No-Bake Chocolate Almond Tart with Whipped Coconut Cream
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 desserts (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.
Ingredients
- 1 1/2 cups almond flour
- 10 medjool dates, pitted
- 1/2 cup unsweetened cocoa powder
- 2 tbsp maple syrup
- 1/4 tsp sea salt
- 1 can (13.5 oz) full-fat coconut milk (chilled overnight)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1/3 cup toasted sliced almonds
Instructions
- 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.
- 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.
- 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.
- Step 4: Spread the whipped coconut cream evenly over the chilled crust, then sprinkle 1/3 cup toasted sliced almonds on top.
- Step 5: Refrigerate the tart for at least 1 hour before serving to allow flavors to meld and filling to firm up.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Chocolate Almond Tart with Whipped Coconut Cream take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Chocolate Almond Tart with Whipped Coconut Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Chocolate Almond Tart with Whipped Coconut Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Chocolate Almond Tart with Whipped Coconut Cream for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is No-Bake Chocolate Almond Tart with Whipped Coconut Cream vegan?
Yes — this recipe is tagged vegan, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
