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slice of vegan chocolate tart that's nut-free and made with sunflower seeds

Sunflower Seed Chocolate Tart


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 7" tart
  • Category: Tart
  • Method: No-Bake
  • Cuisine: Dessert

Description

This sunflower seed-based chocolate tart is a delicious no-bake fudge-like dessert with a rich chocolatey flavor. This recipe is gluten-free, vegan, and paleo.


Ingredients

Crust:

Filling:

Optional Toppings:


Instructions

  1. Process all crust ingredients in a food processor into a fine sticky crumble. Transfer into a 7″ springform pan with a removable bottom (or a dish of a similar size, lined with parchment paper) and press down into a thin crust along the base and edges. Freeze while working on the next step.
  2. Blend all filling ingredients in a power blender until completely smooth. Pour this mixture into the prepared crust. Sprinkle with toppings, if using.
  3. Freeze for 5-6 hours or overnight. Slice and enjoy!****

Notes

*Can also use toasted, but unsalted.

**I used unsweetened vanilla almond milk here, but if you’re looking for a nut-free option can use rice milk, soy milk, pumpkin seed milk, etc.

***If you have the Unconventional Treats book & video series, check out the video on the best way to melt raw cacao as well as the chapter on how to work with it if you need any assistance.

****Storage notes: keep the tart frozen until ready to eat. It softens quickly, so no need to thaw out ahead of time (or for more than 5-10 mins).

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