Chocolate and almond butter are the perfect partners to form these gorgeous, rich and indulgent gluten-free, dairy-free, vegan friendly boozy desserts ideal for any celebration. These tarts are rich but light, thanks to the dominant almond flavors and satisfies as a creamy alcoholic treat.

No-Bake Chocolate and Bailey’s Tarts [Vegan, Gluten-Free]



To Make the Crusts:

  • 5-ounces gluten-free rolled oats
  • 3-ounces dates soaked in hot water (10 minutes)
  • 3-ounces almonds
  • 3 tablespoons of cocoa powder
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil
  • 1 teaspoon cinnamon

To Make the Coffee Liquor Layer:

To Make the Chocolate Ganache: 

  • 3-ounces dark chocolate (chopped)
  • 1 can coconut milk, stored in fridge overnight
  • 2 tablespoons maple syrup
  • Cacao nibs (optional garnish)


  1. First make the tartlet cases: Place all of the ingredients into a blender or food processor and pulse until the mixture comes together.
  2. Divide between 4 individual loose-bottomed tartlet tins and use your hands to press into each one – being sure to cover the base and up the sides. Chill for 1 hour.
  3. Next whisk together the almond butter layer ingredients until smooth then spoon a generous layer over the base of each tartlet. Return to the fridge for 30 minutes.
  4. Place a glass bowl over a pan of hot water and melt the chocolate over a medium heat, stirring constantly, then remove.
  5. Scrape the solid part of the coconut milk from the tin and spoon this into the chocolate along with the maple syrup and whisk well.
  6. Pour over the almond layer to cover and fill to the top of each tartlet (there may some extra leftover!) then sprinkle over some cacao nibs. Chill in the fridge to set for at least 2 hours.
  7. When ready to serve, simply pop out of the tin and serve!