Description
This decadent No-Bake Chocolate Tart with Pistachio Paste offers a rich, creamy ganache layered over a crunchy nutty base and topped with vibrant pistachios. Made without any baking, this elegant dessert combines raw cacao, whole nuts, and luscious coconut cream to create a naturally sweetened, vegan-friendly treat perfect for special occasions or anytime indulgence.
Ingredients
Scale
For the Tart Base
- 200 g pecans (or hazelnuts, walnuts, or cashews)
- 70 g cacao powder (raw cacao or unsweetened cocoa powder)
- ½ teaspoon sea salt
- 50 ml pure maple syrup (or agave syrup, plus 1-2 tbsp more if needed)
For the Pistachio Paste
- 150 g shelled pistachios (raw or roasted and unsalted, see note 1)
- 50 ml pure maple syrup (or agave syrup)
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 1 teaspoon matcha powder (optional, for color)
For the Ganache
- 350 g chilled full-fat canned coconut milk or coconut cream
- 170 g vegan dark chocolate (finely chopped)
- 60 g pure maple syrup (or agave syrup)
- ¼ teaspoon sea salt
For Garnish
- 50 g chopped pistachios
Instructions
- Prepare: Soak the shelled pistachios in water for 4 hours, or quick-soak them in boiled water for 30 minutes to an hour. Rinse and remove as much skin as possible. Line the base of a 9-inch tart tin with parchment paper and set aside.
- Make the Base: Pulse nuts, cacao powder, and salt in a food processor until fine crumbs form. Add maple syrup and blend to combine until mixture sticks like dough. If needed, add more syrup or water 1 tablespoon at a time. Press the dough firmly into the base and sides of the tart tin. Freeze for 30 minutes until firm.
- Make the Pistachio Paste: Blend peeled soaked pistachios, maple syrup, vanilla bean paste, and optional matcha powder in a high-speed blender or food processor for 5–10 minutes until very smooth, scraping down sides regularly. Check that crust is firm, then spread pistachio paste evenly over it. Refrigerate while preparing ganache.
- Make the Ganache: Gently heat coconut milk in a saucepan to a simmer without boiling. Pour over finely chopped dark chocolate in a heat-resistant bowl. Let sit for 5 minutes, then stir until smooth. If chocolate is not fully melted, use a double boiler to gently heat. Whisk in maple syrup and salt. Pour ganache over pistachio layer, tap gently to remove air bubbles, then smooth the surface. Chill for at least 4 hours or overnight.
- Garnish the Tart: Remove tart from the tin onto a serving plate and sprinkle chopped pistachios around the edges.
- Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Defrost in the fridge overnight before serving.
Notes
- Soaking and removing pistachio skins improves texture and flavor of the paste.
- This tart is fully vegan, gluten-free, and refined sugar-free making it suitable for many dietary preferences.
- If you cannot find full-fat canned coconut milk, use the solid cream part from refrigerated coconut milk.
- Adjust maple syrup quantities to taste, especially if using different nuts or sweeter/drier cacao powders.
