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flatlay of sliced chocolate tart with pistachios.

Vegan Dark Chocolate Pistachio Tart

4.48 from 23 votes
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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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