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Vegan Chocolate Tart

This homemade chocolate vegan tart recipe is the perfect fancy dessert to impress all of your guests.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Prep Time 10 minutes
Total Time 10 minutes
Yield 12 slices


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


  • *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


Readers also love this frosted Vegan Chocolate Cake.

Nutrition Information

Calories: 242kcal