This vegan chocolate tart recipe is perfect if you need a show stopping fancy chocolate dessert to impress all of your guests. No one will ever know how easy it is to make!
Best vegan chocolate tart
Unlike many other popular vegan chocolate tart recipes, this one does not require a long list of hard-to-find ingredients.
In fact, you can make the chocolate filling with just two ingredients!
If you are not a baker and wrote off tart recipes in the past as being too difficult, you should definitely give this one a try. It will completely change your mind.
With no baking required (not even for the crust), the simple recipe can be egg free, dairy free, plant based, soy free, gluten free, and keto friendly.
Also try this Vegan Cheesecake Recipe
Non vegan approved recipe
With a raw dessert crust and rich chocolate ganache center, it is almost impossible to resist the charms of the no bake vegan chocolate tart.
I made one this past weekend for a small group of friends, none of whom are vegan.
They all absolutely loved it.
One friend even said he would go vegan in a heartbeat if he could eat this chocolate tart for breakfast, lunch, and dinner.
Not sure I would go that far… but it is delicious.
Non vegans also love my Vegan Chocolate Chip Cookies
Chocolate vegan tart topping ideas
I recommend pretending you are an artist and treating this gorgeous tart as a blank canvas to decorate with an array of yummy vegan garnishes.
Sprinkle shaved chocolate, cacao nibs, or flaky Maldon sea salt over top.
Add a dusting of powdered sugar and sliced fresh strawberries, blueberries, raspberries, or cherries.
Or arrange banana slices and homemade Coconut Whipped Cream around the circumference of the circular tart.
Drizzle with almond butter, peanut butter, or hot chocolate fudge sauce.
You can also add pretzels, coffee beans, or crushed peppermint candies to the top of the eggless dessert.
For a chocolate Nutella tart, use roasted hazelnuts in the crust and decorate with additional hazelnuts and a swirl of Homemade Nutella.
I topped mine with a swirl of melted chocolate, a quick sprinkle of flaked salt, and a handful of mini dark chocolate chips.
Ingredients for the dairy free chocolate tart
Coconut Milk – This should be canned full fat coconut milk or coconut cream, not the kind that comes in a carton in the refrigerated section, and not lite or low fat.
There is also a coconut free version linked in the recipe box below that employs high protein firm or silken tofu to achieve a similar texture.
Chocolate Chips – I used semi sweet chocolate chips. To make a tart that is entirely vegan, be sure to look on the label and buy dairy free chocolate chips.
Most grocery stores should carry at least one plant based option. If using unsweetened chocolate chips, add your favorite sweetener to taste in the filling.
Vegan Tart Crust – You have multiple options for the base. I chose to make a raw tart crust with dates, cocoa powder, and nuts.
Try a mix including any of the following: pecans, walnuts, almonds, macadamia nuts, pumpkin seeds, peanuts, or cashews.
If you prefer, feel free to use any chocolate or non chocolate vegan tart crust that will fit in a nine inch removable bottom tart pan. Or go with the sugar free option below.
Sugar free keto variation
For a keto version of the recipe, buy sugar free chocolate chips and use the following low carb tart crust as your crust recipe:
Combine two cups almond or pecan flour, a fourth teaspoon of salt, and six tablespoons of melted coconut oil or butter or enough to make it slightly sticky.
If you have no pecan or almond meal on hand, you can pulse raw nuts in a food processor until they yield a flour consistency.
Leftover coconut milk? Make Vegan Pumpkin Pie or Coconut Ice Cream
What if I do not own a tart pan?
I did not initially own a tart pan either, so I ordered this one on Amazon.
It arrived with two standard size tart pans (nine inch and eleven inch) as well as four mini tart pans The total price was surprisingly inexpensive.
So now I have a great excuse to try more vegan tart recipes in the near future, including fruit tarts, lemon tarts, and savory tarts.
If you do not wish to splurge on a new tart pan, simply line the bottom of any nine inch round pan with parchment paper instead.
How to make a vegan chocolate tart
To give the filling adequate time to firm up, I like to make it the day or night before.
If using the date based crust, buy pitted dates or remove the pits. Dates should be soft. However, if they are stale (rock hard), just rehydrate them by microwaving for a few seconds or pouring boiling water over top and letting them soak until soft.
The first step to make the recipe is to combine all of the crust ingredients in a food processor until evenly blended and crumbly.
I did try the recipe in a blender but found it to yield an overly sticky dough that was difficult (albeit not impossible) to work with. So I highly recommend using a high quality food processor if you own one.
Transfer the mixture to a nine inch tart pan or a parchment lined pie pan. Press down very firmly, working from the center out, to evenly distribute the dough. Set aside.
Heat the coconut milk or coconut cream in a saucepan just until it begins to boil. Turn off the heat, and add the cup of chocolate chips. Stir constantly until the chips melt and the tart filling is smooth.
Pour the contents of the saucepan into the prepared crust, and freeze a few hours or refrigerate overnight or until firm enough to slice.
Store leftovers in the refrigerator for three to four days. Or slice the tart and freeze in an airtight container for up to two months.
Vegan chocolate tart recipe video
Above, watch the step-by-step vegan tart recipe video
The tart was adapted from these Chocolate Truffles and Avocado Chocolate Mousse.
Chocolate Tart Filling
- 1 cup canned coconut milk or coconut cream (coconut-free version: Vegan Chocolate Pie)
- 1 cup chocolate chips
Crust Recipe
- 2 cups walnuts or almonds or pecans
- 1 cup dates (or use the keto crust recipe above)
- 3 tbsp cocoa powder
- 1/8 tsp salt
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*For firmest results, I like to make the recipe the night before. Or you can freeze it until firm if you prefer not to wait that long.To make the vegan chocolate tart: If not already pitted, remove the date pits. If dates are rock hard, just microwave a few seconds. Combine all crust ingredients in a food processor until thin crumbles form. (Using a blender yields a super sticky dough that’s much harder to work with.) Transfer dough to a 9-inch tart pan or a parchment-lined pie pan, and press down very firmly to evenly distribute the dough.  Heat the coconut milk (it must be the full fat canned kind) or cream until barely boiling. Turn off heat completely, and stir in the chocolate chips until they melt. Pour filling into the crust. Either freeze a few hours until firm enough to cut or refrigerate overnight. If it’s still too soft to cut clean slices, freeze a half hour to get it firmer. Refrigerate or freeze leftovers. View Nutrition Facts
Vegan Chocolate Desserts
