No-Bake Silken Chocolate Tart (GF)
I love the simplicity of no-bake desserts, and this No-Bake Silken Chocolate Tart is so easy to put together. It’s rich, creamy, and perfectly chocolatey while being naturally sweetened and packed with nourishing ingredients. The crust is made with hazelnuts, almond meal, and dates, giving it a subtly nutty, slightly sweet flavor with the perfect texture. The filling is silky smooth, thanks to the silken tofu, and has just the right amount of sweetness from dark chocolate. It’s also completely gluten-free and made without oil or added refined sugar. Whether you’re making it for a special occasion (Valentine’s Day, anyone?) or just want a simple yet impressive dessert to have on hand, this one is definitely worth trying!
Why I Love This Recipe (As a Nutritionist)
- Gluten-Free & No-Bake: This recipe is completely gluten-free and requires no baking, making it a perfect easy dessert.
- Rich in Plant-Based Protein: With silken tofu as the base, this tart provides a protein boost while keeping it creamy and smooth.
- Nutrient dense: Hazelnuts, oats, almonds, and cacao provide minerals and healthy fats.
- Make-Ahead Friendly: This tart sets overnight in the fridge, making it great for meal prep or special occasions.
Crust Ingredients
Filling Ingredients
Ingredient Notes
- Silken Tofu: This is the secret ingredient that makes the filling ultra-creamy while adding protein. Be sure to use silken tofu for the best texture.
- Dark Chocolate: Use 70% dark chocolate for the best balance of deep chocolate flavor and natural sweetness. You can use chocolate chips or a chopped dark chocolate bar.
- Hazelnuts: Hazelnuts give the crust a naturally nutty, slightly sweet flavor. If you don’t have hazelnuts, almonds or pecans are great substitutes.
- Medjool Dates: These help bind the crust while adding natural sweetness. If your dates are too dry, soak them in warm water for 5 minutes to soften.
- Espresso: Adding a shot of espresso enhances the chocolate flavor without making the tart taste like coffee. I use decaf, if you prefer, you can skip this ingredient.
How to make this recipe (summary)
- Start by removing the silken tofu from the fridge about 30 minutes before making the tart so it’s not too cold.
- Prepare the crust by blending hazelnuts, almond meal, and oats into a fine crumb. Add Medjool dates, applesauce, and almond extract, then process until the mixture sticks together. Press into a lined 9.5-inch tart pan and refrigerate.
- Melt the chocolate using a bain-marie or microwave in short bursts until smooth. Be careful not to overheat it.
- Blend the filling by combining the silken tofu, melted chocolate, espresso, applesauce, and cacao powder in a blender. Blend until silky smooth.
- Assemble the tart by pouring the chocolate filling into the prepared crust and smoothing out the top. Refrigerate for at least 4 hours or overnight to set.
- Garnish with fresh berries, chopped pistachios, or cacao nibs before serving.
- View recipe card below for detailed instructions.
Variations and Tips
- No-Coffee Version: If you don’t want coffee in the tart, simply leave out the espresso.
- Make It Sweeter: If you prefer a sweeter tart, add 1 to 2 tablespoons of maple syrup to the filling. Remember the crust is sweetened as it contains dates, so you don’t want the filling to be too sweet. I found it tasted sweeter once set than when I tried it just blended.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- If you like this recipe, you’ll also love our Tiramisu Overnight Oats, Nourishing Slice, or High-Protein Chocolate Cream.
Why You’ll Love This No-Bake Silken Chocolate Tart
- Rich & creamy
- Gluten-free
- Easy to make
- No baking required
- Perfect for meal prep
