No-Bake Chocolate Berry Tart (Gluten Free & Vegan!) Recipe
This No-Bake Chocolate Berry Tart is a luscious, gluten free and vegan dessert perfect for any occasion. It features a rich, chocolatey oat crust, a creamy coconut chocolate filling, and a fresh berry topping, all without any baking involved. Dairy-free, refined sugar-free, and boasting fresh flavors, this tart makes an impressive and healthy dessert that everyone can enjoy.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free, Vegan
Ingredients
For the Crust:
- 1 3/4 cup (190 grams) rolled oats (certified gluten free, if needed)
- 2/3 cup (65 grams) unsweetened cocoa powder
- 1/3 cup pure maple syrup
- 2 Tablespoons coconut oil
- Pinch kosher salt
For the Chocolate Filling:
- 1/3 cup pure maple syrup
- 1/3 cup coconut oil
- 1/3 cup coconut milk
- 2/3 cup (65 grams) unsweetened cocoa powder
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
For the Topping:
- 1 1/2 – 2 cups fresh berries (a mix of fresh raspberries, strawberries, and blueberries)
- Fresh mint leaves (optional), for garnish
Instructions
- Make the Crust: Pulse the rolled oats in a food processor to break them up slightly. Add the cocoa powder, maple syrup, coconut oil, and a pinch of kosher salt, then process until the mixture clumps together and sticks when pinched. If needed, add more coconut oil in 1/2 teaspoon increments to achieve desired consistency. Press the dough evenly into a tart pan with a removable bottom. Refrigerate the crust while preparing the filling.
- Prepare the Chocolate Filling: Combine maple syrup, coconut oil, coconut milk, cocoa powder, vanilla extract, and kosher salt in a food processor or blender. Pulse until smooth and well blended, ensuring there are no lumps. Spread the chocolate filling evenly over the chilled crust. Use a spatula or the back of a spoon to smooth the surface or create gentle swoops for decoration.
- Add the Topping: If serving within 4-5 hours, arrange fresh berries on top of the chocolate filling in any desired pattern. Chill the tart in the refrigerator for at least 30-40 minutes to set. For longer storage, cover the tart with plastic wrap and refrigerate until ready to serve, then add berries just before serving. For extended storage, freeze the tart (without berries) wrapped tightly and stored in an airtight bag for up to 2-3 weeks; thaw in the refrigerator before topping and serving. Optionally garnish with fresh mint leaves.
Notes
- Use certified gluten free oats if gluten sensitivity is a concern.
- Adjust the coconut oil quantity in the crust if the mixture is too dry or crumbly.
- The tart keeps well in the refrigerator for several days but is best served fresh.
- Freeze the tart without berries for longer storage and add fresh berries after thawing.
- For an extra decorative touch, use an offset spatula to create texture in the chocolate filling.
- Maple syrup can be substituted with agave syrup or another liquid sweetener if preferred.
