No-bake White Russian Chocolate Tart (raw, grain free, GF, refined sugar free, paleo friendly)

White Russian Chocolate Tart_TCD 8809 This rich, fudge-y White Russian Chocolate Tart is grain, gluten and hassle free as it doesn’t even have to be baked! With an avocado-chocolate base, I consider this a healthy treat plus it combines some of my favorite flavors: coffee, rum and vanilla.

I am madly in love with this White Russian Chocolate Tart! Just like the Dude (The Big Lebowski, anyone?), I am a huge fan of White Russian cocktails (or “Caucasians” as the Dude calls them). I rarely order them while we’re out, though, as a lot of bars will use low quality ingredients; I’ve seen it many times… SO I either make them at home or as of today, I make White Russian flavored desserts!

Why rum? I know, I know. White Russians are vodka based! However, Kahlua or Tia Maria which are White Russians ingredients are rum based so that’s why I added rum plus I love the flavor of it!

As far as I’m concerned, you can skip the vodka altogether anyway. I couldn’t detect vodka in this tart; it could be due to the small amount of vodka I added but my guess is: Vodka is fairly flavorless so that’s why you can’t taste it. You may as well replace the vodka with rum but just in case my taste buds are completely off, my recipe calls for vodka to make it as authentic as possible! Supposedly, vodka carries other flavors well so I give it the benefit of the doubt.

White Russian Chocolate Tart_TCD 8716

This tart is not very sweet. At all. I think this is the least sweet dessert I have ever made! If you make this tart, feel free to add more sweetener – I do not think it would affect the texture (except for the crust: do not add any sweetener to the crust; use more dates if you’d like it sweeter).

One major benefit of cutting out all refined sugar from your diet is that you become incredibly sensitive to sugary foods and eventually, you will need and tolerate less sugar!

White Russian Chocolate Tart (raw, grain free, gluten free)
Prep time
Total time
Serves: 6
Chocolate Cream
  • 8 oz mascarpone (organic, if possible)
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  1. Line a spring form with parchment paper and set aside
  2. Soak dates overnight or at least for 30 minutes, then chop.
  3. Place almonds and coconut flakes into a food processor and pulse until crumbly.
  4. Add remaining ingredients and process until well combined.
  5. Press crust into spring form: cover the bottom and up to 1 inch around the side.
  6. Place spring form in refrigerator for now.
Chocolate Cream
  1. Heat coconut oil over low heat until liquefied.
  2. In the meantime, dissolve instant coffee in 1 tablespoon hot water.
  3. Combine all ingredients in a food processor and process. Stop occasionally to scrape down sides until you have a smooth, thick chocolate cream.
  4. Transfer cream into spring form and smooth it out to an even surface.
  5. Place in the freezer for 30 minutes.
  1. Right before you're ready to take spring form out of the freezer, prepare cream by mixing all ingredients in a bowl until well combined.
  2. Spread cream on top of chocolate cream and refrigerate for at least 1.5 hours before serving. Enjoy!


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  1. says

    This looks sinfully good!
    I am a huge fan of White Russians, but one of my local bars also makes “Castros” which is a White Russian, but with rum, like you mentioned. I can’t handle vodka very well, and the rum-based one is just as good. There’s so little of each used in this recipe though, so it wouldn’t be a problem anyway. I’m going to have to take a note of this, totally sounds like my slice of cake! x

  2. says

    Holy cow. I was just quickly scrolling down the page on Pinterest, saw White Russian, and scrolled right back up. It’s from you! Aaaah. This is the tart!

    It looks AMAZING! I don’t know what your issue is. 😉 The pictures looks great and so does the tart! And White Russians are the only mixed drink that I drink.

    And this tart. This tart! Oh my gosh. It’s just so… glorious.

    • Rose says

      Hi Anita! You could “veganize” this recipe by making this mousse (without the strawberries, of course!) instead of the cream:
      The mousse is pretty close to mascarpone, I would say.

      Another option is to just use whipped coconut cream:
      Refrigerate a can of full fat coconut cream over night (or longer, if you can), scoop out the cream that accumulates on top (discard the liquid, you won’t need it) and whip it with a hand mixer (it might take a few minutes). It makes awesome cream and once refrigerated, it’s pretty stiff and will hold it’s shape nicely!

      I hope this helps! :)

  3. says

    Hello! i like to try this would any nuts be an alternate to dates? and what is the alternate for mascarpone? i dont think we have this here…


    • Rose says

      Hi Julz!
      I’m afraid you won’t be able to use nuts instead of dates :(
      In fact, I don’t think there is any good substitute for dates – perhaps dried apricots or any other dried fruit that is sweet and has the texture of dates.
      As for the mascarpone – just use cream cheese! It’s the closest to it!
      I hope this helps :)

  4. says

    Hi, made this cake today and just can’t say how much I like it. It’s extra easy to make, but O,boy! you can’t eat more than one piece… Or maybe I’m not used to buzz any more 😉
    Anyway! Love it, will make it again.

    • Rose says

      Hi Zrinka!!
      Yes, this cake is very rich. Once piece does it for me, too!
      I’m super glad you liked it!! Thanks for stopping by to give some feedback :)

  5. Brett Deutscher says

    Do you line the whole pan or just the bottom? I was thinking just the bottom. Hope I’m right.

    • Rose says

      I’m sorry for the delay in responding, Brett — I just line the bottom but it looks like you figured it out on your own 😉

  6. Brett Deutscher says

    THIS is fantastic!!! I served it last night to a 15 yr old who hates avocado. He LOVED this and when he found out it was made with avocado, he was in disbelief. He now likes avocado :)
    I used coconut cream whipped for the topping. then I froze the whole thing again for an hour. Put in fridge after that for 2 and it was PERFECT!! I used organic Cacao and it didn’t look quite as dark as in the picture, but it was delightful and not too sweet which every one appreciated…Great recipe Rose!

    • Rose says

      Brett, a picky teenager eating this and loving it is the *best* compliment!!
      I have tricked friends before; those who say they don’t like avocado ha 😉
      I love that you used coconut cream. It’s still my favorite, too! Thanks so much for commenting!

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