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raw vegan chocolate tartlets
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No Bake Tartelettes with Raw Vegan Chocolate Ganache Filling

Author - Gena Hamshaw


  • 3/4 cup rolled oats
  • 3/4 cup walnuts
  • 1/4 tsp sea salt plus an extra pinch for the filling
  • 3 tbsp and 1/3 cup cacao powder or cocoa powder, divided
  • 6 large pitted medjool dates
  • 1 tbsp and 1/3 cup maple syrup divided
  • 1 cup cashews soaked overnight or for at least four hours
  • 1/3 cup coconut oil
  • 1 tsp vanilla
  • 1/4 cup water
  • Fresh raspberries optional


  • To make the crust, grind oats in a food processor fitted with the S blade till powder. Add walnuts and grind till they're quite crumbly. Add sea salt and 3 tbsp cacao and pulse to combine.
  • Add the dates to the processor and process till mixture is sticking together. Add 1 tbsp maple syrup and continue to process till mixture is holding together really well.
  • Press crust into your tartelette pans, making sure to keep the thickness even and get the sides nice and high. Refrigerate for one hour or more (up to a day or two).
  • In a high speed blender, blend the cashews, oil, 1/3 cup maple syrup, 1/3 cup cacao or cocoa powder, vanilla, water, and a pinch of sea salt. Let it blend for as long as necessary to make it completely, silky smooth.
  • Pour the filling into the tartelette shells. Refrigerate for several hours before serving, to let the ganache set. Top with fresh raspberries if desired!
  • Makes 2 4.75-inch tartelettes, with a little extra left over.