What size tart pan should I use?

I highly recommend using an 11-inch tart pan. If you use a smaller tart pan, you will end up with extra cookie dough. If that's the case, you can use the extra cookie dough as a decorative topping. It's fun to roll the remaining cookie dough into mini balls or large scoops (as pictured above). This makes your tart look more professional!

Can I use a cake pan?

Yes! You can use a cake pan if you do not have a tart pan. I strongly suggest using a springform pan so it's easy to remove the tart. If you do not have a springform pan, make sure you use parchment paper.

Can I use regular flour?

No. You must use blanched almond flour for this recipe. Regular flour cannot be consumed raw, and it won't create the same results.

How to decorate a tart?

There are endless ways to decorate this healthy cookie dough tart. I love using the extra edible cookie dough as a topping. You can roll it into balls or scoops. Alternatively, top it with chocolate chips, chocolate chip cookies, flaky sea salt, berries, or sprinkles.

No-Bake Cookie Dough Tart

Description

This no-bake cookie dough tart recipe is vegan, gluten-free, healthy, and refined sugar-free! The edible cookie dough tart crust is filled with a rich and creamy chocolate ganache. It’s an easy raw dessert recipe made with almond flour, cashew butter, maple syrup, and coconut milk. There’s no eggs and no oven needed for this raw tart. Everyone loves this chocolate chip cookie dough dessert!

Ingredients

Scale

Cookie Dough Crust

3 cups almond flour
1 cup cashew butter
1/2 cup maple syrup
1 tbsp vanilla extract
1/2 tsp salt
1/3 cup mini chocolate chips

Chocolate Ganache

1 and 1/2 cups chocolate chips
1 cup canned coconut milk (full-fat, not light)
1 tsp vanilla extract

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Instructions

Prepare the crust: In a large bowl, add almond flour, cashew butter, maple syrup, vanilla extract, and salt. Mix together until evenly incorporated. Stir in the mini chocolate chips. The texture will vary depending on the brand of cashew butter used. If your dough feels too sticky, add an extra 2-4 tbsp almond flour and mix together again. Transfer the dough to an 11-inch tart pan (or pie pan). Firmly press the dough across the bottom and sides of the pan, leaving a “well” in the center for the filling. Set aside.
Prepare the chocolate ganache: In a small bowl, add coconut milk. Microwave for 1 minute. Add chocolate chips and vanilla extract. Let sit for 1 minute, then whisk together until smooth. Pour and spread the chocolate ganache into the center of the cookie dough crust.
Chill: Chill the tart in the refrigerator for 2 hours (or until the chocolate ganache sets). After, add any toppings of your choosing (you can also add the toppings before chilling). Slice the tart into 8-12 pieces. Enjoy!

Notes

What size tart pan should I use? I recommend using an 11-inch tart pan. If you use a smaller tart pan, you will have extra crust. If that’s the case, you can use the extra cookie dough as a topping. It’s fun to roll the dough into mini balls of cookie dough or large scoops (as pictured above).
How to store: Store the tart inside a tightly sealed container in the refrigerator. Enjoy within 3-5 days for the best results.
Serving size: This tart is rich, so I recommend cutting it into 12 slices. The nutrition information below is for a 12-slice tart.

Nutrition

Serving Size: 1 slice
Calories: 530
Sugar: 23g
Fat: 41g
Carbohydrates: 41g
Fiber: 8g
Protein: 11g