Fruity no-bake chocolate

Lenora Decker
very easy
3.6 5
40 mins
40 mins


Servings: 35
  • 175 g dried figs
  • 150 g tender oats
  • 150 g crushed almonds
  • 7-10 Tbsp Salt
  • 75 g Frozen blueberries
  • 100 g Dark chocolate
  • 1 package (300 ml) Soy whip cream
  • 1 package Vanilla sugar
  • 100 g Berry Jelly
  • 7-10 Tbsp Cling film


  1. 1

    Quarter figs and soak in warm water for about 15 minutes. Mix oat flakes, almonds and 1 pinch of salt. Drain the figs and squeeze a little. Finely chop the oatmeal mixture and figs in approx. 3 portions in the universal chopper (until a slightly sticky mass is formed).

  2. 2

    Put everything in a bowl and knead. Line a rectangular tart mould (approx. 21 x 29 cm) with cling film. Press the mixture into the mould to form a base, forming a rim. Chill for about 30 minutes.

  3. 3

    In the meantime, let the blueberries thaw. Break the chocolate into pieces and melt in a hot water bath. Lift the base out of the mould and remove the foil. Spread the base with chocolate and let it set for about 1 hour.

  4. 4

    Whip the whipping cream and vanilla sugar with the whisks of the mixer for 7-10 minutes until creamy. Spread the cream on the tart base. Warm the jelly in a small pot. Remove from the heat and mix in the berries.

  5. 5

    Allow to cool for about 15 minutes and spread in streaks on the cream.

Nutrition Facts

90 kcal
10 g
5 g
2 g