Cardamom Chocolate Tart

These rich and creamy cardamom chocolate tarts are no bake and dairy free, and simple to make in a blender with a creamy 3-ingredient fudgy filling and a crust that tastes like a chocolate cookie.

These cardamon chocolate tarts are a mini fun size, and make the perfect make-ahead dessert or brunch option. Like my vegan chocolate cream pie and my chocolate peanut butter pie, the crust tastes like a cookie and the filling is only a handful of wholesome ingredients.

Why You'll Love These

Small personal tarts. This recipes makes 4 mini tarts, or personal sized. They are about 4 inches across and about an inch deep. They are elegant and fun to serve as personal desserts during a dinner party or holiday gathering, a brunch or just for fun.

Exotic flavor of cardamom. The addition of exotic cardamom spice sets this tart apart, with the sweet spice supporting the flavor of chocolate. Baking with cardamom, as in my chocolate cardamom cake, brings to the baked good a wonderfully unusual dusty sort of minty flavor. And cardamom is incredibly healthy, even the little amount added to the batter.

Easy tarts made in under an hour. These tarts are easy to make in under half an hour. Just mix up the crust, chill while blending the filling, pour and enjoy!

Ingredients

Crust

• rolled oats
• oat flour
• maple syrup
• cocoa powder
• coconut oil

Filling

• coconut milk
• chocolate chips
• ground cardamom

Step by Step Instructions

Step 1: Chill cans of coconut milk in refrigerator overnight so the solid cream separates from the liquid.
On tart-making day, sit the jar of coconut oil in a pot of boiling water to loosen it to measure it out if it is hard as a rock.
Grease lightly the inside of the mini tart pans or cupcake pans.

Step 2: Blend up crust ingredients in a food processor or blender. 

Step 3: Press the crust mixture into the bottom of tart pans or cupcake pans. Freeze the crust for one hour so that you can then pop the crust intact out of the tart molds and fill them. (After that they can be refrigerated). Once crusts are hard enough in the freezer to be popped out out of the pans and not broken, pop them out, and put them on a rack in the refrigerator while you go make the filling.

Step 4: Open chilled coconut milk cans, drain the milk and reserve in the refrigerator for smoothies. Spoon the solid coconut cream into a pyrex glass measuring cup sitting in a boiling water bath or heat in microwave for 30 seconds. Add in the chocolate and keep stirring until all the chocolate is melted. You can microwave mixture another 15 seconds if all chips aren’t melted.

Step 5: Fill the crusts and refrigerate to set about 30 minutes.

Recipe Tips

1. Chill the coconut milk cans in the refrigerator so the fat separates from the liquid. You want the solid layer for this recipe. The milk can be refrigerated or frozen to be added to smoothies such as this chocolate smoothie.

2. Pour the tart filling into the crusts very fast as once the warm filling touches the cold crust it will begin to solidify.

3. This recipe creates 4 (4-inch) tarts. You can either use the tart pans I linked to in my recipe at the bottom of this post, or use a different mold. Your choices are cupcake pans, greased or lined, or silicon cups.

Storage

Enjoy immediately, or keep refrigerated sealed in airtight container for up to 2-3 days.

FAQS

Can This Be Made Ahead?

Yes! I have made them three days ahead of an event and just kept them refrigerated. I haven't tried to freeze them; not sure what the texture would be once thawed.

Other Dairy-Free Desserts

Chocolate Cream Pie
Salted Chocolate Tart
Chocolate Ganache Tart
Chocolate Hazelnut Tarts

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📖 Recipe

Cardamom Chocolate Tart

Created by Dee Dine

These rich and creamy cardamom chocolate tarts are no bake and dairy free, and simple to make in a blender with a creamy 3-ingredient fudgy filling and a crust that tastes like a chocolate cookie.

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 4

Calories 689 kcal

Equipment

• ▢
  4-inch tart pans with removable bottoms
• ▢
  2 cup glass measuring cup
• ▢
  measuring cups and spoons
• ▢
  food processor

Ingredients

  

1x2x3x

Crust

• ▢ ¾ cup gluten-free rolled oats
• ▢ ½ cup oat flour or almond flour
• ▢ ¼ cup maple syrup
• ▢ 2 tablespoon cocoa powder unsweetened
• ▢ ⅓ cup coconut oil

Chocolate Cardamom Filling

• ▢ ⅔ cup coconut cream (solid portion from a chilled can of full fat coconut milk - about 1 (13.5oz) can)
• ▢ 1 cup chocolate chips
• ▢ 1 teaspoon cardamom, ground

Cook ModePrevent your screen from going dark

Instructions

 

Prep

• Chill cans of coconut milk in refrigerator overnight so the solid cream separates from the liquid. On pie-making day, sit the jar of coconut oil in a pot of boiling water to loosen it to measure it out if it is hard as a rock.
• Grease lightly the inside of the mini tart pans.

Make crust

• Blend up crust ingredients in a mini food process or blender. You want a texture that will allow you to press into a mini tart pan or the bottom of cupcake pans.
  ¾ cup gluten-free rolled oats, ½ cup oat flour, ¼ cup maple syrup, 2 tablespoon cocoa powder, ⅓ cup coconut oil
• Press the crust mixture into the bottom of tart pans or cupcake pans. Freeze the crust for one hour so that you can then pop the crust intact out of the tart molds and fill them. (After that they can be refrigerated).
• Once crusts are hard enough in the freezer to be popped out out of the pans and not broken, pop them out, and put them on a rack in the refrigerator while you go make the filling.

Make filling

• Open chilled coconut milk cans, drain the milk and reserve in the refrigerator for smoothies. Spoon the solid coconut cream into a pyrex glass measuring cup sitting in a boiling water bath or heat in microwave for 30 seconds. Add in the chocolate and keep stirring until all the chocolate is melted. You can microwave mixture another 15 seconds if all chips aren’t melted.
  ⅔ cup coconut cream, 1 cup chocolate chips, 1 teaspoon cardamom, ground

Make tarts

• Fill the crusts and refrigerate to set about 30 minutes.

Storage

• Enjoy immediately, or keep refrigerated sealed in airtight container for up to 2-3 days.

Notes

1. Chill the coconut milk cans in the refrigerator so the fat separates from the liquid. You want the solid layer for this recipe. The milk can be refrigerated or frozen to be added to smoothies such as this chocolate smoothie.

2. Pour the tart filling into the crusts very fast as once the warm filling touches the cold crust it will begin to solidify.

3. This recipe creates 4 (4-inch) tarts. You can either use the tart pans I linked to in my recipe at the bottom of this post, or use a different mold. Your choices are cupcake pans, greased or lined, or silicon cups.

 

Nutrition

Calories: 689kcalCarbohydrates: 65gProtein: 9gFat: 50gSaturated Fat: 37gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 8mgPotassium: 330mgFiber: 7gSugar: 33gVitamin C: 1mgCalcium: 106mgIron: 6mg

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