No-Bake Vegan Chocolate Almond Butter Tart

This No Bake Chocolate Almond Butter Tart tastes like a giant almond butter cup! There's no baking required and it's gluten-free, paleo, and vegan. You'll adore this melt in your mouth tart.

No-Bake Vegan Chocolate Almond Butter Tart

This No Bake Chocolate Almond Butter Tart tastes like a giant almond butter cup. There's no baking required, and it's gluten-free, paleo, and vegan, so way better for you than its candy equivalent.

Course Dessert

Cuisine American

Keyword almond butter tart, chocolate tart, no bake tart, nut butter pie

Prep Time 15

Chill Time 1

Total Time 15

Servings slices

Author Rachel Conners

Ingredients

For the crust

1½ cups (144g) blanched almond flour
¼ cup (21g) unsweetened cocoa powder
¼ cup (50g) coconut oil melted
1 tablespoon (20g) pure maple syrup
¼ teaspoon kosher salt

For the filling

1 cup (256g) creamy almond butter
2 tablespoons (40g) maple syrup you can also use honey
2 tablespoons (16g) coconut flour
2 tablespoons (25g) coconut oil melted
¼ teaspoon kosher salt skip if your nut butter is salted

For the chocolate ganache

3 ounces dark chocolate chopped finely
2 tablespoons (32g) creamy almond butter optional, to soften the chocolate
½ teaspoon flaky sea salt

Instructions

Lightly grease three 4.75” tart pans or one 9” tart pan with coconut oil.
In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the bottom and up the sides of the prepared tart pan(s); set aside or place in the fridge while making the filling.
1½ cups (144g) blanched almond flour, ¼ cup (21g) unsweetened cocoa powder, ¼ cup (50g) coconut oil, 1 tablespoon (20g) pure maple syrup, ¼ teaspoon kosher salt
In a mixing bowl, whisk together the almond butter, maple syrup, coconut flour, coconut oil, and kosher salt.
1 cup (256g) creamy almond butter, 2 tablespoons (40g) maple syrup, 2 tablespoons (16g) coconut flour, 2 tablespoons (25g) coconut oil, ¼ teaspoon kosher salt
Pour the filling into the prepared tart crust or crusts and spread to even out. Place in the refrigerator to set before topping with the chocolate, about 1 hour.
Once the filling is set, melt the chocolate and almond butter in a microwave-safe bowl for 30 seconds in the microwave. Stir, and then microwave in 15 second increments until it’s completely melted.
3 ounces dark chocolate, 2 tablespoons (32g) creamy almond butter
Spread the melted chocolate on top of the almond butter filling and sprinkle with flaky sea salt.
½ teaspoon flaky sea salt
Keep tarts stored in an airtight container in a refrigerator or freezer.