This vegan chocolate tart is a real showstopper. Naturally gluten-free and dairy-free, it’s made with just six simple ingredients and takes under 10 minutes of hands-on time to prepare. The result is rich, creamy and decadently chocolatey — a no-bake dessert that looks impressive but is incredibly easy to make.
Recipe Difficulty – Very Easy!
Table of Contents
- Why this recipe works
- Why Make This Recipe
- Ingredients to make Vegan Chocolate Tart
- How to make Vegan Chocolate Tart
- Recipe FAQs
- Top Tips
- Leftovers
- Serving Suggestions
- Vegan Chocolate Tart Recipe
Why this recipe works
This tart looks elegant yet comes together in minutes. The filling is ultra-smooth and intensely chocolatey thanks to melted chocolate combined with coconut milk, while the simple base adds texture and a subtle nutty flavour. Because it’s a no-bake recipe, it’s quick to finish and easy to serve at gatherings, holidays or a cozy date night.
It’s naturally gluten free and fully vegan, so it suits a range of dietary needs without sacrificing taste. The flavours are classic — chocolate balanced with a touch of salt and the option to finish with fresh berries or flaky sea salt for contrast.
Why Make This Recipe
- Super easy: A beginner-friendly dessert that’s quick to assemble.
- 10 minutes prep: Minimal hands-on time required.
- 6 ingredients: A short, pantry-friendly ingredient list.
- Decadent: Rich, creamy and satisfying.
- Crowd pleaser: Chocolate always goes down well.
- Gluten free & vegan: No eggs, dairy or gluten in the recipe.
Ingredients to make Vegan Chocolate Tart
These six ingredients create a satisfying tart. Here are simple swaps if you need them:
- Coconut oil: Substitute sunflower or another neutral oil.
- Full-fat coconut milk: Use creamed coconut if preferred.
- Dark chocolate: Any quality chocolate will work.
- Maple syrup: Use agave or honey (if not strictly vegan).
- Ground almonds: Swap for desiccated coconut or oat flour for a nut-free base.
See the recipe card below for exact quantities.
How to make Vegan Chocolate Tart
Step 1: Warm three-quarters of a can of full-fat coconut milk over low heat until it simmers. Remove from heat, add the chocolate and stir until fully melted and smooth.
Step 2: Combine all base ingredients in a bowl and mix until evenly combined.
Step 3: Press the base mixture into a tart tin, compacting it evenly to form a firm crust about 3mm deep.
Step 4: Pour the melted chocolate mixture over the crust, sprinkle a little flaky salt if you like, then chill in the fridge for 2–3 hours until set.
Step 5: Once set, decorate as desired with berries, a sprinkle of sea salt or cocoa, then slice and serve.
Recipe FAQs
Common questions about this vegan chocolate tart:
Swap the ground almonds for desiccated coconut or oat flour to remove nuts from the base.
Store slices in an airtight container in the fridge for up to 4–5 days.
Use a tart tin with a removable bottom. Place a small cup or similar item under the tart to support it, then ease the tin rings away gently.
Top Tips
- For clean slices, run a knife under hot water and dry it between cuts.
- Top with fresh berries and a pinch of flaky sea salt for contrast and presentation.
- Tap the tart tin a few times on the counter after pouring the filling to remove air bubbles and level the surface.
- Grease the tin lightly with coconut oil if you’re concerned about sticking.
Leftovers
Store leftover slices in an airtight container in the fridge for up to five days. You can freeze the tart tightly wrapped; thaw overnight in the fridge before serving.
Serving Suggestions
This tart pairs well with other festive or comforting dishes — think roasted vegetables, hearty mains or creamy sides — and makes a lovely finish to holiday menus.
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Vegan Chocolate Tart
Ingredients
Base
- 300 g ground almonds
- ½ cup (55 g) cacao powder
- ⅓ cup (113 g) maple syrup
- 3 tbsp coconut oil, melted
Chocolate
- 210 g chocolate (use vegan dark chocolate)
- ¾ of a 400 ml can full-fat coconut milk (about 300 ml)
Instructions
- Warm the coconut milk over low heat until hot. Remove from the heat, add the chocolate and stir until smooth.
- Make the base by combining the ground almonds, cacao powder, maple syrup and melted coconut oil until evenly mixed.
- Press the base into a tart tin to form an even crust about 3 mm deep.
- Pour the chocolate mixture over the base, sprinkle with a little salt if you like, then chill for 2–3 hours until firm.
- Optional: serve with fresh fruit on top.
Notes
To Store: In an airtight container in the fridge for up to 4–5 days.
To Freeze: Wrap tightly and thaw in the fridge before serving.
Tip: For neat slices run a hot knife between cuts and wipe dry.
Nutrition
