Briana Boldin

Follow me on Facebook

Briana Boldin

Follow me on Instagram

Chocolate is something that I think everyone likes to enjoy once and a while – for those who don’t already partake on a regular basis!

I enjoyed a pecan-crusted chocolate ganache tart while out to dinner with a friend a while back and enjoyed it so much I thought it would be the perfect dessert to transform into a macrobiotic masterpiece.

This recipe uses no processed or refined sweeteners and is completely vegan and soy-free – it also requires no baking process (but does need a good rest in the refrigerator).

The result? A not-too-sweet decadent chocolate tart that is actually pretty good for you.



  • 1 cup pecans (or walnuts)
  • ½ oats (or almonds)
  • pinch of salt
  • ¼ cup coconut oil
  • 2 dates


  • ½ cup cashews
  • 6 tbsp. cocoa powder (can substitute pure carob powder if cocoa-sensitive)
  • 4 tbsp. tahini (can be replaced with almond butter, but I like the tanginess of tahini)
  • 1 tbsp. vanilla extract
  • ½ cup almond milk (can be replaced with oat, hemp, or any other vegan milk)
  • ¾ cup dates

Toast the nuts until they begin to get hot; add in the oats and toast together until fragrant (if you toast the oats from the beginning with the nuts, they will burn before the nuts are properly toasted) and let cool.

In a food processor, process pecans, oats, salt, oil, and dates until a dough forms.

Press the dough into a spring-form pan, spreading it evenly along the bottom with no crust coming up the side.

In a food processor, process the cashews and dates until very smooth. Add cocoa powder, tahini, vanilla, and milk and process again until very smooth. Pour this mixture into the crust, smooth the top, and let it set in the refrigerator for at least 6 hours (preferably overnight).

Serve chilled.


Share This