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I’m always trying to think of new desserts that are easy but also look nice. If you are making this for 6–12 people it really doesn’t take a lot of time and it’s very impressive. Best of all, its only five ingredients; six if you count the salt. It freezes well so you can make this in advance. I kept this vegan and dairy free by using coconut milk but you can substitute heavy cream if you’d like.
1 and 1/2 cup raw almonds
2 cups dates
1 cup unsweetened shredded coconut
1/3 teaspoon salt
2 cups chopped chocolate or Glicks Chocolate Chips (It’s important to use good quality)
1 cup coconut milk
Process almonds, dates, coconut and salt in food processor until completely ground and the mixture sticks together.
Press into six four-inch tart pans lined partially with Gefen Parchment Paper.
Freeze for about an hour until the shells are easily removed from pan.
About 20 minutes before you are ready to fill the tarts, combine the coconut milk and chocolate in a microwave safe bowl and microwave for two to three minutes on 50% heat until chocolate is melted. Stir until smooth and glossy.
Let cool and then spoon into tart shells. Refrigerate for an hour until set.
To see more of Batshevas’ recipes go to www.kitchencoup.com or on Instagram @kitchencoup .
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Hi, if I’m using ground almonds instead of whole almonds, how much do you think I should use?
no-bake vegan choc tart hi, can this be frozen a few weeks in advance? would like to make it now for Succos…
First of all. I am jealous that you are up to Succos prep already!!! Secondly, yes, this should freeze well.