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Vegan Chocolate Tart

5 from 6 votes

This chocolate vegan 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!

Dairy Free Egg Free Chocolate Tart

If you’ve written off tart recipes in the past as being too difficult, you should definitely be sure to give this one a try, because it will completely change your mind!

Just 6 ingredients, no baking required (not even for the crust!), and the simple recipe can be egg free, dairy free, vegan, soy free, gluten free, and keto friendly.

Also try this Vegan Cheesecake Recipe

Vegan Tart Recipe

With a raw dessert crust and rich chocolate ganache center, it’s almost impossible to resist the charms of the no bake vegan recipe.

I made one this past weekend for a small group of friends, none of whom are vegan. They all loved it! One friend even said he’d go vegan in a heartbeat if he could eat this chocolate tart for breakfast, lunch, and dinner.

Not sure I’d go that far… but it is pretty darn delicious.

Chocolate Tart Topping Ingredients

Vegan Tart Topping Ideas

Shaved chocolate

Cacao nibs

Maldon sea salt

Coconut Whipped Cream

Crushed pretzels

Powdered sugar

Coconut Butter

Almond or peanut butter

Coffee beans

Crushed peppermint candies

Or garnish the eggless dessert with fresh strawberries, raspberries, blueberries, blackberries, or sliced banana or cherries.

I topped mine with a swirl of melted chocolate, a quick sprinkle of flaked sea salt, and a handful of mini chocolate chips.

You can also turn it into a chocolate nutella tart by using roasted hazelnuts in the crust and drizzling or spreading Homemade Nutella on top. Garnish with more hazelnuts.

Vegan Chocolate Tart Recipe

Chocolate Tart Ingredients

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’s also a coconut-free version linked in the recipe below that uses tofu to achieve a similar texture.

Chocolate Chips – I used semi sweet chocolate chips. To make a tart that’s 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.

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 9-inch removable bottom tart pan. Or go with the sugar free option below:

Vegan Tart Crust

Chocolate Keto Tart

For a keto version, buy sugar free chocolate chips and use the following low carb tart crust as your crust recipe:

2 cups almond or pecan flour

1/4 tsp salt

4-6 tbsp melted coconut oil or butter – enough to make it slightly sticky

If you don’t have pecan or almond meal on hand, you can pulse raw nuts in a food processor until they yield a flour consistency.

What if I don’t have a tart pan?

I actually didn’t own a tart pan either, so I ordered this one on Amazon.

It came with four mini tart pans and was under $15 for everything. So I have a great excuse to try more vegan tart recipes, such as fruit tarts, lemon tarts, and savory tarts.

The Best Vegan Chocolate Tart Recipe

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, but 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.

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 food processor if you have one.

Transfer the mixture to a 9-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 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 3-4 days, or freeze in an airtight container for a month or two.

Leftover coconut milk? Make Vegan Pumpkin Pie

Above, watch the step-by-step vegan tart recipe video

How to make a vegan chocolate tart

The tart was adapted from these Chocolate Truffles and Avocado Chocolate Mousse.

Pin it now to save for laterPin Recipe

Vegan Chocolate Tart

This homemade chocolate vegan tart recipe is the perfect fancy dessert to impress all of your guests.
Prep Time 10 minutes
Total Time 10 minutes
Yield 12 slices
5 from 6 votes

Ingredients

Chocolate Tart Filling

  • 1 cup canned coconut milk or cream (coconut-free version: Vegan Chocolate Pie)
  • 1 cup chocolate chips (8 oz)

Crust Recipe

  • 2 cups walnuts, almonds, or pecans
  • 1 cup dates (or use the keto crust recipe above)
  • 3 tbsp cocoa powder
  • 1/8 tsp salt

Instructions

  • *For firmest results, I like to make the recipe the night before. Or you can freeze it until firm if you'd prefer not to wait that long.
    To make the 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, although not impossible.) 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

Notes

Readers also love this frosted Vegan Chocolate Cake.
 

Have you made this recipe?

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Published on December 5, 2021

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