Despite what you may have heard, tarts do not always have to be complicated. For this Vegan Chocolate Tart recipe, we’re swapping the complicated pâte sucrée (sweet tart crust) for a 2-ingredient Oreo cookie crust and the pastry cream for a 3-ingredient vegan chocolate ganache filling. It’s a deceptively easy and crowd-pleasing dessert! You don’t even need to turn your oven on to make this dreamy chocolate treat. All you need to do is let the no-bake chocolate tart set in the fridge for a few hours before it’s time to slice. Serve it to dinner guests, your date on Valentine’s Day, or the chocolate lovers in your life!
Ingredients needed (with substitutions)
Oreo cookies – They’re crushed and pressed into the tart pan to make a chocolate cookie crust, just like in my Vegan Oreo Cheesecake recipe. Any kind of Oreo-type cookie will work here. Vegan butter – Softened and mixed with the cookie crumbs to make the moldable, no-bake, and flourless Oreo cookie crust.Coconut milk – Use a can of full fat coconut milk. Lite coconut milk or the kind from a carton isn’t rich and fatty enough to help the ganache set in the fridge.Dark chocolate – Get your hands on some good quality vegan dark chocolate of 70% cocoa. This percentage isn’t too sweet or too bitter, leaving the ganache with the perfect amount of richness and chocolate flavor. Always double-check the ingredients to make sure the brand you’re using is vegan.Vanilla extract – For balance and flavor in the filling.
How to make a vegan chocolate tart
Find the complete recipe with measurements in the recipe card below. To start the chocolate tart crust, pulse the Oreo cookies in a food processor until they turn into fine crumbs. Add the softened vegan butter to the processor and pulse again until clumps form and the mixture sticks together when pinched between your fingers. Dump the cookie crumb mixture into your tart pan. Press it down on the bottom and up the sides of the pan (the bottom of a water glass makes this very easy). Place the crust in the fridge to set. Next, make the ganache filling by chopping the dark chocolate and placing it in a heat-proof bowl. Heat the coconut milk in the microwave. Pour the warm coconut milk over the chopped chocolate in the bowl and let it sit until it melts. DO NOT STIR yet. Add the vanilla after a few minutes, then whisk the three together until you have a smooth ganache. Tip: Is your chocolate taking more than 3 minutes to melt? Feel free to zap the chocolate/milk mixture in the microwave for 20 to 30 seconds to help it along. Pour the ganache into the chilled cookie crust. Smooth out the top with a spoon, then place the tart in the fridge until it’s set and firm. Slice and enjoy!
Topping ideas
Keep it simple with a sprinkle of flake salt, shaved chocolate, freeze-dried strawberries, crushed nuts, or fresh berries on top. To go all out, top the tart with coconut whipped cream or a drizzle of melted vegan white chocolate.
Tips and variations
To make a salted chocolate tart – Add 1/4 teaspoon of salt to the ganache filling, and finish with coarse or flaky sea salt on top.Gluten free – Use gluten free Oreos or similar cookies.Instead of coconut – I haven’t tested this recipe without coconut milk but you can try replacing it with oat milk or soy milk. I’m not sure it will thicken up as much though. Some sort of vegan cream might work as well.Individual tart pans – You can make individual chocolate tarts in 2 or 3 small tart pans instead of one large pan.How to slice – For smooth, clean slices, run the blade of a sharp knife under hot water first. Repeat this step for every slice.
Frequently asked questions
Want more vegan chocolate desserts?
Vegan Chocolate DonutsChocolate Sugar CookiesVegan Chocolate MousseVegan Truffles
title: “Vegan Chocolate Tart” ShowToc: true date: “2024-11-08” author: “Linda Miller”
5 55 Published Feb 10, 2022, Updated Nov 07, 2023
Why You’ll Love This Vegan Chocolate Tart
If you’re a chocolate person, this tart was made for you! It’s loaded with chocolatey goodness. This tart is decadent, delicious and satisfying, but also wholesome and healthy so you can feel good about indulging. It’s paleo-friendly, dairy-free, vegan, gluten-free and grain-free. Aka the perfect dessert for your friends with varying dietary needs!
Ingredients Needed
How to Make This Vegan Chocolate Tart
Make crust: Start by making your crust. Add the coconut, pecans, dates and sea salt to a food processor or mini chopper and process until the dates have turned into a sticky paste that holds the crust together. Divide the mixture into two and press into two mini springform pans. Place the crust in the freezer while you make the tart filling. Make filling: Make the creamy, chocolatey filling! Blend the coconut cream, cacao powder, maple syrup, coconut oil, vanilla and sea salt in a high powered blender or food processor until creamy. Pour half of the filling over each crust. Use a spoon to make sure the filling is even and smooth. Chill: Place the pans back in the freezer to set – this takes at least 2 hours, but I like to leave them in overnight.
What Can I do With The Leftover Coconut Water or Cream?
Don’t throw away your leftover coconut water or cream! Both can be used in a variety of different recipes. The leftover coconut water is a great liquid base for smoothies like this tropical green smoothie or mango smoothie. With the leftover coconut cream you can mix it with a little water to make coconut milk, which can be used in so many different recipes. Some ideas: coconut shrimp curry, detox soup, tropical oatmeal, mango chia pudding or this butternut squash turkey chili.
How to Serve
When you’re ready to serve, take the pans out of the freezer, remove the springform pans and let it sit for 10-15 minutes to soften just a bit. Cut into slices, add any optional toppings and enjoy! I served this tart with chocolate flakes, red currants and blueberries, but have fun with the toppings! Here are some ideas:
Berries – blueberries, raspberries, strawberries, blackberries… any berry would be delicious! In the photo I have blueberries and fresh red currants. Other fruit – if you don’t have berries on hand, any type of fruit would work well as a topping. Sliced bananas, peaches, cherries… the options are endless! Chopped nuts – add some crunch by topping your tart with chopped pecans, walnuts, almonds or your favorite nut.
PS: It’s important to note that the longer this tart sits out, the softer it will get – it becomes pudding-like! It will still taste amazing, but won’t be as firm.
How to Store Leftovers
Store any leftovers back in the freezer for 1-2 months. I recommend storing them in a freezer-safe, air-tight container for the best results.
More Vegan Desserts to Try
Vegan Blueberry Cheesecake Bars Avocado Lime Tart Vegan Chocolate Pie Almond Butter Espresso Cookies Healthy Twix Bars Protein Mug Cake Vegan Rice Krispie Treats Homemade Samoas Cookies Healthy Chocolate Peanut Butter Fudge Easy Healthier Butterfingers Chocolate Covered Frozen Raspberries Sweet Potato Brownies Cherry Crisp
Be sure to check out all of the popular no bake dessert recipes here on EBF!
