These mini cardamom chocolate cream tarts are no bake, gluten free and dairy free. The 3-ingredient chocolate cream filling is made in a blender, and fills the one-bowl, no bake chocolate crusts that tastes like cookies.
These cardamon chocolate cream tarts are a mini fun size and have the warm flavor of spicy cardamom and chocolate. The fudgy, 3-ingredient filling blends in a blender, and the chocolate cookie-style crust is easily mixed in a bowl. Press the tarts into a mold, tart pans or even a cupcake pan.
They’re naturally dairy-free, gluten free and vegan, made in a blender (no stove or oven required!), and freezer-friendly too. Perfect for holidays and parties or as a treat without turning on the oven.
👉 Similar no-bake desserts:
Chocolate Frozen Yogurt Cups • Salted Chocolate Tart with Shortbread Crust • Chocolate Ganache Tart (no bake) • Chocolate Hazelnut Tarts (no bake)
Jump to:
⭐ Why You’ll Love These Tarts
- No baking, no stove — made entirely in a blender
- 3-ingredient creamy filling that tastes like a chocolate truffle
- Naturally dairy-free, gluten-free, and refined sugar-free
- Cozy hint of cardamom takes the flavor over the top
- Elegant enough for guests, easy enough for a weeknight treat
🧾Ingredients
For the chocolate crust
- rolled oats
- oat or almond flour
- maple syrup
- cocoa powder
- coconut oil
For the cardamom filling
- coconut cream (solid portion of a chilled can of coconut milk)
- chocolate chips, melted
- ground cardamom
See the recipe card at the bottom for full information on ingredients and quantities.
Step by Step Instructions
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Step 1: Blend the Crust
In a blender, add ingredients and process until crumbly. Press the mixture evenly into mini tart pans (with removable bottoms if possible). Freeze the tart shells for about an hour or until they can be removed intact. Line them on a cookie sheet while you blend the filling.
Step 2: Blend the Filling
Add ingredients to a blender. Blend until smooth and creamy.
Step 3: Pour the Tarts
Pour the filling into chilled tart crusts. Smooth the top with a spoon or spatula. Garnish now if you plan to (flaky salt, flower petals, fruit or nuts).
Step 4: Chill & Enjoy
Pour the filling into chilled tart crusts. Smooth the top with a spoon or spatula. Garnish now if you plan to (flaky salt, flower petals, fruit or nuts). Refrigerate for 15 minutes or until the filling is set.
🔍Recipe Tips
- Chill the coconut milk overnight to easily scoop the solid cream.
- Use a spoon to press the crust up the sides of the tart pans or cupcake cups.
- If possible, use mini tart pans with removable bottoms for easiest release.
- Chill the tart crusts in the freezer and remove before filling to avoid breaking or cracking the filling.
- Pour the tart filling into the crusts very fast as once the filling touches the cold crust it will begin to solidify.
- Optional toppings: flaky salt, crushed pistachios, or fresh fruit on top elevate these for parties or gifting.
👉Want to Save This Recipe?
Enter your email below and we'll send the recipe straight to your inbox.
🍫Variations to Try
Caramel Cardamom Chocolate Tart
Spoon a healthier caramel on top before chilling: mix 1 tablespoon peanut butter + 1 tablespoon maple syrup or date paste as a caramel layer.🥜
Cherry Cardamom Chocolate Tart
Stir ¼ cup chopped fresh or frozen cherries into the filling before pouring it into the crust. The fruit adds a juicy pop and looks stunning sliced!
Mexican Cardamom Chocolate Tart
Add a pinch of cayenne or chili powder to the filling for a Mexican hot chocolate vibe.🌶️
📦Storage
- Enjoy immediately, or keep refrigerated sealed in airtight container for up to 2-3 days.
- Make ahead friendly: These keep well in the fridge for up to 4 days or freezer for up to a month.
FAQS
Yes! You can skip the cardamom entirely or substitute it with cinnamon, orange zest, or espresso powder for a different twist.
Use muffin tins lined with parchment paper liners for easy removal, or press the crust into ramekins and serve them right from the dish.
Yes, as written, the recipe is gluten-free. Just make sure your chocolate chips are certified GF.
Can I use a regular large tart pan instead of mini tart pans or cupcake liners?
More No Bake Pies & Tarts
- No bake Chocolate Pie (healthy chocolate pudding pie)
- Salted Chocolate Tart with Shortbread Crust
- Chocolate Ganache Tart
- Chocolate Peanut Butter Pie
If you love this recipe or any others on my website, please leave a 🌟🌟🌟🌟🌟 review! It means so much to me when you try my recipes, and I'd love to know how it goes. Also please leave a 📝 comment if you have any questions.
📖 Recipe
Cardamom Chocolate Cream Tarts (no bake, mini)
Ingredients
Crust
- ¾ cup rolled oats
- ½ cup oat flour or almond flour
- 2 tablespoon maple syrup
- 2 tablespoon cocoa powder unsweetened
- ¼ cup coconut oil
Chocolate Cardamom Filling
- ⅔ cup coconut milk (solid portion only) chill can to access solid portion
- 1 cup chocolate chips
- 1 teaspoon cardamom, ground
👉Want to Save This Recipe?
Enter your email below and we'll send the recipe straight to your inbox.
Instructions
Prep
- Chill cans of coconut milk in refrigerator overnight so the solid cream separates from the liquid. Set the coconut oil jar in a pot of boiled water to melt, then measure.
- Grease lightly the inside of the mini tart pans.
Make crust
- In a blender, add ingredients and process until crumbly.¾ cup rolled oats, ½ cup oat flour, 2 tablespoon maple syrup, 2 tablespoon cocoa powder, ¼ cup coconut oil
- Press the mixture evenly into mini tart pans (with removable bottoms if possible).
- Freeze the tart shells for about an hour or until they can be removed intact. Line them on a cookie sheet while you blend the filling.
Make filling
- Add ingredients to a blender. Blend until smooth and creamy.⅔ cup coconut milk (solid portion only), 1 cup chocolate chips, 1 teaspoon cardamom, ground
Make tarts
- Pour the filling into chilled tart crusts.* Smooth the top with a spoon or spatula. Garnish now if you plan to (flaky salt, flower petals, fruit or nuts).
- Refrigerate for 15 minutes or until the filling is set.
Storage
- Enjoy immediately, or keep refrigerated sealed in airtight container for up to 2-3 days.
Varun Sharma says
Spicy Vegan Chocolate Pie is awesome and delicious dessert. I love to try this.
Dee Dine says
Thank you for such a kind comment! Dee
kanye says
Amazing and healthy too! the perfect treat for any one and making so easy and the best part that its made with Cardamom, i like cardamom in my food daily.
Dee Dine | Green Smoothie Gourmet says
I love cardamom too Kanye, thank you! Dee xx
Jess @choosingchia says
mmmm cardamom in anything is so delicious! These tarts look amazing and so healthy too!
Debbie says
Many thanks Jess! I do love easy desserts! Thanks for stopping by, Dee xx
Andre Casey says
Wow! This looks rich and chocolatey! I love the nutritional benefits and how simple this can be made. A perfect comfort treat, great for any day snacking.
Debbie says
Thank you Andre, so happy you like my tarts. Yes, the perfect treat is easy to put together, that is my motto, haha ! Dee xx