Dark Chocolate Cardamom No-Bake Tarts {vegan, gluten-free}.
A rich no-bake dessert with a creamy 3-ingredient fudgy filling and a crust that tastes like a chocolate cookie.
It’s the perfect make-ahead dessert or snack or even breakfast if you like dessert for breakfast! The filling here is remarkably simple — only 3 ingredients! Or you could leave off the spice, and make it 2-ingredients, but then you’d have to change the title.😂
And the exotic cardamom really does set this tart apart from other chocolate tart recipes:Â the sweet spice blends so nicely with the taste of quality dark chocolate so I highly recommend making this tart at least once with the cardamom. I know, I have been on a cardamom-chocolate roll this year – I wonder where I’ll put it next, haha.
This recipe is also unusual in that the filling is only 2 ingredients.
It’s the perfect make-ahead dessert or snack or even breakfast if you like dessert for breakfast! The filling here is remarkably simple — only 3 ingredients! Or you could leave off the spice, and make it 2-ingredients, but then you’d have to change the title.😂
And the exotic cardamom really does set this tart apart from other chocolate tart recipes:Â the sweet spice blends so nicely with the taste of quality dark chocolate so I highly recommend making this tart at least once with the cardamom. I know, I have been on a cardamom-chocolate roll this year – I wonder where I’ll put it next, haha.
This recipe is also unusual in that the filling is only 2 ingredients.I don’t know about you, but the prospect of making a tart always makes me feel stressed and daunted — thinking lists of ingredients and steps and equipment and cleaning. Especially, cleaning! Big obstacle in a recipe when there are lots of tools to clean.
So this one is a breath of fresh air! The filling is only 2 ingredients. And even without the cardamom, it is delicious. I have also been concentrating on getting my recipe ingredients down in number, and am thrilled that this one worked out so well.
The tart crust is gluten-free, and even date-free. I love dates, but I don’t always have them on hand. And I love recipes that can be made with more typical ingredients found at home. The crust ingredients are all easily processed in a blender or mini food processor, and pressed into a tart pan or cupcake well, ready to accept the cream.
And the nutritional benefits are amazing – between the crust and filling, the tart is rich in fiber, nutrients, and of course bursting with dark chocolate antioxidants and magnesium (helps you sleep)!
I hope you love my easy, make-ahead tarts!
The tart crust is gluten-free, and even date-free. I love dates, but I don’t always have them on hand. And I love recipes that can be made with more typical ingredients found at home. The crust ingredients are all easily processed in a blender or mini food processor, and pressed into a tart pan or cupcake well, ready to accept the cream.
And the nutritional benefits are amazing – between the crust and filling, the tart is rich in fiber, nutrients, and of course bursting with dark chocolate antioxidants and magnesium (helps you sleep)!
I hope you love my easy, make-ahead tarts!
Dark Chocolate Cardamom No-Bake Tarts {vegan, gluten-free}
makes 4 tarts
Ingredients
Tart Crust
- 3/4 cup rolled oats (I use this gluten-free brand)
- 1/2 cup buckwheat flour (nut-free;buckwheat is a seed. I use this brand)
- 1/4 cup maple syrup
- 2 tbsp cacao powder (I use this brand)
- 1/2 cup coconut oil
Chocolate Cardamom Filling
- 2/3 cup coconut cream (I use this brand)
- 1 1/2 3.5 oz dark chocolate bars (I use this vegan brand, but you can use your dark chocolate - at least 70% cacao and no additives)
- 1/2 tsp ground cardamom
Useful Equipment
- 4 Fluted Tart Shell Molds (I use these molds)
- 1 cup Pyrex Glass Cup (I use this pyrex cup)
Instructions
- Blend up crust ingredients in a mini food process or blender. You want a texture that will allow you to press into a tart pan or even the bottom of a cupcake well.
- Press into the pan or cupcake well, and freeze the crust for one or two hours - you want to freeze so that you can then pop the tart crust intact out of the molds and fill them. (After that they can be refrigerated).
- Once tarts are hard enough in the freezer to be popped out and not broken, pop them out, and put them on a rack in the refrigerator while you go make the filling.
- Warm the coconut cream in a pyrex glass measuring cup sitting in a boiling water bath. Add in the chocolate bar broken in chunks, and keep stirring until all the chocolate is melted.
- You can fill the tart crusts, and watch the warm chocolate almost instantly set as the hot chocolate meets the frozen crust - but still the setting needs another 30 minutes to an hour in the refrigerator for the tarts to be slicable.
- Either eat right after they are set, or keep refrigerated, covered or sealed in airtight container, for up to 2-3 days. Enjoy!
Dee Dine is the recipe developer and writer behind Green Smoothie Gourmet. She shares her super healthy wholesome recipes on her blog and her Instagram that she feeds her family and friends. She gravitates toward recipes that are fast to create, plant-based, nutritious, easy, and use familiar ingredients. And chocolate is always a good idea! More about Dee.
kanye
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
I love cardamom too Kanye, thank you! Dee xx
Jess @choosingchia
mmmm cardamom in anything is so delicious! These tarts look amazing and so healthy too!
Debbie
Many thanks Jess! I do love easy desserts! Thanks for stopping by, Dee xx
Andre Casey
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
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