Decadent Vegan Chocolate Tart Recipe — Rich, Dairy-Free Indulgence

This vegan chocolate tart is an elegant, no-bake dessert that looks impressive but is surprisingly simple to make. Perfect for special occasions or any time you want a rich, dairy-free chocolate treat.

Best vegan chocolate tart

This version of a vegan chocolate tart keeps ingredients simple and accessible. The silky chocolate filling can be made with just two main ingredients: canned full-fat coconut milk (or coconut cream) and chocolate chips. The recipe is no-bake, so there’s no need to turn on the oven — the crust and filling come together quickly and set in the refrigerator or freezer.

The tart can easily be egg-free, dairy-free, plant-based, soy-free, gluten-free, and can be adapted for keto diets by swapping to a low-carb crust and sugar-free chocolate.

Non-vegan approved recipe

Because the filling is creamy and chocolatey and the crust is rich with nuts and dates, this tart often wins over non-vegans. Serve it at a gathering and guests will be surprised at how indulgent a plant-based dessert can be. I served this to friends who aren’t vegan and it was a big hit — it’s that satisfying.

Topping ideas

Treat the tart like a blank canvas: decorate however you like. Popular options include:

• Shaved chocolate, cacao nibs, or flaky sea salt for contrast
• Fresh berries (strawberries, blueberries, raspberries) or sliced cherries
• Banana slices with a ring of coconut whipped cream
• Drizzles of almond or peanut butter, or extra chocolate sauce
• Pretzels, coffee beans, or crushed peppermint for texture
• For a hazelnut twist, use roasted hazelnuts in the crust and finish with whole nuts and a swirl of homemade Nutella

For my tart I added a swirl of melted chocolate, a sprinkle of flaky salt, and a handful of mini dark chocolate chips.

Key ingredients

Canned full-fat coconut milk or coconut cream: Use the canned full-fat variety, not the carton beverage and not low-fat. This gives the ganache a smooth, rich texture. A coconut-free variation can use high-protein tofu for a similar consistency.

Chocolate chips: Semi-sweet works well. To keep the tart fully vegan, choose dairy-free chocolate chips. If you use unsweetened chocolate, add a sweetener of your choice to taste.

Raw tart crust: The crust in this recipe is a raw blend of dates, cocoa powder, and nuts. Use walnuts, almonds, or pecans, or any combination you prefer. Other suitable bases include pecan or almond flour for a keto crust.

Sugar-free / keto variation

To make a keto-friendly crust, combine:

• 2 cups almond or pecan flour
• 1/4 tsp salt
• 6 tbsp melted coconut oil or butter (just enough to make the dough slightly sticky)

If you don’t have almond meal, pulse raw nuts in a food processor until they reach a flour-like consistency. Use sugar-free chocolate chips for the filling to keep the dessert low-carb.

If you don’t have a tart pan

A removable-bottom 9-inch tart pan is convenient, but any 9-inch round pan works. Simply line the bottom with parchment paper and press the crust firmly into the pan. If you want to buy a tart pan, inexpensive sets are available that include standard and mini sizes, but a parchment-lined pie pan is an easy alternative.

How to make the tart

For the firmest results, make the tart the night before so the filling has time to set. Steps:

1. If using dates in the crust, remove pits. If dates are hard, soften briefly in the microwave or soak in hot water until soft.
2. Pulse the crust ingredients (nuts, dates, cocoa powder, pinch of salt) in a food processor until they form even crumbs. Transfer to a 9-inch tart pan or parchment-lined pie pan and press firmly and evenly into the base and up the sides if desired.
3. Heat 1 cup canned full-fat coconut milk or cream in a small saucepan until it just begins to boil. Remove from heat and stir in 1 cup chocolate chips until smooth and fully melted.
4. Pour the chocolate filling into the prepared crust. Chill in the refrigerator overnight or freeze until firm enough to slice. If refrigerated and still slightly soft, a short period in the freezer will help cleanly slice the tart.

Store leftovers in the refrigerator for 3–4 days, or slice and freeze in an airtight container for up to two months.

Recipe video

Watch the step-by-step video above to see the full process.

Recipe

More vegan chocolate desserts

Vegan Chocolate Mousse

Chocolate Banana Bread

Vegan Brownies

Homemade Chocolate Bars

Chocolate Overnight Oats

Brownie In A Mug