Easy Chocolate Orange Tart (Vegan & No Bake)

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Creamy & easy to make Chocolate Orange Tart – the perfect recipe for last-moment occasions or just for enjoying a healthy piece of chocolate deliciousness.

This tart is not only finger-licking but also wholesome. Yeah, that’s right!

A main ingredient for the chocolate cream is a protein powder, which makes this tart super dense, high-protein, healthier & less caloric than most tart recipes. 

If you don’t have protein powder, don’t worry; I’ll share an alternative option with you in the end. 

Now, let’s begin.

Why should you make this tart?

• It is super creamy & delicious.
• It is no-bake & relatively easy to make. 
• A piece has less than 200 calories and almost 9 grams of protein!
• You can make it in advance and store it in the freezer.
• Requires NO cream, no sugar, no butter, no dairy, no biscuits (for the crust).

Ingredients for the Chocolate Orange Tart:

For the crust:

• Dates, oats, orange juice, a bit of coconut oil & salt. Nothing too fancy, but that’s what makes the crust great – it is simple to make, and delicious! 

For the filling:

• Protein powder: This crucial ingredient will thicken the filling, and make the tart protein packed. I use Form Nutrition for most of my protein sweets. It contains all 9 essential amino acids, 20g of plant protein, and 7g of fiber per serving. For this recipe, you can use their Chocolate Salted Caramel flavor. If you are based in the US, you can order it from here, or you can also get it within the UK and Europe.
• Orange juice: Since it is orange tart, we’ll need the juice of orange!
• Peanut butter: For a creamy and peanutty kick. 
• Date syrup: To add the perfect amount of sweetness. 
• Melted chocolate: I used sugar-free dark chocolate to increase the chocolate taste and make the tart solid. 
• Cacao powder: To boost the chocolate flavor more and to help with the texture. 
• Coconut oil: Just a spoon to make sure the consistency will be on point.

For the decoration:

• The decoration is a totally optional step. You can simply decorate the tart with fresh berries, a sprinkle of cacao nibs, orange zest, etc. In case you feel creative and want to make more fancy frosting, you can do it with the following ingredients: cashews, date syrup, coconut cream & coconut oil, tapioca, lemon juice, tamari, and strawberry powder (for a pink color!)

Easy Chocolate Orange Tart (Vegan & No Bake)

Ingredients

Crust:

• 130g dates (3/4 cup)
• 135g whole oats (1 1/2 cup)
• 5 tbsp freshly squeezed orange juice (45ml)
• 2 tbsp coconut oil, melted (12g)
• A pinch of salt

Cream:

• 250g orange juice
• 120g  Form Nutrition protein powder – if you don’t have it, use peanut flour
• 50g peanut butter 
• 100g melted chocolate
• 20g cocoa powder
• 50g date syrup
• 6g (1 tbsp) melted coconut oil 

Frosting (for decorating):

• 1/2 cup cashews (70g)
• 2 tbsp (30g) date syrup
• 4 (22g) tbsp coconut oil, melted
• 50ml coconut cream, the top part from a can
• 50ml water + 1 tbsp tapioca*
• 1 tbsp lemon juice 
• 1/2 teaspoon tamari
• Optional: 3 teaspoons strawberry powder (to get pink color)

Note: In the end, I didn’t use all of the frosting. I probably used a bit more than 1/3 of it, but it is always better to have more & enough frosting than too little.

Instructions

For the crust – Soak the dates for a few hours (or “quick-soak” in boiling water for 5 minutes).

In a blender, add whole oats and blend until you get a flour-like consistency. Then, add the dates and the rest of the ingredients and mix until everything is well combined.

Use a 19cm/7,5inch cake tin with removable walls and put parchment paper on the bottom. Transfer the mixture and spread evenly. Put in the freezer to rest.

For the cream – Melt a bar of chocolate on low heat. Be careful not to burn the chocolate. Add freshly squeezed orange juice, protein powder, peanut butter, and melted coconut oil and mix in a blender.

Then, add the melted chocolate, date syrup, cacao powder, and mix again. Once everything is well combined, pour over the crust, and return to the freezer.

Decoration (optional) – This step isn’t necessary, but if you want to make pretty decoration cream, you can do it by soaking the cashews in water for a few hours, overnight, or “quick-soak” in boiling water.

Transfer to a blender with date syrup (or agave), coconut oil, coconut cream, lemon juice, and if you wish, ½ teaspoon of tamari. Blend until you get a smooth cream. In a small pan, add 50 ml orange juice (OR water if you don’t have it), add 1 tbsp (12g) tapioca, and mix. Then on low heat, mix until you get a gooey, thick texture. Move to the blender and mix.

If you want to get pink color, add strawberry powder or dried strawberries/raspberries. Move to a silicone piping bag, and decorate the cake.

Notes:

• The calories below are calculated without the frosting.

FAQ:

Can I skip the protein powder?

Protein powder is an essential ingredient, but if you don’t have it, use peanut flour. It will have a more peanutty taste, but it will be delicious, too. Plus, peanut flour is also high in protein, too.

If you add peanut flour, you might have to increase the sweetener. Try out the cream, and decide if it needs more sweetness. 

Do I need the arrowroot for the frosting?

I honestly added it because I wanted to make sure the frosting will be solid enough. However, I think even without it, the cashew frosting will be perfectly fine. 

Can I use a different sweetener?

Instead of date syrup, you can use maple syrup or agave instead.

Can you freeze this Vegan Chocolate Orange No Bake Tart?

Yes, the tart is freezer-friendly, so you can keep it there for weeks. To thaw, simply leave at room temperature for an hour or two. Once it’s defrosted, pop it in the fridge until you need it.