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Murielle Banackissa
Date Sweetened Double Chocolate Tarts

Date Sweetened Double Chocolate Tarts

Print recipe
1 hour 30 mins Prep: 20 mins Cook: 10 mins Refrigeration time: 1 hour
Serves 4

Rich, chocolatey, date sweetened, gluten free and nut free, this vegan dessert is sure to conquer all the chocolate lovers out there! 



  • 1 ¼ cup tigernut flour
  • ¼ tsp sea salt
  • 2 tbsp + 1 tsp cacao powder
  • 3 tbsp coconut oil , at room temperature
  • 1 tbsp maple syrup


  • ½ cup packed pitted medjool dates
  • 150 g silken tofu
  • ½ cup chopped dark chocolate (at least 70%. I used 85%), plus more for topping
  • 4 tbsp full fat coconut milk
  • 1 tbsp cacao powder
  • ½ tsp instant coffee , optional
  • Pinch of sea salt
  • Fresh berries , for garnish

Prepare the crust:

  1. Step 1

    Preheat oven to 350ºF.

  2. Step 2

    Make the crust by adding tigernut flour, salt, and cacao powder into a bowl. Mix until combined.

  3. Step 3

    Add coconut oil and maple syrup and incorporate using a fork.

  4. Step 4

    Divide the mixture between 4 tart tins and press the mixture evenly onto the bottom and up the sides of each tart tins.

  5. Step 5

    Poke crust with a fork and place in the oven to bake for 8 minutes.

  6. Step 6

    Remove from the oven and let cool completely.

Prepare the filling:

  1. Step 1

    Prepare the filling by adding the medjool dates into a bowl. Cover with boiling water and let sit for 10 minutes.

  2. Step 2

    Drain water (you can keep it to use in smoothie or oatmeal recipes), gently squeeze the water out of your dates and transfer into a high speed blender along with the rest of the filling ingredients.

  3. Step 3

    Blend until smooth, scraping the sides as needed.

  4. Step 4

    Divide the chocolate filling between the 4 tart tins. Smoothing out the top.

  5. Step 5

    Refrigerate for at least 1 hour.

  6. Step 6

    To serve, remove the tarts from the tart tins and garnish with fresh berries and more chopped dark chocolate.

  7. Step 7

    Keep in the fridge for up to 3 days in an airtight container.

Common Questions & Swaps

  • Can I swap the dates with another sweetener? I have not tested the recipe with another sweetener so I could not say if the result would be the same if you used maple syrup for example.
  • Do I need to use dark chocolate? I would say yes. The dates add a lot of sweetness and I feel like if you would use a chocolate below 70% your tarts will end up overly sweet.

  • Can I use another nondairy milk? I think so. There is not too much of it in the recipe so you should be ok using any other nondairy milk. Just make sure it is not sweetened.

  • Can I use medium or firm tofu? No. The silken tofu is what makes this cream so deliciously creamy.

  • I don’t have tigernut flour, can I use something else? I think almond flour would be a great substitute here.  

Date Sweetened Double Chocolate Tarts-40
Tarts plated in plates surrounded by chocolate filling and berries
Overhead shot with 6 mini tarts
Tart cut in half with juicy blackberry in the middle.