Sunflower Seed Chocolate Tart

Another week... another chocolate tart! This time the star of this rich chocolatey treat is sunflower seed butter and sunflower seeds, which make for a lovely rich and flavorful nut-free dessert alternative.

As you can see from the photo above, the tart came out super lush and creamy, and absolutely delicious. And so easy to put together -- a big win! The filling here tastes something like a chocolate fudgesicle....so good and so creamy.

I topped it with cacao nibs and rose petals, but in retrospect I should have used sunflower seed petals to keep the theme going! I had a big facepalm moment when I put this one in the freezer (after making several versions of it while tweaking the recipe), when I suddenly remembered my bag of sunflower petals in the cupboard. Doh!

If you wanted to go that route, you can see what they look like on this raw orange caramel tart. You can find lots of people selling them on Etsy. Nonetheless, rose petals are always super pretty and tend to brighten up any dessert, so I can't complain about the final result -- but just giving you options, as always :)

Sunflower Seed Chocolate Tart

---

★★★★★ 5 from 2 reviews

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

Print Recipe

Pin Recipe

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:

• 1 ¼ cup raw sunflower seeds, shelled*
• ½ cup honey dates, pitted
• 2 tbsp sunflower seed butter
• 2 tbsp maple syrup

Filling:

• 9 tbsp natural sunflower seed butter
• 9 tbsp plant milk**
• 9 tbsp maple syrup
• 2 tbsp cacao butter, melted but not hot***
• 1 tbsp + 1 teaspoon cocoa powder (I recommend using alkalized)
• just over 1 tsp unsulphured blackstrap molasses
• just over ½ tsp salt

Optional Toppings:

• cacao nibs, edible dried rose petals and buds

---

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).