A rich, decadent and no-bake chocolate cream tart that is perfect to make ahead for an impressive dessert. With a cacao and nut base and a creamy chocolate mousse-like filling, decorate this tart with extra chocolate for a delicious vegan, gluten-free and soya-free showstopper.

I love making no-bake cheesecakes especially chocolate ones. There is something so magical about the super silky smooth filling that melts in your mouth and the crunchy and slightly chewy cacao and nut base. Unlike a lot of vegan cheesecakes, this Easter Chocolate Cream Tart requires no cashew nuts or any tofu (which also makes a great cheesecake filling!). Instead, the magically filling is made from dates, plant-based milk and chocolate. It’s pretty impressive what these simple ingredients can create!

Easter Chocolate Cream Tart
Easter Chocolate Cream Tart

The base for this Easter Chocolate Cream Tart is a really special one but comes together in the blender in less than 5 minutes:

  • Cashew nuts and almonds: I like to use both nuts for different tastes and textures. But you could use other nuts like some walnuts or pecans and add in some seeds, too.
  • Cacao powder: or use cocoa powder, anything for the rich chocolate taste and texture, too.
  • Coconut oil: this binds together the base and keeps it firm, crisp and slightly chewy.
  • Salt: just a pinch really adds to the chocolatey flavour.

You’ll notice that there is no sweetener or dried fruit needed for the base and this means it is very rich but it works perfectly with the creamy filling. The base mix will be crumbly but will hold together when pressed between your fingers, if not, add a little more coconut oil. The key to a perfect base is patience! Pour the mix into the tin and spend time pressing it down evenly and working your way up the sides – make sure it’s even and compact.

Easter Chocolate Cream Tart
Easter Chocolate Cream Tart

The filling for this Easter Chocolate Cream Tart is even easier than the base and comes together in the blender:

  • Medjool dates: or pitted dried dates. Soak them first to soften them up and then drain them. This helps to make the magical filling.
  • Plant-based milk: you can use any carton of milk here, not tinned coconut milk. I like almond, oat or a nut one like hazelnut.
  • Melted chocolate: any dairy-free chocolate will do but I love dark chocolate for desserts. You can also use flavoured chocolate like hazelnut, salted or raspberry, too.
  • Salt: just a pinch to add to the flavours.

Add all the ingredients to a blender and process until smooth. If you use an upright blender, the mix will be airy and bubbly which will result in a few air bubbles. For fewer air bubbles, use a food processor instead – but either machine will work well! Once creamy, pour into the base and allow to set for a few hours – it is best to leave the Easter Chocolate Cream Tart overnight.

To serve the tart, make sure it reaches room temperature, which will mean being prepared and leaving the tart out of the fridge or freezer for about half an hour. This makes all the difference. 

Easter Chocolate Cream Tart
Easter Chocolate Cream Tart
Easter Chocolate Cream Tart
Easter Chocolate Cream Tart

How to decorate this Easter Chocolate Cream Tart? As it is Easter, I went all out with the chocolate decorations: melted chocolate, chunks of chocolate and chocolate covered fruits but I also added some dried fruits and nuts from Natures Heart which I love. You can add on some fresh berries and extra sprinkles, too.

There are only a few steps to this Easter Chocolate Cream Tart, and you have a showstopper dessert ready for Easter day, or for any special occasion. It is a great dessert to make for friends and family and pleases the chocolate lovers among us!

For swaps and troubleshoot problems, make sure to ready the bullet points above where I offer alternatives and read the instructions carefully – but it really is a simple and delicious no-bake dessert!

If you are looking for more no-bake treats, how about my:

Easter Chocolate Cream Tart (Vegan GF)

  • Servings: 12
  • Difficulty: easy
  • Print

A rich, decadent and no-bake chocolate cream tart that is perfect to make ahead for an impressive dessert. With a cacao and nut base and a creamy chocolate mousse-like filling, decorate this tart with extra chocolate for a delicious vegan, gluten-free and soya-free showstopper.


    Tart base:
  • 150g cashew nuts
  • 150g almonds
  • 40g cacao powder
  • 90g coconut oil, softened
  • A pinch of salt
  • Chocolate Cream Filling:
  • 90g Medjool dates (pitted weight)
  • 360ml plant-based milk
  • 170g dark chocolate
  • A pinch of salt
  • Topping:
  • 50g dried fruits and nuts, chopped
  • Chocolate, melted and chopped
  • Freeze dried raspberries


  1. Lightly grease and line a loose-bottomed tart tin (9-inch).
  2. Add the cashews, almonds, cacao powder and a pinch of salt to a blender and pulse to a crumbly mix. Now add in the coconut oil and blend to a sticky mix that holds together when pressed between your fingers.
  3. Pour into the tin, saving 40g for the topping and press down firmly up the sides, too, to make an even solid base (this is very important). Place in the fridge while you make the filling.
  4. Soak the dates in boiling water for 10 minutes to soften them. Melt the chocolate and allow to cool slightly.
  5. Drain the dates and add to a blender or food processor with the milk and process until smooth. Now pour in the melted chocolate and salt and blend until thick and creamy.
  6. Pour into the tart base and smooth over the top. Tap on the surface a few times to remove some air bubbles. Allow to set in the fridge or freezer overnight (at least 8 hours).
  7. Once set, carefully remove from the tin and allow to reach room temperature. Decorate with the dried fruit and nut and extra toppings as well as sprinkling over the extra base mix.
  8. Store in the fridge for up to 1 week or in the freezer for up to 1 month. If storing in the freezer, allow to reach fridge temperature before serving.
Easter Chocolate Cream Tart
Easter Chocolate Cream Tart

I cannot wait to hear what you think of this Easter Chocolate Cream Tart so please let me know in the comments below. I would also love to see your finished creations so be sure to tag me in them – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With chocolate cream tart love x

  1. This tart looks beautiful…and amazing that it is gluten free too!

  2. Hey my great friend Amy! Amazing yay 😁 know soya and tofu. I literally want to make your Easter 🐣 chocolate 🍫 vegan cheesecake. Looks divine and all of your Nourishing Amy business literally makes me smiles each day and to reach my dreams. Thank you ☺️ so much and for inspiration to start my own food lifestyle public page and my own blog as well.
    I be sure to tag you into my bakes using your amazing recipes on the gram. Lol 😂 I can cook independently without my parents help.
    Aww love the mini chocolate 🍫 s on top and what do you mean about the recipe points? Could be wrong/ just to read your recipes step by step. Your recipes are so easy to follow especially for a beginner cook like myself xxxx

  3. Saved to my WordPress saved collection and sorry I am late commenting on your blog xxxx

  4. helenscchin says:

    Yummy great. Do browse my post too. Thank you.

  5. […] Easter Chocolate Cream Tart […]

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  7. Found your blog while searching for gluten free recipes. Your food photos are so gorgeous. I’ve had wonderful time scrolling through your posts. Thank-you for so many lovely recipes.

    • Hi Rose thank you so much for this wonderful message and feedback – it’s made my day! I hope you try some recipes and let me know what you think ❤️⭐️

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