If you need a go-to vegan dessert recipe that’s quick, easy super-decadent AND healthy, this is it peeps. If you don’t think it’s possible to have all of those things in the one recipe, I dare you to try it and tell me if I’m wrong!
When it comes to desserts, I’m always striving for decadence, but without the processed crap that’s so often used in sweet recipes. This one has hit the mark in both the ‘crap-free’ and ‘decadent’ departments!
This is a goodie for entertaining your non-plant-based friends – they will love it, trust me. This creamy almond butter tart is totally sensational, made almost completely from wholefood ingredients, plus it’s:
- Deliciously rich and creamy
- A fuss-free no-bake recipe
- Gluten free
- Dairy and egg free – of course
- Ready to eat in less than an hour – and that includes fridge time (whaaaaat??!!)
Minimal effort + maximum taste = one damn good recipe!
With just 4 ingredients plus a pinch of salt, the base for this creamy almond butter tart is really simple.
Raw buckwheat may look rock-hard, but you can actually eat it uncooked and despite how it looks, it won’t break your teeth. It’s just mildly crunchy, making it a great addition to raw cake bases. It’s also gluten-free.
My initial version of this recipe used all almonds in place of the buckwheat. This one uses half almonds and half buckwheat and it adds that extra bit of crunch.
Into a food processor with a bit of cacao powder, some pitted dates – doubling as the binding agent and the sweetness – plus a good pinch of salt, and we have a chocolatey base ready to press into a tart dish.
The Filling and Ganache
The creamy almond butter tart filling for the can be prepared using a blender, bench mixer or good old hand-held mixers. You need to make sure all ingredients are at room temperature so that when you add the coconut oil it won’t harden into lumps.
We just blend (or whip) together all of the ingredients for the filling until deliciously smooth, and then pour over our prepared base. Then into the fridge while you prepare the ganache.
To make the ganache we bring the coconut cream to a boil and then pour it over the chopped chocolate and stir until it’s melted and smooth. Add the macadamia oil and date syrup, then pour it over the slightly chilled tart and quickly smooth with the back of a spoon.
Sprinkle with some slivered almonds then chuck it back in the fridge to set for about half an hour before serving. BOOM. Doesn’t get much easier than that!
Off you go, get into the kitchen and start (no) baking!
PS: If you love vegan chocolate recipes (as I obviously do), here’s some others to check out from my blog 😉
Decadent, healthy and super easy!
- 3/4 cup whole almonds
- 3/4 cup raw buckwheat
- 3 tbsp cacao powder or cocoa powder
- 1/4 tsp fine sea salt
- 1 cup pitted dates
- 1 cup roasted almond butter *see note
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 3/4 cup coconut cream
- 1/4 cup coconut oil melted
- 100 grams vegan dark chocolate
- 1/3 cup coconut cream
- 1 tbsp macadamia oil
- 1 tbsp date syrup (optional) **see note
- 1-2 tbsp slivered almonds to garnish
Add all the base ingredients to a food processor and process until you get a fine crumb.
Press the base evenly into a 23cm (9 inch) tart pan, about 3cm up the sides, then place in the fridge while you prepare the filling.
Ensure all the filling ingredients are at room temperature and add them to blender and blend to a smooth consistency. You can also use a stand mixer or hand held mixers to combine the filling ingredients.
Pour the filling on top of the prepared base and gently shake the pan to spread it evenly. Return to the fridge while you prepare the ganache.
Roughly chop the chocolate and place it in a small bowl.
Bring the coconut cream to a boil in a small saucepan, then pour it on top of the chocolate and stir until the chocolate is melted. Stir in the macadamia oil and date syrup (if using).
Pour the warm ganache over your slightly chilled tart and quickly spread with the back of a spoon. Sprinkle with the slivered almonds and return to the fridge to set for 30 minutes before enjoying!
*You can use raw almond butter but the resulting tart won't be as rich.
**Whether you use the date syrup depends on the bitterness of the dark chocolate you use - if your chocolate has a high cocoa content, the addition of the syrup will balance out the bitterness.