Chocolate Coffee Truffle Tart (Vegan)
A rich and chocolatey no-bake Chocolate Coffee Truffle Tart loaded with coffee, hazelnuts, and naturally made plant-based and easily gluten-free. This tart is a showstopper for the festive season.
I love a showstopper dessert for the holidays, and everyone is sure to love this one. It’s rich and chocolatey, smooth and luxurious and is naturally sweetened. The tart uses lots of lovely ingredients like coconut cream, dark chocolate and cashew nuts and is flavoured with fresh coffee. I am using the Volcano Coffee Christmas special, which is Choco-truffle and has lovely notes of caramel, hazelnuts and chocolate. Make up the coffee fresh (I use an espresso machine or you can use a cafetière) and add this into the filling mix. We use some of the filling mix to shape into the truffles to go on top, too, making this a great dessert you can prepare ahead of time.
Why will I love this tart?
This tart is delicious:
- Rich and chocolatey
- Nutty and packed with coffee
- Smooth and creamy
- With a chocolatey cookie base
- Filled with a luxurious chocolate ganache
- Great to make ahead of time
- Naturally vegan, dairy-free and egg-free
- Easily gluten-free
- Made with whole food ingredients
- You can swap the base for an oat and nut crust
- Ready in a few steps
- With added gut-health ingredients
- Also contains plant points
- High in poly phenols using dark chocolate
- A source of healthy fats
- Requires no baking
- The filling is also used for the truffles
- Topped with whipped coconut cream
- Decorated with sprinkles for a festive flair
- Delicious all year round
- With fresh coffee for so much flavour
If you already love the sound of this tart, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the tart base:
- Chocolate sandwich cookies: like Oreo-style cookies. It’s important these are sandwich cookies as they are wetter because of the filling. If you want to use regular chocolate cookies, you may need to add more butter to hold it together.
- Hazelnuts: to add lots of nutty flavour.
- Vegan butter: to help bind the base. You can try swapping this for coconut oil.
As for the filling:
- Cashew nuts: make sure these are raw and then soak them in boiling water for 1 hour (or overnight in room temperature water).
- Coconut cream: this is the solid top part from a tin of chilled coconut cream or full-fat coconut milk.
- Dark chocolate: use your favourite dairy-free darker chocolate. I use the Raw Halo buttons which are made with only natural ingredients.
- Fresh coffee: I use the Volcano Coffee Choco-truffle flavour which is so delicious. Make up your coffee in your preferred way e.g. cafetière or an espresso machine.
- Coconut oil: this helps to set the tart to the perfect consistency.
- Maple syrup: to add sweetness. You can also use agave syrup.
- Cacao powder: to add a really rich chocolatey flavour.
- Vanilla extract: for flavour and sweetness.
- Salt: for flavour.
And to decorate:
- Whipped cream: use your favourite dairy-free whipping cream like coconut or a mix.
- Desiccated coconut: to roll the truffles in.
Is this gluten-free and nut-free?
This is easily gluten-free, as long as you use gluten-free cookies in the base. This is not nut-free and I recommend using a different tart filling like my Gingerbread Chocolate Ganache Tart.
How do I make this?
This tart is ready to go in a few steps:
- Blitz the cookies and hazelnuts: and stir in the melted butter.
- Press into a greased and lined tin: to make the base.
- Add in all of the tart filling ingredients to a blender: and process until really smooth.
- Pour most of the filling into the tart base: pouring some into a container.
- Chill in the fridge for 4 to 6 hours: or overnight.
- Scoop the container of filling mix into balls: and roll in the desiccated coconut.
- Remove the tart from the tin: and place on a serving plate.
- Top with whipped cream and the truffles: and anything else you like.
How long will it last?
Keep this tart in the fridge in a sealed container for 3-5 days (best served with fresh cream, if you can). You can freeze the tart without the cream for 1 month, wrapped well, and allow to defrost before decorating.
What other recipes can I try?
For more desserts this holiday time:
- Chocolate Gingerbread Ganache Tart
- Spiced Sticky Toffee Puddings
- Cinnamon Latte Tres Leches Cake
- Apple Cinnamon Fritter Cake
- Gingerbread Caramel Cake
Chocolate Coffee Truffle Tart (Vegan)
A rich and chocolatey no-bake Chocolate Coffee Truffle Tart loaded with coffee, hazelnuts, and naturally made plant-based and easily gluten-free. This tart is a showstopper for the festive season.
Ingredients
For the Base:
- 240g Oreo-style sandwich cookies
- 60g hazelnuts, skin off
- 75g vegan butter melted
For the Tart:
- 180g raw cashews, soaked in boiling water for 1 hour
- 250g coconut cream*
- 180g dark chocolate, chopped small
- 60ml freshly brewed Volcano Choco-Truffle Coffee
- 60ml coconut oil, melted and cooled
- 45ml maple syrup
- 25g cacao powder
- ½ tsp vanilla extract
- A pinch of salt
- 20g desiccated coconut, for the truffles
To Serve:
- 200ml dairy-free whipping cream, chilled
- Cacao powder, to dust
- Chopped hazelnuts
- Gold sprinkles
Instructions
- Grease a 20-cm/8-inch loose-bottomed tin and line the base with parchment paper.
- For the base, add the cookies and hazelnuts to a blender and blitz to a fine crumb texture. Add in the melted butter and stir to a mixture that resembles wet sand.
- Pour the cookie mix into the tin and use your hands and a spatula to press into the tin to make a compact base and sides. Pop in the fridge.
- To prepare the filling, add the chocolate to a heatproof bowl and allow to melt over a pan of simmering water or in the microwave. Allow to cool slightly.
- Make up the Volcano Coffee in your coffee machine or cafetiere and allow to cool for 5 minutes.
- To now make the filling, drain and rinse the cashews and add to a high-speed blender with the coconut cream, melted chocolate, Volcano Coffee, coconut oil, maple syrup, cacao powder, vanilla and salt. Blend until really creamy. Stop to scrape down the sides as necessary.
- Pour most of the filling into the tin (save about 150-200g) and smooth over the top. Pour the remaining filling into a bowl or container and place both in the fridge for 4-6 hours, or overnight. If leaving them overnight, cover tightly with clingfilm.
- To make the truffle balls, fetch the container of chocolate filling and using cold clean hands, scoop up some truffle mix and roll into balls. Place the coconut in a shallow bowl and roll the truffles in the coconut. Repeat to use up all the mix (wash hands in between).
- Whip up the cream.
- Carefully remove the tart from the tin and place on a serving plate. Top with the whipped cream, some truffles, cacao powder and hazelnuts. Add on some sprinkles and slice to enjoy.
- Enjoy straight away or keep leftovers in the fridge for 3-5 days (best served with cream straight away). You can freeze the tart and filling at step 8 for 1 month, and then allow them to defrost before continuing.
Notes
*Chill 1 tin of full-fat coconut milk or 1 tin of coconut crema in the fridge overnight and then scoop off the solid cream part (save the rest for curries and smoothies).
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Chocolate Coffee Truffle Tart, so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With truffle love x
P.s. this recipe was first made with Volcano Coffee, who I love and this blog post is not sponsored.
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I really wanted to try these coffees…made an order and the got the notification it doesn’t ship to my location (I’m in the USA now. I’ll try to order again when I’m at my other home in Greece 😊
Hi there, that is so annoying, I am sorry to hear that! Maybe get in touch with them directly either online or via social media to see if they have stockists in the USA? Thank you, enjoy the chocolate tart