If you’re looking for a plant-based dessert that looks fancy but is super easy to make, this vegan chocolate tart is your answer. It has a crunchy, nutty base and a smooth chocolate ganache filling — all made without an oven. The best part? It’s gluten-free, dairy-free, and naturally sweetened, yet tastes just like a gourmet treat.
Ingredients
For the crust:
- 1½ cups almonds or walnuts
- 1 cup soft dates (pitted)
- 2 tablespoons cocoa powder
- 1 tablespoon coconut oil
- Pinch of salt
- For the filling:
- 1 cup full-fat coconut milk (from a can)
- 200g dark chocolate (dairy-free) or vegan chocolate chips
- 2 tablespoons maple syrup or agave syrup
- 1 teaspoon vanilla extract
- Pinch of sea salt (optional)
How to Make Vegan Chocolate Tart
- Prepare the crust:
Add almonds, dates, cocoa powder, coconut oil, and salt into a food processor. Blend until the mixture holds together when pressed. - Press into tart pan:
Transfer the crust mixture into a 9-inch tart pan. Press firmly and evenly into the bottom and up the sides. Refrigerate while you prepare the filling. - Make the filling:
Heat the coconut milk in a saucepan until just starting to simmer. Remove from heat and add chopped dark chocolate. Let it sit for a minute, then stir until fully melted and smooth. - Add flavouring:
Stir in maple syrup, vanilla extract, and a pinch of sea salt for extra depth of flavour. - Fill and chill:
Pour the chocolate mixture into the prepared tart crust. Smooth the top with a spoon. Chill in the refrigerator for at least 3 hours or until firm. - Garnish and serve:
Top with berries, coconut flakes, or chopped nuts if desired. Slice and serve chilled.
Expert Tips
- Use soft dates for the crust. If they’re dry, soak in warm water for 10 minutes first.
- Use good quality dark chocolate (70% or higher) for the richest flavour.
- You can use a springform pan if you don’t have a tart pan.
- Add a bit of instant coffee powder to the filling to enhance the chocolate flavour.
Storage Tips
- Store the tart in the fridge, covered, for up to 5 days.
- It can also be frozen (wrapped well) for up to 1 month. Thaw in the fridge overnight before serving.
- Best served chilled straight from the fridge.
Nutrition (Per Slice – Approx. 1 of 10)
- Calories: 280
- Fat: 21g
- Carbs: 18g
- Sugar: 10g
- Protein: 4g
- Fiber: 4g
Packed with healthy fats and antioxidants from nuts and dark chocolate, this tart is indulgent but much cleaner than traditional versions.
This no-bake vegan chocolate tart is everything you want in a dessert — rich, smooth, and satisfying without any refined sugar or dairy. It’s a beautiful plant-based alternative to traditional chocolate tarts and is guaranteed to impress both vegans and non-vegans alike. Simple ingredients, minimal prep, and a stunning result — try it once, and you’ll be hooked!
FAQ’s
Can I make this tart without a food processor?
Yes, you can use a blender to make the crust, or crush the nuts manually and mix with finely chopped dates until the texture holds together.
Is this tart gluten-free?
Yes, this vegan chocolate tart is completely gluten-free as it uses nuts and dates for the base instead of flour.
What can I use instead of coconut milk?
You can use cashew cream or any plant-based cream alternative, but full-fat coconut milk gives the richest texture and best result.
Can I prepare this vegan tart in advance?
Yes, it’s a perfect make-ahead dessert. You can prepare it a day or two in advance and store it in the fridge until ready to serve.
How do I store leftovers?
Store any leftover tart in an airtight container in the fridge for up to 5 days. You can also freeze individual slices for longer storage.
