12 pitted Medjool dates. Pulse until a sticky crust forms that holds together when pressed.
  2. Step 2: Press the crust mixture evenly into a 9-inch tart pan with a removable bottom. Place in the freezer while preparing the filling.
  3. Step 3: In a microwave-safe bowl, melt 8 oz dark chocolate chips with 1/2 cup coconut cream in 30-second intervals, stirring after each, until smooth and glossy.
  4. Step 4: Stir 1/4 cup almond butter, 1 tsp pure vanilla extract, and 1/4 tsp sea salt into the melted chocolate mixture until fully combined and silky.
  5. Step 5: Pour the chocolate almond filling over the chilled crust, smoothing the top with a spatula. Return the tart to the freezer for 1 hour to set.
  6. Step 6: Meanwhile, spread 1/2 cup unsweetened shredded coconut on a baking sheet and toast under a broiler for 2-3 minutes, stirring halfway, until golden and fragrant.
  7. Step 7: Remove the tart from the freezer and sprinkle 1/4 cup toasted coconut flakes evenly over the top before slicing and serving.

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