No-Bake Chocolate Almond Tart with Whipped Coconut Cream

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 developed and reviewed.

A rich, no-bake chocolate tart featuring toasted almonds and topped with a light coconut whipped cream, perfect for cooling off on warm days. This recipe (vegan, gluten free), ready in about 15 minutes, layers almond flour, medjool dates, pitted, unsweetened cocoa powder 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 280 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: 15 min Serves 8 Desserts cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Line an 8-inch tart pan with parchment paper. Place 1 1/2 cups almond flour, 10 pitted medjool dates, 1/2 cup unsweetened cocoa powder, 2 tbsp maple syrup, and 1/4 tsp sea salt into a food processor. Pulse until mixture sticks together and forms a crumbly dough.
  2. Step 2: Press the dough evenly into the bottom and up the sides of the tart pan using your fingers or the back of a spoon. Refrigerate for 30 minutes to set.
  3. Step 3: Open 1 can (13.5 oz) chilled full-fat coconut milk, scoop out the solid cream into a chilled bowl, leaving the liquid behind. Whip the coconut cream with 2 tbsp powdered sugar and 1 tsp vanilla extract using an electric mixer on high speed for about 3-4 minutes until fluffy and smooth.
  4. Step 4: Spread the whipped coconut cream evenly over the chilled crust, then sprinkle 1/3 cup toasted sliced almonds on top.
  5. Step 5: Refrigerate the tart for at least 1 hour before serving to allow flavors to meld and filling to firm up.

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