What is 'Bailey's' in this vegan recipe?

In this recipe, 'Bailey's' refers to a dairy-free coffee liquor almond drink, which provides a rich, creamy flavor to the almond butter layer.

How do you make the crust without baking?

The crust is made by blending gluten-free rolled oats, soaked dates, almonds, cocoa powder, maple syrup, coconut oil, and cinnamon, then pressing the mixture into tartlet tins and chilling.

How long do these tarts need to set?

The tartlet crusts require 1 hour of chilling, the coffee liquor layer needs 30 minutes, and the final chocolate ganache layer needs at least 2 hours to set in the fridge.

What kind of coconut milk should I use for the ganache?

You'll need a can of full-fat coconut milk that has been stored in the fridge overnight, so the solid cream can be easily separated and used for the ganache.

Can I make these tarts ahead of time?

Yes, these tarts are ideal for making ahead, as they require significant chilling time to set properly and can be stored in the fridge until ready to serve.

2.4K Views 9 years ago

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

Name: No-Bake Chocolate and Bailey’s Tarts [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 4 servings
Ingredients: 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; 4 tablespoons almond butter; 2 tablespoons dairy-free coffee liquor almond drink; 2 tablespoons maple syrup; 1 tablespoon coconut oil; 1 dash vanilla extract; 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)

PH By: Pamela Higgins

Author Bio

A music-loving, health food-obsessed, fitness-focused Manchester-based freelancer and blogger. My name’s Pamela, and I work... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

Individual no-bake chocolate and Bailey's tarts, garnished with cacao nibs, served on a white plate.

Vegan Gluten-Free No-Bake Chocolate and Bailey’s Almond Butter Tarts with topping

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

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

Dairy Free

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.

Ingredients You Need for 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:

4 tablespoons almond butter
2 tablespoons dairy-free coffee liquor almond drink
2 tablespoons maple syrup
1 tablespoon coconut oil
1 dash vanilla extract

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)

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

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

First make the tartlet cases: Place all of the ingredients into a blender or food processor and pulse until the mixture comes together.
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.
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.
Place a glass bowl over a pan of hot water and melt the chocolate over a medium heat, stirring constantly, then remove.
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.
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.
When ready to serve, simply pop out of the tin and serve!