If you’re a chocolate lover, this post was written for you!

This elegant Chocolate Tart is one of our favorite dessert recipes here at GCF. It’s rich and oh-so-creamy without any diary or refined sugar. The crust is made of dates, unsweetened coconut and pecans while the filling consists mainly of coconut cream, cacao powder and maple syrup.

There’s no baking required — just a few hours of freezer time. This recipe makes two mini tarts....perfect for sharing on Valentine’s Day!

Ingredients:

Crust
1/4 cup shredded unsweetened coconut
1/2 cup chopped pecans
1/2 cup dates (about 9 dates)
pinch of sea salt

Tart Filling
1 1/2 cups coconut cream
1/4 cup + 1 Tablespoon cacao powder
1/4 cup maple syrup
1 Tablespoon coconut oil
1 teaspoon vanilla
pinch of sea salt

Process the crust ingredients (coconut, pecans, dates and sea salt) in a food processor until the dates have turned into sticky paste holding the crust ingredients together. Take mixture out of the processor and press evenly into two mini tart pans, or spring form pans. Place the pans in the freezer while you make the tart filling.

While the crust is setting in the freezer, blend ingredients for the filling (coconut cream, cacao powder, maple syrup, coconut oil, vanilla and sea salt) in the food processor until creamy. Pour half the filling over the crust in one pan and then pour the remaining filling over the crust in the second pan. Use a spoon to smooth it out.

Place pans in the freezer to set, at least 2 hours or can be overnight. Take out of freezer, remove the tart pans, let sit out for 10-15 minutes, cut into slices. Top with fresh berries and serve. Out any leftovers back in the freezer to keep firm.