Easy Vegan Chocolate and Almond Tarts

I’m having a lovely weekend relaxing after Budapest last weekend and a crazy busy week at work again. The problem is that even though I’m able to relax much more then I used to I still feel a little guilty doing nothing but relaxing. So I’ve been relaxing/researching/cooking/exercising which is sort of perfect for me!
And I decided to make a little weekend treat from Andy and I (more for Andy as he’s the dessert daemon!). Another version of my amazing vegan tarts, this time choc and almond with a brazil nut base.

I’ve said before but these tarts are so good! The creamy filling combines perfectly with the nutty cacao base. They are packed with good fats, protein from the tofu and nuts, and with no refined sugar these guys are just too delicious. And they can be whipped up the minutes. Happy days!

Raw choc and almond tart

I love this double chocolately delight but you could add in a couple of tbsp of orange juice to the filling to make a choc orange tart. Mmm love the sound of that.

Raw choc and almond tart

I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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  Makes 4 tarts servings
  20 minutes preparation time
  None cook time


  • Filling ingredients;
  • 1 pack organic silken tofu
  • 3 tbsp raw cacao
  • 3 tbsp almond butter
  • 2 tbsp maple syrup
  • Pinch Himalayan salt
  • 1/2 tsp vanilla extract


  • Base ingredients;
  • 1/2 cup Brazil nuts
  • 5 medjool dates
  • 1 tbsp. almond butter
  • 3 tbsp raw cacao powder
  • Pinch Himalayan salt


  1. Add all the base ingredients to your food processor and blitz until the mix comes together. Remove the mix and divide into four. Press the mix into the bottom and edges of the tart cases (I used 9cm)  and up the sides. Pop in the fridge while you get the filling ready.
  2. Clean your food processor then add all the filling ingredients and blitz until smooth and creamy.
  3. Top the tarts with the filling then pop them back in the fridge to firm up a little.

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  1. Angelita Corredor on January 17, 2016 at 8:19 pm

    Fantastic recipes! Your pictures are fantastic and the recipes are very clear and easy to make! I love it ????

    • Niki on January 17, 2016 at 9:09 pm

      Hi Angelita
      Thanks you so much! So glad you like my recipes.
      Love Niki xx

  2. Teresa on January 17, 2016 at 8:53 pm

    These tarts look so good, and absolutely beautiful! I’m a little confused about which ingredients are for the base, and which are for the filling. Would you mind explaining that for me please? Thanks! ????

    • Niki on January 17, 2016 at 9:11 pm

      Hi Teresa
      So glad you like them! I’ve just made the ingredient list a little clearer. Please let me know if it’s clear now?
      Thanks so much for pointing it out.
      Love Niki xx

      • Teresa on January 24, 2016 at 2:49 pm

        Yes, that makes more sense! Thank you! ????

        • Niki on January 25, 2016 at 4:53 pm

          Great news! Best wishes, Niki xx

  3. Janine on January 20, 2016 at 8:12 am

    AMAAAAAAAAAAAAZING! Never tried out silken Tofu?!? Need to try this Tofu out for sure. xx Janine

    • Niki on January 25, 2016 at 4:52 pm

      Hi Janine
      Its the best.. makes perfectly creamy dessert fillings! So good!
      Lots of love Niki xxx

  4. Daniela on May 18, 2016 at 9:22 pm

    Hi, i love your recipies. Make my life much easier and healthier!!!! But I cannot eat soy. Could I replace the tofu for buffalo ricota for instance? Many thanks daniela

    • Niki on June 16, 2016 at 8:14 pm

      Thank you so much Daniela!
      Hmm I haven’t tried that lovely but I think it would work.
      Keep me posted
      Love, Niki ????

  5. frozen raspberry clafoutis recipe on November 2, 2018 at 2:24 pm

    You too can have green tea or raspberry leaf tea.

    • Niki on November 5, 2018 at 7:56 pm

      My pleasure! 💗

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