No Bake Chocolate Marzipan Dream
For me, the combination of chocolate and marzipan is an absolute win, which is why I’ve tried to come up with a recipe for some time. This Double Chocolate Marzipan Tart is easy to make and doesn’t even require an oven.
This vegan raw chocolate tart is also oil-free and freezer-friendly- in case you've got any slices left (which I doubt to be honest ;-)), you can simply put them in the freezer and slowly defrost them the next time you would like to enjoy a delicious dessert.
How to Make This Chocolate Marzipan Tart
Start by making the crust first. Place all the ingredients needed into a food processor and blend until a sticky mass forms (this might take a couple of minutes, make sure to scrape down the sides every 30 seconds or so). Once it's ready, press it into a cake tin, using your fingers.
Then continue by rolling out the marzipan and putting it on top of the crust. In order for this step to work out, the marzipan should about equal the size of the crust.
For the third layer, heat coconut cream and chocolate in a pan while constantly whisking. Once fully combined, pour chocolate over marzipan layer and put in the fridge to set.
Ingredients & Substitution Notes
Dates: You could either use Medjool dates which are my absolute favourite ones but not always easy to find and also quite expensive. Alternatively, you could also simply use “normal” small ones. Make sure however, that they are soft enough. If they aren’t, soak them in hot water for about 10 minutes before using them otherwise they might give your food processor a very hard time.
Cacao powder: I use non-sweetened cacao powder. Feel free to use any you like.
Maple syrup: If you don't mind this recipe not being vegan, you could also use honey or any other liquid sweetener of your choice.
Chocolate: I always use vegan dark chocolate in almost all of my recipes that require the use of chocolate. However, feel free to use any chocolate you like.
Oats: If you want to make this recipe gluten-free, simply use gluten-free oats.
Pecans & almonds: You'll need them to make the crust.
- Coconut cream: Make sure to put your coconut milk in the fridge the evening/day before you want to make this recipe. Coconut milk, when put in the fridge, separates into two layers: a solid cream at the top and liquid water at the bottom. For this recipe to work, it is really important that you only use the white, solid part of the coconut milk. It only remains at the top of the tin if the milk is cool enough. Secondly, it is really important that your coconut milk is a full-fat milk and has a high content of coconut extract, otherwise there won’t be a lot of cream on top. I prefer using a coconut milk that contains 90% coconut extract, whereas I also tried using a 55% version and it didn’t work. It might take some time to find an appropriate brand but it’s absolutely worth it.
Other No Bake Recipes You Might Like
- Cranberry White Chocolate Tart
- Vegan Chocolate Orange Cheesecake (gf)
- Vegan Chocolate Peanutbutter Pie
Double Chocolate Marzipan Tart
- ½ cup (60g) pecans
- ½ cup (75g) almonds
- ¾ cup (90g) oats *use gluten-free to keep this cake gf
- 1 cup (150g) dates
- 2 teaspoon cacao powder
- 2-3 tablespoon maple syrup
- 400g Marzipan
- 100g (vegan) chocolate
- 1 cup (230g) coconut cream (cream of unsweetened, full-fat coconut milk, see notes)
- Put coconut milk in the fridge overnight.
- Put all the ingredients for the crust into a food processor and blend until a sticky ball-like mass forms (this might take a couple of minutes, make sure to scrape down the sides every 30 seconds or so).
- If your dates aren’t soft enough, soak them in very hot water for 10 minutes before using them.
- Press the crust into a cake tin, using your fingers.
- Knead marzipan until soft.
- Then roll out to a thickness of about 5mm, using a rolling pin. It should equal the size of your crust. (see photos above)
- Put the marzipan on top of the crust and use your fingers to gently press down.
- Put coconut cream and chocolate in a pan.
- Slowly heat the pan and melt down chocolate and cream.
- Then pour the liquid over the marzipan layer and put it in the fridge to set for at least 4 hours or overnight.
- Coconut cream: Make sure to put your coconut milk in the fridge the evening/day before you want to make this recipe. It is really important that your coconut milk has a is a full-fat milk and has a high content (of coconut extract, otherwise there won't be a lot of cream on top. I prefer using a coconut milk that contains 90% coconut extract, whereas I also tried using a 55% version and it didn't work. How many coconut milk tins you need, in order to get 1 cup of coconut cream also depends on the coconut content of your milk. If the content is high, one milk is definitely enough.