Vegan, gluten-free and no-bake Chocolate Cardamom Tart! An almond chocolate Khalas date crust with a cardamom scented chocolate filling. Deliciously rich, decadent and SO easy to make!
Today’s post is sponsored by D'vash Organics however, all thoughts and opinions are my own. Thank you for supporting the brands that make Short Stack Kitchen possible!
ABOUT D’VASH ORGANICS
D’vash, which means “honey” in Hebrew, is a company that was established in 2016. D’vash products are sold in 9,500 stores nationwide, including Whole Foods Market, Costco, Sam’s Club, Walmart, Sprouts Farmers Market, CVS and Safeway. In addition to date syrup, the company also makes date sugar, date energy bars and superfood bites.
Chocolate Cardamom Tart Ingredients
Crust:
- D’vash Khalas Dates - Khalas dates boast a buttery-caramel flavor.
- Roasted Almonds, Walnuts or Pecans - Make sure your nuts are roasted. It will add more flavor and a crunchy texture.
- Raw Cacao Powder - You can also use dutch process cocoa.
- Coconut Oil - You can use refined or unrefined. I like using refined coconut oil as the coconut flavor is more mild.
Filling:
- Full-Fat Coconut Milk - Use coconut milk from the can.
- Vegan Dark Chocolate Chips - I used Endangered Species vegan chocolate chips, but you can use your favorite.
- D’vash Date Syrup - Adds a bit of sweetness.
- Vanilla Paste or Extract - Adds flavor.
- Cardamom - Cardamon is one of my favorite spices. It works SO well with chocolate.
Optional Garnish:
- Fresh Berries
- Flaky Sea Salt
Chocolate Cardamom Tart Instructions
Crust:
- In the bowl of your food processor fitted with an S-blade, add pitted dates, roasted almonds, raw cacao and coconut oil. Pulse until the mixture is well combined and resembles coarse sand.
- Transfer the crust to your 9 inch (23cm) tart pan with a removable base and evenly press into the bottom and up the sides of the pan. Place in the freezer while we work on the filling.
Filling:
- Heat coconut milk in a small saucepan until simmering.
- Place chocolate chips in a heat proof bowl and pour hot coconut milk on top. Let stand, untouched for 1 minute and slowly stir together until combined.
- Stir in date syrup, vanilla and cardamom.
- Pour chocolate filling into crust, making sure to spread evenly.
- Refrigerate for 2 hour or until set. Garnish with berries and/or flakey sea salt and enjoy!
You may also like my:
Did you try this recipe? Please consider leaving a star rating and review below and tag me on Instagram @shortstackkitchen. This provides helpful feedback to myself and other readers. Thank you so much!
📖 Recipe
Chocolate Cardamom Tart
- Total Time: 20 Mins + 2 Hrs Chill
- Yield: 8 Servings
Description
Vegan and Gluten-Free Chocolate Cardamom Tart! This rich and decadent tart is made with Khalas Dates and Date Syrup.
Ingredients
Crust
- 1 Bag (8.8 oz | 250g) D'vash Organics Khalas Dates, pitted
- 1 ½ Cups (214g) Roasted Almonds, Walnuts or Pecans
- 2 Tbsp Raw Cacao Powder
- 2 to 3 tablespoon Coconut Oil, melted
Filling
- 1 Cup (227g) Full-Fat Coconut Milk from the can, room temp
- 9 Oz (254g | 1 ½ Cups) Vegan Dark Chocolate Chips
- 2 Tbsp D'vash Organics Date Syrup
- 1 Tsp Vanilla Paste or Extract
- ¼ Tsp Cardamom
Garnish
- Fresh Berries
- Flaky Sea Salt
Instructions
Crust
- In the bowl of your food processor fitted with an S-blade, add pitted dates, roasted almonds, raw cacao and coconut oil. Pulse until the mixture is well combined and resembles coarse sand.
- Transfer the crust to your 9 inch (23cm) tart pan with a removable base and evenly press into the bottom and up the sides of the pan. Place in the freezer while we work on the filling.
Filling
- Heat coconut milk in a small saucepan until simmering.
- Place chocolate chips in a heat proof bowl and pour hot coconut milk on top. Let stand, untouched for 1 minute and slowly stir together until combined.
- Stir in date syrup, vanilla and cardamom.
- Pour chocolate filling into crust, making sure to spread evenly.
- Refrigerate for 2 hour or until set. Garnish with berries and/or flakey sea salt and enjoy!
Notes
- Can coconut milk tends to separate. Make sure to whisk together and strain before measuring. Straining ensures a smooth filling.
- Store leftovers in an airtight container and in the fridge for up to 4 days!
- Prep Time: 20 Minutes
- Chill Time: 2 Hours
- Method: No-Bake
Margaret says
I made this for my co-workers and they loved it!! One of them requested it for her birthday. The recipe is easy to follow and love that it is no-bake. I will definitely make this again!
Lisa says
Hi Margaret, I'm so happy to hear that your coworkers loved the tart. It's definitely a keeper and a crowd-pleaser!