Pistachio & Chocolate Cream Tart

Quick & easy tart for the summer? YES please! This cream tart uses only 4 ingredients plus it’s raw vegan! (No baking = no mishaps in the kitchen)

Pistachio & Chocolate Cream Tart









Plate & Silverware from Sur La Table

Pistachio & Chocolate Cream Tart

(Vegan & Gluten Free)

1 cup dates

1 cup pistachios

300g coconut cream*

150g dark chocolate chips


  1. In a blender, blend the dates & pistachios together until a sticky dough forms. With wet hands, press down the “dough” in a lined 9 inch cake pan. Set aside in the freezer.

2. In a large saucepan, melt the coconut cream & chocolate chips on medium heat until it turns into a thick chocolate shake consistency. Let the mixture cool down for 5-10 minutes, then pour it into the crust.

3. Place the tart in the freezer for about 3-4 hours. When ready to serve, keep the cream tart at room temperature for about 5 minutes before eating. Enjoy!

*Buy a can of full fat coconut milk & place in the fridge overnight (for at least 8 hours.) The next morning, open the can & ONLY use the white cream on top for the coconut cream in the recipe.

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