Nutty Dark Chocolate Tart with Toasted Hazelnuts

Nutty Dark Chocolate Tart with Toasted Hazelnuts

This sinfully delicious no-bake tart with black bean, chocolate and almond filling will satisfy any chocolate craving.

Prep Time: 30 minutes

Cooking Time: 5 minutes

Total Time: 35 minutes (+ 1 hour chilling time)

Serves: 8

Share Recipe
Print Recipe
  • 1 1/2 cups almonds
  • 1/4 cup cocoa powder
  • Pinch sea salt
  • 3/4 cup pitted Medjool dates
  • 2 tbsp coconut oil, melted
  • 1/4 cup chopped toasted hazelnuts
  • 1 oz dairy-free dark chocolate, shaved
  • Filling:
  • 1 cup Ripple Vanilla Milk
  • 7 oz dairy-free dark chocolate, finely chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/3 cup coconut sugar
  • 1/4 cup almond butter
  • 3 tbsp coconut oil, melted
  1. In food processor, combine almonds, cocoa powder and salt; pulse until finely ground. Add dates and coconut oil; pulse until combined. Press into bottom and up side of 9-inch pie plate. Refrigerate while making filling.
  2. Filling: Meanwhile, in small saucepan, heat Ripple Vanilla Milk over medium heat until steaming and just starting to simmer; pour over chopped chocolate in heatproof bowl. Let stand for 1 minute; whisk until smooth and melted. Let cool to room temperature.
  3. In food processor, combine black beans, coconut sugar, almond butter and coconut oil; pulse until well combined. Add melted chocolate mixture; pulse until smooth. Scrape into crust; smooth top.
  4. Garnish with hazelnuts and shaved dark chocolate. Refrigerate for about 1 hour or until set.


– Substitute hazelnut or cashew butter for almond butter.

Running on Empty?

We got you.