A rich and decadent chocolate tart with a raw nutty base and a simple 3-ingredient chocolate mousse filling – with no cashews or tofu in sight. Dark melted chocolate makes for a decadent and simple filling decorated with mini chocolate Easter Eggs and raspberries – an impressive and delicious vegan, gluten-free and easy dessert.
Happy Easter, everyone. I hope it is filled with as much chocolate as you could wish for. Whether that is chocolate for breakfast, lunch and dinner, or it’s making something rich and decadent for dessert – make it your own. And this Easter Egg Dark Chocolate Tart is perfect for Easter Day dessert for all the family and for enjoying all year round. It’s a real show-stopper recipe but is secretly very easy with only a few key ingredients.
The base of this raw tart is almonds, cacao powder, salt and melted coconut oil – if you don’t have these feel free to try out another nut and ordinary cocoa powder, too. Blitz it all together until sticky and press down into your tart cases, I made two slightly smaller ones, but it makes 1 standard 9-inch tart.
The filling is equally as easy and oh-so-addictive. Melted chocolate is blended with jammy dates and some plant-based milk. That’s it! I was pleasantly surprised by how smooth, creamy and delicious this texture is – with no cashews, tofu or coconut milk in sight. Allow the tart to set and then decorate to your heart’s content – more chocolate is the obvious choice. I used mini chocolate eggs, but ordinary chocolate will work just as well.
I pretty much enjoyed a whole tart to myself over a few days when I first made this as it is not too sweet or sickly and really satisfies my need for chocolate in the evenings. That said, feel free to share this Easter Egg Dark Chocolate Tart with friends and family.
It is naturally gluten-free, vegan-friendly, dairy-free and a delicious naturally sweetened chocolate dessert or snack. With a rich crumbly crust and a smooth, creamy and luxurious chocolate mousse filling, this tart is great with a cup of tea or enjoyed as dessert with some ice cream, too!
Easter Egg Dark Chocolate Tart
A rich and decadent chocolate tart with a raw nutty base and a simple 3-ingredient chocolate mousse filling – with no cashews or tofu in sight. An impressive and delicious vegan, gluten-free and easy dessert.
- For the crust:
- 280g almonds
- 40g cacao powder
- A pinch of salt
- 60g coconut oil, melted
- For the filling:
- 180g dark or milk chocolate
- 240ml plant-based milk
- 200g pitted dates
- To decorate: smashed chocolate eggs, 20g melted chocolate, freeze-dried raspberries
1. Add the almonds to a blender and whizz until they form a firm meal. Pulse in the cacao and salt before adding in the coconut oil. Blend or stir until the mixture holds together when pressed between your fingers.
2. Line the bottom and sides of a 9inch round tin with the crust and press firmly (or smaller tarts). Save some crust for the topping (about 1 handful).
3. Melt the 180g chocolate and allow to cool slightly.
4. To make the filling, if your dates aren’t soft, soak them in boiling water for 10 minutes and drain thoroughly. Blend with the milk until smooth.
5. Add the melted chocolate to the blender with the milk and date mixture and blend until combined. Pour into the crust and smooth over the top. Allow to set in the fridge for 2 hours, or until firm.
6. Decorate with the 20g melted chocolate, the leftover crust mixture, some smashed chocolate Easter egg pieces and freeze-dried raspberries. Store in the fridge for up to 5 days.
If you try these Easter Egg Dark Chocolate Tart, please let me know in the comments below and tag me in your creations. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With raw chocolate Easter egg tart love x