Vegan mocha chickpea tart

Vegan mocha chickpea tart

Coffee and chocolate? Yes. Chickpeas? I promise you won’t taste them. They pack a little protein punch and help the tart hold together beautifully. The nutritious caramel-y Medjool dates are so good with the coffee. The Finn Crisp rye cracker crust makes for a super crunchy base. If you want to make a no-bake, gluten-free base watch the first part of the Chocolate Orange Tart recipe.

The recipe is for a 5” tart. It’s pretty filling, so it’s perfect for sharing… or having in 2 halves.

Cooking info

  • Prep time 25m
  • Cook time 5m
  • Difficulty Easy
  • Serves 2

Nutrition (Based on 1 serving / half a tart)

  • 365 Calories
  • 36g Carbs
  • 5g Protein
  • 23g Total fat
  • 18g Saturated fat
  • 0mg Cholesterol
  • 18g Sugar
  • 5g Fibre
  • 5mg Sodium

Nutritional info

The super filling chickpeas and nutritious dates in this recipe are a great double act of vitamins, minerals and fibre. The wholegrain crackers, add crunch and fibre and the cacao is full of delicious antioxidants. The cold-pressed coconut oil is there flying the flag for saturated fats, it's stable, it's good for the brain and it's the type that will keep you fuller for longer.


1 serving

Feeds 2

For the tart crust

  • 3 Finn Crisp rye crackers
  • 1.5 tbsp Coconut sugar
  • 1.5 tbsp Coconut oil

For the filling

  • 115 g Chickpeas, cooked and drained
  • 3 tbsp Brewed coffee
  • 4 Dates
  • 2 tbsp Cacao powder
  • 1.5 tbsp Coconut oil


  • 2 pinch Cacao nibs
  • 1 pinch Cacao powder



  • If you’re not mad about the coffee flavour simply soak the dates hot water and drain before adding the blender. Then add 2 tbsp of plant milk for a creamy finish.

  • Dandelion root coffee is a great tasting alternative to decaf coffee

  • Swap the Coconut Sugar for 3 dates and chill for 10 mins in the freezer if you want to make a raw, chewy tart base.

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