No-Bake Chocolate Tart with Almond Crust & Toasted Coconut (Vegan, Gluten-Free, Dairy-Free)

No-Bake Chocolate Tart with Almond Crust & Toasted Coconut via Sift & Whisk (Vegan, Gluten-Free, Dairy-Free)

A few years ago, my husband and I were curious about our genes. I wanted to know where I came from and what health risks our future children might inherit, but I mostly wanted to know how we would die. Morbid, maybe, but I thought it would be soothing to find out. You know those conversation-starters that are like, “If you were going to die in a week, would you rather know in advance or not?” I would absolutely want to know. Hence, the DNA test. 

No-Bake Chocolate Tart with Almond Crust & Toasted Coconut via Sift & Whisk (Vegan, Gluten-Free, Dairy-Free)

I spit into a little test tube, sealed it up and shipped it off to the fine folks at 23andMe, apparently because I have no problem sharing this extremely personal information with a company who could also be developing an army of human spit-clones for all I know. I was terrified that the results would come back showing that my husband was at high risk for Alzheimer’s because he has a terrible memory already. I don’t want him forgetting who I am. I’m really important! I can’t imagine anything more tragic (for him).

No-Bake Chocolate Tart with Almond Crust & Toasted Coconut via Sift & Whisk (Vegan, Gluten-Free, Dairy-Free)

The results came back not too long thereafter and, wouldn’t you know, I am the one with an increased risk for Alzheimer’s. Which is just so not fair, because I have a great memory and love telling stories! Also, I have an increased risk for Type 2 Diabetes, which I am clearly pretending doesn’t exist while I stuff myself full of butter and sugar. Is it bad that I’m hoping the Alzheimer’s sets in before the diabetes? I just want to keep eating dessert, okay?

No-Bake Chocolate Tart with Almond Crust & Toasted Coconut via Sift & Whisk (Vegan, Gluten-Free, Dairy-Free)

The other cool thing I learned from the DNA test is that I am part mermaid. JUST HEAR ME OUT, OKAY, GUYS? My maternal line hails from Doggerland, which is the somewhat post-apocalyptic-sounding name of a landmass that used to connect Great Britain to Europe. Where is it now? The bottom of the friggin’ sea. It was gradually flooded, so it is pretty obvious that my ancestors, while making the long journey from the land of King Arthur (probably to escape dragons), adapted to the rising sea levels, developed fins and gills, and, when the whole thing went under, built Atlantis.

Don’t bother doing any fact checking on this, because I can guarantee you it is all 100% true and scientifically and historically sound. I can’t exactly explain why I don’t know how to swim, but I’m going to chalk that up to my paternal lineage.

No-Bake Chocolate Tart with Almond Crust & Toasted Coconut via Sift & Whisk (Vegan, Gluten-Free, Dairy-Free)

If my mer-relatives ever decide to swim over to the United States, I would make this tart for them. Not only does it not require an oven (too hot for northern ocean dwellers), but it is gluten-free and dairy-free (mermaids have very sensitive stomachs) and vegan (they are a gentle people). While they cool their fins in my bathtub after their long journey, I could whip this tart up in 20 minutes and have it chilled and set by the time we finish dinner, which will definitely not be flounder. And since there is very little added sugar in this dessert, I’m hoping it will stave off the diabetes until I forget this ever happened.

No-Bake Chocolate Tart with Almond Crust & Toasted Coconut via Sift & Whisk (Vegan, Gluten-Free, Dairy-Free)

No Bake Chocolate Tart with Almond Crust and Toasted Coconut
Serves 8
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Ingredients
  1. 1½ cups (190 grams) raw almonds, plus 8 more almonds for garnish
  2. ¼ cup (56 grams) coconut oil, melted
  3. 1 tablespoon (21 grams) agave nectar
  4. 8 ounces (227 grams) dark chocolate, chopped
  5. 1 cup coconut milk
  6. ¼ cup unsweetened chipped coconut
Instructions
  1. Pulse 1½ cups (190 grams) almonds in a food processor until finely ground (a few larger pieces are fine; don't overprocess the nuts into almond butter!). Add melted coconut oil and agave nectar and pulse until just combined. Using a rubber spatula, spread nut mixture into the bottom and up the sides of a tart or pie pan.
  2. Place chopped chocolate into a medium heat-safe bowl. In a small saucepan, bring coconut milk to a simmer over medium heat. Immediately pour over chocolate and let rest for 1 minute. Whisk together, starting in the center and working your way out. Whisk until all the chocolate is melted and thoroughly combined. Pour chocolate filling into tart (or pie) shell. Place in the refrigerator to chill for 6 hours or overnight.
  3. When ready to serve, toast coconut chips in a small frying pan on the stove over medium heat, stirring occasionally until lightly browned. Allow the coconut to cool. Place remaining almonds on top of the tart so that each slice will have one almond on top, then sprinkle with coconut chips. Slice and serve immediately. Keep stored in the refrigerator, as the chocolate filling will get softer the warmer it gets.
Notes
  1. Coconut oil becomes firm in the refrigerator due to its high melting point, which helps the crust on this tart solidify. It will remain solid below temperatures of 76°F.
  2. If using a tart pan with a removable bottom, let tart sit at room temperature for a few minutes, then slide the outer ring off. If it resists, try breathing some hot air around the edges of the tart. I know it sounds gross, but the tart will come right out!
Sift & Whisk http://www.siftandwhisk.com/

  • Jessica Jackson

    These photos are absolutely gorgeous, and the tart is too. Mermaids are a gentle people – ha, love it! Rock your mermaid descent!

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  • Michele Carneiro

    how dark is the chocolate? ie. 60% or higher? Thank you! Plan on making this for my vegan mother in law :D

    • http://www.siftandwhisk.com/ Maria @ Sift & Whisk

      I used either 60 or 70% Callebaut chocolate. Unfortunately, the label is off of my brick of chocolate, and I can’t remember what they sell at Whole Foods! But you can use whatever kind you like.

      • Michele Carneiro

        Awesome! Thank you so much for the response :D

  • http://www.everylittlethingblog.com Stacy @ Every Little Thing

    Quick question – I’m going to make a version of these and was wondering if you meant coconut milk as in the dairy alternative, or coconut milk condensed in a can. Thanks for the input!

    • http://www.siftandwhisk.com/ Maria @ Sift & Whisk

      Hi Stacy, thanks for the question! I used coconut milk from a can, the full fat kind.

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  • Mandy Suess

    OMG! Thank you so much for this fantastic recipe. First time I saw your website yesterday and I am in LOVE. Made a slightly altered version of the tart yesterday for my family’s Passover Dinner. http://forty2014.com/2014/04/15/day-thirty-seven-100happydays/

    • http://www.siftandwhisk.com/ Maria @ Sift & Whisk

      Wow, Mandy, it looks awesome! I love the raspberry puree pairing. I’m glad that this recipe ended up being Passover-friendly!

  • fabricadabra

    looking forward to making this beauty this weekend. As I don’t have a tart pan like yours, do you suppose I could use a 9-inch round one??

    • http://www.siftandwhisk.com/ Maria @ Sift & Whisk

      I haven’t tried it in a round tart pan yet, but I think the volumes of my rectangular pan and a 9-inch round are roughly the same, so it should work! The crust may need to be spread a bit thinner. Let me know your results!

      • fabricadabra

        absolutely! Is yours roughly 13 x 4??

        • http://www.siftandwhisk.com/ Maria @ Sift & Whisk

          It’s about 14×4 :)

          • fabricadabra

            made the beauty today using a 9″ round tart pan… Crust fit like a gem. Upped the filling by 25% (10 oz of chocolate and 1 1/4 cups coconut milk.) Feel a little guilty…it’s so stunning and luscious with so little effort!

            • http://www.siftandwhisk.com/ Maria @ Sift & Whisk

              I know! It looks like you put hours and hours of work into it, but it’s super simple. I’m glad that the round pan worked out!