Pistachio & Chocolate Cream Tart

Quick & easy tart for the summer? Yes please! This cream tart uses only 4 ingredients and requires no baking!









Pistachio & Chocolate Cream Tart

(Vegan & Gluten Free)

1 cup dates, pitted & chopped

1 – 1 1/2 cups pistachios

1 can (400g) of full fat coconut milk

200g 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 milk & chocolate chips on medium heat until it turns into a thick chocolate shake consistency. Let the mixture cool down for 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. I like to serve the tart with fresh raspberries, strawberries and Ferrero Rocher!

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


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