Vegan Dark Chocolate Pistachio Tart

This vegan dark chocolate pistachio tart is gluten-free and no-bake. A creamy ganache chocolate filling with pistachio paste in a chocolate pie crust.
Prep Time: 1 hour
Chilling time: 4 hours
Total Time: 5 hours
4.43 from 19 votes
flatlay of sliced chocolate tart with pistachios.

Who doesn’t love the combination of chocolate and pistachio? For me, it’s a match made in heaven. And according to all of your feedback over on the gram the majority of you are with me on this one!

This dark chocolate pistachio tart is vegan, dairy free, gluten free. and requires no baking. It’s perfect for impressing your loved ones for the holiday season (they won’t even know it’s vegan!). The best thing is it can be made in advance so you don’t need to worry about whipping it together on the day of your dinner party. Simply prepare it the day before or even further in advance and store it in the freezer until the day of serving.

I was originally inspired to make this tart from seeing one of Martha Stewart’s recipes, which was a milk chocolate pistachio tart. I knew i has to make a vegan version 🙂

Dark chocolate pistachio tart
 

THE LAYERS

CACAO CRUST

The crust for this tart is no-bake and made using mostly wholesome ingredients; hazelnuts, cashews, cacao powder, maple syrup and a pinch of salt. The nuts in the recipe can easily be interchanged for other nuts – almonds, walnuts etc will all work in place of the hazelnuts and cashews if you are intolerant to one of them.

PISTACHIO BUTTER

The pistachio layer of the tart is a homemade pistachio butter/paste. If you’d prefer, you could always use a layer of ready made store bought pistachio butter instead, However, the method of making the pistachio butter for this recipe will get the best results for a bright green colour which pops in contrast to the dark chocolate.

CHOCOLATE GANACHE

We love a good chocolate ganache here on the blog, and this dark chocolate ganache is rich, silky and super delicious. Made using just a few ingredients; coconut milk,  maple syrup, cacao powder, vanilla extract and of course, dark chocolate. A lot of dark chocolate brands are vegan-friendly by default – but always be sure to check the label in case they’ve managed to sneak some milk fats in!

LET’S MAKE A DARK CHOCOLATE PISTACHIO TART

PREP THE PISTACHIOS

For this recipe you can use either raw or roasted pistachios, but they must be unsalted. If you’re using roasted pistachios, which usually come with their shell you’ll need to remove the shells first.

The next step was to let them soak in cold water overnight, or for a minimum of 4 hours. The aim of this is to soften the nuts to make them easier to blend and also to make removing the skins much more manageable. If you’re in a hurry, you can quick soak the pistachios in boiled water for 1 hour instead.

In order to help them appear as bright and green as they can be, you’ll need to remove the skins from them. This step takes a little bit of time and effort, but it’s definitely worth it for that bright green hue – and almost therapeutic. Remove as much of the skins as you can by hand, and then give the pistachios a good drying with some clean paper towels. And that’s it, nice bright green delicious pistachios, prepped and ready to be blended into some mouthwatering cake.

Bear in mind that although I do recommend this step for the best and most professional results, it is completely optional. If you don’t have the time to spare or you simply don’t mind the little bits of skin then it’s absolutely fine to leave them on. I would however always recommend soaking the pistachios for at least a couple of hours to make mixing much easier on your blender.

PISTACHIO BUTTER

Once you’ve prepped the pistachios it’s on to the pistachio butter – which basically means just popping the ingredients into a food processor or blender to do the hard work.

Place all the ingredients for the pistachio butter in a high speed blender and blitz until smooth. This will take some time, 5-10 minutes usually depending on your blender or food processor. Be sure to scrape down the edges every minute or so in between blends. Set the pistachio butter aside and start preparing the crust.

CACAO CRUST

For the crust, add the hazelnuts and cashews to your food processor and blitz until they form a fine crumb consistency. Next add in the remaining base ingredients and continue to blitz for another minute until the mixture begins to stick together and form a dough.

Make sure your tart tin has a removable base, as this will make it much easier to remove the tart once set. Line the base of a 9″ tart tin with some parchment paper.

Then press the dough mixture into the bottom of the cake tin, using a spatula or flat bottom glass to pack it down into the base and up the side edges of the tin.

Add an even layer of the pistachio butter on top of the tart base and place the tart back in the fridge.

CHOCOLATE GANACHE

To make the ganache filling, add the coconut milk, vanilla extract, maple syrup, cacao powder and salt to a saucepan and heat up to a simmer. Remove from the heat and add in the chocolate, stirring until completely melted and incorporated into the mixture.

Next pour the chocolate mixture into the tart base and allow to cool for 10 minutes before placing the tart back in the fridge. Allow the tart to chill and set for approx 4 hours before serving.

Dark chocolate pistachio tart

GARNISH

Carefully remove the tart from the tin and decorate the top of the tart with ground or chopped pistachios.

Store this tart in an airtight container in the fridge for up to 5 days. Alternatively, you can freeze it in portions and defrost an hour before serving.

Dark chocolate pistachio tart

WHY MAKE THIS RECIPE?

  • Easy to make
  • Rich and decadent chocolate filling
  • Perfect for pistachio lovers
  • Plant-based and vegan-friendly
  • Ideal for special occasions
  • Easy to make
  • No-bake
  • Egg-free
  • Dairy-free
  • Free from any animal derived products
 
 

 

HERE ARE SOME OTHER RECIPES THAT I THINK YOU’LL LOVE

flatlay of sliced chocolate tart with pistachios.

Vegan Dark Chocolate Pistachio Tart

4.43 from 19 votes
PRINT RECIPE PIN RECIPE
Creamy ganache chocolate with pistachio paste in a chocolate pie crust. This dessert is vegan, dairy free, gluten free and no-bake.
Prep Time 1 hr
Chilling time 4 hrs
Total Time 5 hrs
Servings 10

EQUIPMENT

  • 9" tart tin with removable base

INGREDIENTS

PISTACHIO BUTTER

  • 1 cup pistachios, shelled soaked in water for 4 hours and rinsed
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp matcha powder

CRUST

  • 1 cup hazelnuts
  • 1 cup cashews or ground almonds
  • 4 tbsp cacao powder
  • ¼ tsp Himalayan pink salt
  • 2 ½ tbsp maple syrup

CHOCOLATE FILLING

  • 2 400ml cans chilled coconut milk *see recipe notes
  • 4.2 oz vegan-friendly dark chocolate
  • 2 tbsp maple syrup
  • 1 tbsp cacao powder sieved
  • ½ tsp vanilla extract
  • tsp sea salt
  • ¼ cup chopped pistachios for garnish

INSTRUCTIONS

  • To begin you will need to prepare the pistachios by soaking them them overnight. Add them to a large bowl, cover with water and refrigerate (or a minimum of 6 hours). You can also quick soak the pistachios in boiled water for one hour instead.
  • Rinse the pistachios with clean water and remove as much of the skins as possible. They should coming off easily using your fingers as the water will have loosened them.
  • Next remove as much of the skin from the pistachios as possible by peeling it away with your fingers. The skin should come off quite easily as a result of pre-soaking them. This step is optional if you don’t mind leaving the skins on!
  • Place all the ingredients for the pistachio butter in a high speed blender or food processor and blitz for 5-10 minutes until smooth. Scrape down the sides of the jug every minute or so in between blends. Set aside while you make the crust.
  • For the crust, add the hazelnuts and cashews (or almond flour) to your food processor and blitz until they form a fine crumb consistency.
  • Add the remaining base ingredients and continue to blitz for another minute until the mixture begins to stick together and form a dough.
  • Line the base of the tart tin with parchment paper.
  • Press the dough mixture into the bottom of the cake tin, using a spatula to pack it down and smooth out the top.
  • Add an even layer of the pistachio butter on top of the tart base and place the tart back in the fridge while you prepare the chocolate ganache.
  • For the chocolate ganache, add the coconut milk, vanilla extract, maple syrup, cacao powder and salt to a saucepan and heat up to a simmer.
  • Remove from the heat and add in the chocolate, stirring until completely melted and incorporated into the mixture.
  • Pour the chocolate mixture into the tart base and allow to cool for 10 minutes before placing the tart back in the fridge.
  • Allow the tart to chill and set for approx 4 hours before serving.
  • Decorate the top of the tart with ground or chopped pistachios
  • Carefully remove the tart from the tin and serve.
  • Store in an airtight container in the fridge for up to 5 days or alternatively freeze it in portions and defrost an hour before serving.

RECIPE NOTES

* Chilled coconut milk - refrigerate the cans of coconut milk overnight, then only use the thick cream from the top of the cans

NUTRITION

Calories: 342kcal | Carbohydrates: 27g | Protein: 9g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 1mg | Sodium: 114mg | Potassium: 466mg | Fiber: 4g | Sugar: 14g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 3mg
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11 thoughts on "Vegan Dark Chocolate Pistachio Tart"

  1. 5 stars
    Thanks – result SO delicious Ive shared this recipe twice already in one week! I didn’t have enough pistachios for the decoration so used flaked almonds. Also I only used one can of rich and creamy coconut milk as well over half of it was solid when I took it out of the fridge – and only a 90 g bar of vegan chocolate. Even so there was enough ganache to cover the whole tart.

    1. Hi Bridget,

      Thank you so much for your wonderful feedback! Great to hear that the recipe still came together with those amendments and almonds on top sound amazing!

  2. hi christina, if we use this Pistachio Paste in a regular pie, will the paste be melted while being baked inside the pie? thanks 🙂

    1. Hi,

      I haven’t tried baking the paste so I can’t vouch for how it will behave I’m afraid. I imagine it would work if you’re blending it in with other ingredients though.

        1. You’re very welcome, and thank you so much! Would love to hear how it goes if you give it a try 🙂

  3. 5 stars
    Hi I’ve just tried to make this tart but it turned out a disaster and I don’t know why, could you please help me? I followed the recipe, but when I had to add the layer of pistachio butter on the crust it didn’t stick, the butter and the crust got mixed up and I could hardly make another base. I am glad I managed to make it but I wonder what went wrong.
    I believe that this tart tastes amazing, and I can’t wait to eat it tomorrow! Thank you for this great recipe!

    1. Hi Anna,

      Thank you so much for your feedback 🙂 I wonder if perhaps the consistency had something to do with it. If the base is too soft or sticky and/or the pistachio paste isn’t blended down enough it could be an issue. A way to avoid this next time would be to pop the base into the freezer for an hour before adding the paste, that way it will definitely be solid enough to take on the next layer. I hope this helps!

      Christina x

      1. Hi Christina,
        thank you so much for getting back to me.
        The tart was a success, even if the taste of the pistachio paste wasn’t there unfortunately, but it was delicious anyway!
        When I made the pistachio paste it was completely smooth but too thick, so I added 3 tbsp of water and it turned out perfect.
        The base wasn’t sticky at all, it was a bit dry too. Next time I’ll follow your advice, the base has to be sticky and I’ll leave it in the freezer for an hour.
        Thank you for your advice and for sharing this fantastic recipe.

  4. 5 stars
    I love this recipe! The pistachio chocolate combination is just sweet enough to be delicious but not over the top. I will definitely be making this again.

    1. Hi Aubrey,

      That’s so great to hear! I’m delighted that you enjoyed the recipe, thanks so much for the lovely feedback x