In The Kitchen With: Amy Le’s Vegan No-Bake Chocolate Tart

by Emerald Lavender

Amy Le’s Instagram account is filled with gorgeous photos of vegan recipes. Everything from delicious black bean enchiladas and marbled smoothie bowls to sushi styled like flowers can be found in her archives. Her food looks so amazing that anyone would be tempted to go vegan or, at the very least, try a few of her amazing recipes. And today we’re trying one of my favorites: a Vegan No-Bake Chocolate Tart.

Amy is passionate about developing healthy recipes and sharing them online, and her talent for creating food with a beautiful range of colors, textures and shapes is extraordinary. This delicious recipe she’s sharing with us today uses simple ingredients like raw cashew nuts, cacao, coconut milk and sweet dates to create a decadent and delicious dessert. Keep an eye on Amy’s feed for a new food and lifestyle website and several e-books coming soon. In the meantime, enjoy this chocolate tart! —Emerald

Photography by Amy Le

No-Bake Vegan Chocolate Tart

Makes 4, 12-cm round tarts


For the crust:

1 cup raw cashew nuts

3/4 cup almond meal

1/2 cup unsweetened shredded coconut

2 1/2 tbsp cacao or cocoa powder

6 medjool dates, pitted and chopped roughly

1/4 tsp salt

For the filling:

1 1/2 cup raw cashew nuts, soaked overnight (as below)

1/2 cup full fat coconut milk

1/2 cup cacao or cocoa powder*

1/4 cup + 1 tbsp rice malt syrup or maple syrup

2 tbsp coconut oil

2 tsp vanilla extract

1/2 tsp salt


Add the raw cashews nuts for the filling into a medium sized bowl. Fill with water, cover and soak overnight. In the morning, drain, rinse and set aside.

Add the raw cashew nuts for the crust into a food processor or high-speed blender, and pulse until a coarse crumb is formed. Add the remaining ingredients for the crust, and continue to pulse until the mixture is combined, scraping down the sides when needed.

Press mixture evenly into your tart shells. Damp hands will help with this if it becomes a bit sticky.

Add the soaked raw cashew nuts along with all the other ingredients for your filling into a food processor or high-speed blender and mix until smooth, again scraping down the sides when needed.

Fill your tart shells with your chocolate filling and refrigerate for an hour or freeze for 30 minutes or until set.

Optional toppings:


Black currants

Toasted coconut

Cacao nibs

*Note: If using cocoa powder, you may need to use less. Add slowly to taste.

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  • This looks gorgeous. Is there anything that can replace the cashews without affecting the recipe? I am deathly allergic to cashews but can eat almonds. Can I just replace them and get the same results. Love your photos. Cheers, Michele

  • I made it as a one pie because it was easier. Absolutely delicious & very visually pleasing. Wow.

  • Michele, my boys are also allergic to cashews. I have had wonderful results using macadamian nuts. If you can eat them you can easily replace cashews with them.

  • Thank you for this wonderful recipe!! I made 16 of these last night- 1 batch with rice syrup 2nd batch with a light maple syrup. Topped with strawberries. Both delicious!! Freezing the rest and will bring out for a decadent dessert!

  • I made this yesterday, as one full-size tart, and it was a hit with all of my vegan and nonvegan friends! My food processor wasn’t powerful/sharp enough to completely cream the filling with no bits of nuts, but it was still amazing. Strawberries on top and vegan coconut whipped cream on the side. ?