(Almost) No Bake Chocolate Silk Pie with Pecan Crust

(Almost) No Bake Chocolate Silk Pie with Pecan Crust

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If you’re looking for a dessert that feels decadent but is secretly wholesome and a piece of cake (err...pie) to make, this date-sweetened chocolate tart is it. 

The crust is nutty and buttery, the filling is silky and rich, and the whole thing is completely free of refined sugar. With just a handful of real-food ingredients—including pecans, almond flour, coconut milk, tahini, and Just Date Chocolate Chips—this tart comes together quickly and looks impressive on any dessert table.

It’s the kind of recipe that tastes like you spent hours on it… even though you didn’t.

Ingredients

For the Tart Shell

  • 2 cups raw pecans

  • 6 tbsp extra-fine almond flour

  • 1/2 cup melted vegan butter (we like Miyoko’s European Style) or melted coconut oil

  • 3 tbsp Just Date Syrup

For the Filling

  • 1/2 cup Just Date Dark Chocolate Chips

  • 1/4 cup Just Date Syrup

  • 1/4 cup tahini

  • 1 cup coconut milk, warmed on the stove

    • (Keep an eye on it—don’t let it boil. If it curdles, skim off the top before mixing.)

  • 1/8 tsp kosher salt

  • 1 tbsp melted coconut oil

1. Make the Tart Shell

  1. Preheat the oven to 350°F.

  2. Pulse the pecans in a food processor until finely ground—crumbly, but not powdery.

  3. Transfer to a mixing bowl and stir in the almond flour.

  4. Using your hands, mix in the melted vegan butter and date syrup until the mixture resembles damp sand.

  5. Press the crust evenly into a tart pan with a removable bottom, making sure to press up the sides.

  6. Prick the bottom all over with a fork.

  7. Bake on the center rack for 12–15 minutes, until lightly toasted and set.

  8. Let the crust cool completely.

2. Make the Filling

  1. Place chocolate chips and date syrup in a medium mixing bowl.

  2. Pour the hot (not boiling) coconut milk over the chocolate.

  3. Stir with a spatula until the chocolate is fully melted and smooth.

  4. Add tahini, melted coconut oil, and salt. Mix until well combined.

3. Assemble the Tart

  1. Pour the chocolate filling into the cooled tart shell.

  2. Refrigerate for 30 minutes.

  3. Sprinkle the top with flaky sea salt and crumbled pecans or crushed almonds.

  4. Chill overnight in the refrigerator or 6 hours in the freezer to fully set.

  5. Serve with dairy or vegan whipped cream, if desired.

Just Date