Have your cake and vegetable too! No need to turn on the oven for this delicious chocolate tart; it’s quick to assemble and satisfyingly rich. Plus, the added black beans make for a nutrient-dense dessert with healthy protein-rich carbs.
Tip
If prunes are a little dry, simply soak in warm water for 10 minutes and drain well.
No-Bake Rich Chocolate Coconut Tart
Ingredients
- 1 cup (250 mL) pecan halves, toasted, about 20 halves
- 1/4 cup (60 mL) unsweetened, medium-shred coconut
- 6 pitted dried prunes
- 2 Tbsp (30 mL) unsweetened cocoa
- 2 Tbsp (30 mL) chia seeds
- 1 Tbsp (15 mL) coconut oil, melted
- 1/8 tsp (0.5 mL) sea salt
- 4 oz (113 g) dark chocolate, broken into pieces
- 1/4 cup (60 mL) coconut milk
- 14 oz (398 mL) can black beans, rinsed and drained
- 1 Tbsp (15 mL) maple syrup or agave
- 6 pitted dried prunes
- 1 tsp (5 mL) vanilla
- 1 oz (28 g) dark chocolate, melted
- 1/4 cup (60 mL) large flaked coconut, toasted
- Flaked salt (optional)
- Assorted fruit for garnish (optional)
Nutrition
Per serving:
- calories116
- protein3g
- fat7g
- saturated fat4g
- trans fat0g
- carbohydrates12g
- sugars5g
- fibre3g
- sodium33mg
Directions
01
In food processor, whirl pecans and coconut until crumbly. Add remaining crust ingredients and continue to whirl, scraping down sides of bowl a couple of times, until mixture is finely mixed and ground. In 8 in (20 cm) tart pan with removable sides, press crust evenly into bottom and up the sides with lightly oiled hands. Place in freezer to harden while preparing filling. Clean food processor bowl and blade.
02
In small saucepan or microwave-safe bowl, heat 4 oz (113 g) chocolate and coconut milk until melted. Stir to blend. Add chocolate mixture and black beans to food processor along with syrup or agave, prunes, and vanilla. Whirl, scraping down sides of bowl occasionally, until mixture is blended and creamy smooth.
03
Pour into chilled nut crust and smooth the surface with offset spatula. Refrigerate until firm, about 3 hours. Tart can also be covered and frozen for a couple of weeks.
04
To serve, pop base from sides of tart pan. Place 1 oz (28 g) chocolate in microwave-safe small bowl and heat for 30 seconds. Stir and repeat for another 10 seconds until melted. Scatter toasted coconut over top of tart and drizzle with melted chocolate. Garnish with flaked salt or additional assorted fruit, if you wish.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
