Chocolate Orange Tart (Healthy, Vegan, GF)

This rich and creamy no-bake healthy chocolate tart features a nutty no-bake crust (made entirely from dates and pecans) layered with bright orange marmalade, crunchy pistachios, and a silky chocolate-tofu filling. This chocolate orange tart is naturally gluten-free, dairy-free, and vegan.

Ingredients · Servings 12

2 ½ cups pecans
1 ½ cups pitted dates (soaked in hot water for 5 minutes, drained)
2 tablespoons Dutch cocoa powder
⅛ teaspoon salt
9 oz. orange marmalade ((store bought or homemade) room temperature)
1 cup roasted salted pistachios (roughly chopped)
2 tablespoons cornstarch (rounded)
1 cup soy milk (divided)
3 tablespoons vegan butter
16 ounces firm tofu (pressed with paper towels until all water is released then blended until very smooth)
3 tablespoons Dutch cocoa powder
⅔ cup powdered sugar
2 teaspoons vanilla
fresh orange slices (1-2 Navel or orange of choice)
roasted and salted pistachios (whole and roughly chopped)
finishing salt (like Sel de Gris or Maldon)

Method · 20 min

Grease a 9-inch tart pan with a removable bottom.
In a blender or food processor, blend the pecans until fine crumbs form. Add the drained pitted dates, cocoa powder, and salt and blend until combined. Add a splash of water into the blender or food pro if you need some help getting the mixture to blend. Once the mixture sticks together when pinched between two fingers, it’s ready to use.
Press the mixture into the greased tart pan.
Using a spoon, scoop and spread the orange marmalade onto the bottom of the crust, avoiding the sides. Sprinkle the pistachios evenly over the marmalade and very gently press them down. Place tart crust into the freezer.
In a small bowl, whisk together cornstarch and ¼ cup of the soy milk until there are no lumps. Set aside.
In a medium saucepan, melt the vegan butter on medium heat. Once melted, add ¾ cup soy milk, blended tofu, cocoa powder and powdered sugar. Whisk until combined.
Whisk the cornstarch mixture a little before pouring into the saucepan. Continue to whisk gently until the filling begins to thicken and becomes thick pudding. Turn off the heat and remove from the cooktop. Whisk slowly until the mixture cools, about 3-5 minutes.
Add the vanilla extract and whisk one last time until incorporated.
Remove the crust from the freezer and carefully pour in the filling, using a spatula to smooth the top. Place in the fridge at least 4 hours or overnight until set.
Once the tart has set, slice oranges thinly through the equator, either with a sharp knife or with a mandoline. If you’d like to make a splayed twisted orange, place the tip of your knife in the center of the orange and slice straight towards one edge. Twist and place on top of the tart.
Sprinkle pistachios and salt to taste.
Slice and enjoy!

No-Bake Chocolate Tart with Orange Marmalade (Vegan + GF)

If you want to wow your guests with a dessert that's rich, elegant, yet healthy-like it came from a fancy pastry shop but made (without baking!) at home-this is the one. This healthy chocolate orange tart is exactly the kind of dessert that makes holiday entertaining feel special without adding stress. It looks like it came straight out of a French patisserie, but everything comes together in under 30 minutes of active work. Traditional French chocolate tarts (tarte au chocolat) usually use a baked shortcrust pastry and rich ganache similar to my Easter chocolate tart. This version keeps that same luxurious chocolate flavor but skips the dairy and gluten entirely, using a nut-based crust and tofu filling for a healthier, no-bake version that fits modern dietary needs.

Why You'll Love It

One of my personal passions is combining fruit with chocolate - it just makes everything more playful and interesting. Think of my banana bread chocolate chip muffins, raspberry brownies, or chocolate pear cake … this chocolate orange tart absolutely belongs in that family.
Even though I've made some tarts before (like my Easter chocolate tart and blueberry tart), this is my first holiday dessert tart in years - and I wanted it to be both elegant, healthy, and approachable. It also happens to be vegan, gluten-free, dairy-free, and refined sugar-free friendly, so everyone at the table can enjoy a slice.

Main Ingredients & Substitutions

Pecans (crust): I used pecans for buttery sweetness and easy binding. You can substitute with walnuts, almonds, or hazelnuts. For nut-free, try toasted sunflower seeds + a few gluten-free oats.
Dates (crust): I used dates because they add natural sweetness + stickiness. You can also use soft Medjools work; if using firmer dates, soak longer. For a lower-sugar crust, replace ¼ of dates with almond butter.
Pistachios (filling): I used roasted, salted pistachios - they add salty crunch and color pop. If you prefer other nuts, make sure they are roasted and salted for the filling to add crunch and balance between the sweetness of the other ingredients. You can substitute with hazelnuts (Ferrero vibes), almonds, or cacao nibs for cacao-crunch.
Orange marmalade: Citrus bitterness balances chocolate richness. You can substitute with apricot jam, blackberry, strawberry jam, or lemon curd. Using a thick jam with chunks of fruit work best with this tart.
Firm tofu (blended): It's essential to creating a custardy filling without dairy/eggs. If you really want that silky smooth texture, replace the firm tofu with silken and add 2 more tablespoons of cornstarch to help thicken the filling. However, the tart will be more delicate to handle.
Dutch-process cocoa (crust & filling): It adds a smooth, deep chocolate flavor. You can also use natural cocoa but it will taste sharper; add a pinch more sugar if needed. To achieve a darker and richer chocolate filling, use black cocoa powder instead.
Vegan butter: Adds gloss and richness. Sub: refined coconut oil (milder flavor); add a pinch of salt if your butter is unsalted.
Note: This photo shows all the ingredients I used for making this tart:
Note: This is a quick visual guide with step-by-step photos; for precise measurements and full instructions, see the recipe card below.
Crust: Grease a 9-inch tart pan. Pulse pecans to fine crumbs in a food processor; add soaked/drained dates, cocoa, and salt. Process until the mixture sticks when pinched (add a splash of water if needed). Press firmly into the pan.
Marmalade + Pistachios: Spread marmalade over the base (avoid the sides). Sprinkle pistachios, press lightly, and freeze while you make the filling.
Chocolate Filling: Whisk cornstarch with ¼ cup cold soy milk. In a saucepan, melt vegan butter; whisk in ¾ cup soy milk, blended tofu, cocoa, and powdered sugar. Whisk in the cornstarch slurry; cook until thick like pudding. Remove from heat, whisk 3-5 minutes to cool slightly, then stir in vanilla.
Assemble & Chill: Pour the chocolate filling into the crust, smooth the top, and refrigerate 4 hours or overnight until set.
Toppings (optional): Add thin orange slices, extra pistachios, and flaky salt. Slice and serve.