Dark Chocolate Chestnut Easter Tart (Vegan)
A delicious no-bake Dark Chocolate Chestnut Easter Tart perfect for celebrating and sharing. It’s naturally vegan, gluten-free and made with wholefood ingredients like nuts, cacao and coconut cream.
If you love all things chocolate this time of year (and always) then this is the dessert for you. It’s so rich and chocolatey, naturally vegan and made without eggs, dairy or vegan butter plus it’s so luxurious. The texture is so delicious, it’s smooth and creamy while the base is nutty and firm, with a hidden layer of pistachio butter, too. I love to top this with crushed vegan mini eggs and some white chocolate eggs, but you can also add anything you like on top. It’s a great dessert to make ahead of time as it keeps well in the fridge and is such a showstopper.
Why will I love this tart?
This tart is amazing:
- Chocolatey, nutty and indulgent
- Creamy, silky smooth and luxurious
- With a delicious chocolate nutty base
- Made with wholefood ingredients
- Like nuts, coconut cream and dark chocolate
- Ideal to share and celebrate
- Great as a showstopper dessert
- Everyone will love it
- It has a hidden pistachio butter filling
- Decorated with vegan mini eggs
- Make this all year long
- Full of healthy fats
- Packed with plant diversity (nuts/cacao/nut butter)
- A great source of polyphenols from cacao
- Naturally vegan, egg-free and dairy-free
- Gluten-free
- With nut-free options
- No-bake
- Make the day before so you are prepared
- Feeds a crowd
- Keeps well in the fridge for a few days
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 and see my favourite and recommended products in the “shop the recipe” section.
For the base:
- Whole pre-roasted chestnuts: these are from Merchant Gourmet and are so good. They are nutty, smooth and slightly creamy and add the best texture and flavour.
- Almond flour: or you can use oat flour.
- Cacao powder: to make it chocolatey and rich.
- Almond butter: to help bind the base or you can use cashew or peanut butter, too.
- Maple syrup: to sweeten the base. You can also use agave syrup.
- Coconut oil: to help set the base.
- Orange: the zest adds a lovely flavour.
- Spices: cinnamon, ginger and mixed spices.
- Salt: for flavour.
As for the filling:
- Smooth pistachio butter: ideally this is 100% pistachios and adds a gooey layer.
- Coconut cream: either use a tin of full-fat coconut milk or a tin of coconut cream and chill in the fridge overnight. Then, scoop off the solid cream part to use in the filling.
- Dark chocolate: make sure it’s at least 70% for the best flavour. I love the HU Kitchen chocolate or the Raw Halo buttons as they are made with wholesome ingredients.
- Mini eggs: these are the vegan ones from Mummy Meegz and are so good.
- Crushed pistachios: to add around the edges.
Is this gluten-free and nut-free?
This is naturally gluten-free. To make it nut-free, swap the almond flour for oat flour, the almond and pistachio butter for tahini or sunflower seed butter.
How do I make this?
This is ready in just a few steps:
- Add all of the base ingredients to a food processor: to form a chunky smooth mix.
- Press into a lined and greased tin: and make a compact base and sides.
- Spread with pistachio butter: and pop in the fridge.
- Warm the coconut cream: until fully melted.
- Chop the chocolate small: and add to a heatproof bowl.
- Pour over the coconut cream and allow to melt: then whisk until smooth.
- Pour the chocolate into the tart: and decorate with crushed mini eggs and pistachios.
- Plate in the fridge and allow to set: overnight.
- Slice and serve: or keep for later.
How long will it last?
This will keep for 5-7 days in the fridge in a sealed container or the freezer for 1 month. Allow to defrost and enjoy.
What other recipes can I try?
For more Easter desserts:
- Hot Cross Bun French Toast Bake
- Hot Cross Bun Banana bread
- Mini Tiramisu Sponge Cakes
- Salted Caramel White Chocolate Cheesecake
- Chocolate Coffee Truffle Tart
Dark Chocolate Chestnut Easter Tart (Vegan)
A delicious no-bake Dark Chocolate Chestnut Easter Tart perfect for celebrating and sharing. It’s naturally vegan, gluten-free and made with wholefood ingredients like nuts, cacao and coconut cream.
Ingredients
For the Base:
- 180g Merchant Gourmet whole pre-roasted chestnuts
- 20g almond flour
- 25g cacao powder
- 100g smooth runny almond butter
- 2 tbsp (30ml) maple syrup
- 2 tbsp (30ml) melted coconut oil
- 1 orange, zested
- Spices: 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp mixed spice
- A pinch of salt
For the Filling:
- 80-100g smooth pistachio butter
- 250g coconut cream*
- 125g dark chocolate, chopped very small
- 3 tbsp (45ml) maple syrup
- 50g crushed mini eggs
- 1 tbsp crushed pistachios
Instructions
- Grease and line the base of a 20-cm/8-inch loose-bottomed round tin with parchment and grease the sides.
- For the base, add all of the ingredients to a food processor and pulse to reach a crumbly mix that resembles wet sand.
- Pour the mixture into the tin and use a spatula to make a compact base and sides, working evenly and slowly.
- Spoon in the pistachio butter and spread out evenly to cover the base. Place in the freezer for 30 minutes.
- For the filling, add the solid coconut cream to a saucepan and gently warm until melted but not boiling.
- Add the chocolate to a heatproof bowl and pour in the coconut cream. Cover and leave for 5 minutes to melt.
- Now gently whisk until smooth. Pour in the syrup and whisk again.
- Pour the filling on top of the pistachio base and gently tap down to remove any air bubbles.
- Decorate with crushed mini eggs and pistachios and then place in the fridge for 4-6 hours or overnight to set.
- When ready to serve, carefully remove the tart from the tin and add any extra chocolates, if you like. Slice and enjoy.
- Eat straight away or keep in the fridge for 5-7 days in a sealed container or in the freezer for 1 month. Allow to defrost before eating.
Notes
*chill 1-2 tins of full-fat coconut milk in the fridge overnight and then scoop off the solid cream part.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Dark Chocolate Chestnut Easter Tart so please let me know in the comments below and leave a star review. If you do make them, 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 chestnut love x
p.s. this recipe was first made with Merchant Gourmet chestnuts, which I love. This blog post is not sponsored.
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