No Bake Chocolate Pecan Tarts – Gluten Free

by Marla on May 6, 2010 · 89 comments

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Gluten Free Pecan Chocolate Tarts with Pink Ribbon

I made these simple, delicious no bake Chocolate Pecan Tarts to have around the house for grab & go snacks. These are treats that look and taste like the most decadent dessert, but are actually high energy foods in disguise. I am thrilled that my mom and dad are visiting us from NY this week. We are looking forward to a happy week & special Mother’s Day.

No-bake dessert tarts with organic chocolate and pecans

My body doesn’t love flour as much as my taste buds do. These are sinfully & satisfying sweet treats that will leave smiles and not guilt. These are quick and easy to prepare so you can spend more time away from the kitchen & enjoying your weekend.

Child art with tart dessert

Here chocolate is partnered with the most delicious flourless/gluten free tart shell you will ever sink your teeth into. The toasted nuts make it taste like there is loads of butter in these tarts and there is none. This dessert should suit anyone. Vegans, gluten free & dairy free diets can all be satisfied.

Gluten Free Raw Chocolate Pecan Tarts

Makes about sixteen 2 inch tarts (you can make more or less, just adjust ingredients using similar proportions)

INGREDIENTS

  • 1 cup toasted Pecans
  • 3/4 cup pitted dried Medjool Dates
  • pinch of fine Sea Salt
  • 8 ounces your favorite Chocolate, about 1/2 oz of chocolate for each tart
  • 8 ounces unsweetened Soy Milk, Rice Milk or Heavy Cream

METHOD

Pre heat oven to 350˚F with the rack in the middle. Place pecans on a baking sheet in a single layer. Toast pecans for about 10 minutes, until fragrant and lightly browned. Watch that they do not burn. Lets nuts cool in baking sheet. Add pecans, dates and salt to blender or food processor. Combine in processor until finely ground and the “dough” sticks together when pinched. Chill dough in fridge for about 15 minutes, so it isn’t too sticky to work with.

Line a mini tart pan with plastic wrap. Press pecan/date mixture into pan. Gently take mixture off tart pan with plastic wrap, then peel off wrap.  This dough is very fragile, so be gentle. Freeze tart shells for about 15 minutes, until firm.

Bring soy milk, rice milk or cream to a boil in a medium pan. Put chocolate in a medium bowl. Take hot milk off the stove and pour onto chocolate.  Stir and let the chocolate melt. Remove tart shells from freezer and add spoonfuls of creamy chocolate ganache. Put filled tarts into the fridge for about an hour or so to set.  Your tarts will last quite a few days in the fridge sealed in a airtight container. You can also wrap them in plastic wrap & baggies to store in the freezer for a few months.

*Once they get to room temperature the tarts soften quite a bit. Serve them on a plate with forks because they are crumbly.

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