This vegan chocolate tart is simple, elegant and seriously delicious. It’s both vegan and gluten-free, made with just six ingredients, and takes under 10 minutes of active prep. This no-bake dessert is rich, creamy and perfect for holidays, dinner parties or any time you need an impressive last-minute treat.
Recipe Difficulty – Very Easy!
Table of Contents
- Why this recipe works
- Why make this recipe
- Ingredients
- How to make the tart
- Recipe FAQs
- Top tips
- Leftovers & storage
- Serving suggestions
- Recipe card
Why this recipe works
This tart delivers a luxurious chocolate experience with minimal effort. The filling is velvety and intense thanks to melted chocolate combined with coconut milk, while the base is a simple pressed crust that needs no baking. Because it’s a no-bake recipe, it’s fast to assemble and ideal when you need an attractive dessert that can be prepared ahead of time.
It’s naturally gluten-free and dairy-free, so it’s suitable for a range of dietary needs. The flavor is so indulgent that you’ll find it hard to resist tasting the mixture straight from the spoon. The clean ingredient list also makes it easy to adapt if you need substitutions.
Why make this recipe
- Super easy: Great for beginners — straightforward steps and no oven required.
- Quick prep: About 10 minutes of active work.
- Six ingredients: Short shopping list and simple pantry staples.
- Decadent: Rich, creamy and satisfying.
- Crowd-pleaser: Chocolate is a favorite for most guests.
- Allergy-friendly: Vegan and naturally gluten-free; simple swaps make it nut-free if needed.
Ingredients to make Vegan Chocolate Tart
Here are the main ingredients used for this tart and a few swap suggestions if you need them:
- Coconut oil: Can be swapped for another mild oil such as sunflower or a light nut oil.
- Full-fat coconut milk: Use creamed coconut or another full-fat plant milk in a pinch, though coconut gives the creamiest texture.
- Dark chocolate: Any good-quality chocolate will work — choose dairy-free chocolate if staying vegan.
- Maple syrup: Agave is a good vegan alternative; use honey if not strict vegan.
- Ground almonds: For a nut-free version, swap with desiccated coconut or oat flour.
See the recipe card below for exact ingredient amounts.
How to make Vegan Chocolate Tart
Step 1: Warm about three quarters of a can (≈300ml) of full-fat coconut milk over low heat until it simmers. Remove from the heat, add the chocolate and stir until completely melted and smooth.
Step 2: Make the base by mixing ground almonds, cacao powder, maple syrup and melted coconut oil until the mixture holds together when pressed.
Step 3: Press the base into a tart tin with a removable bottom, compacting it to an even depth (around 3mm works well).
Step 4: Pour the melted chocolate mixture over the base, sprinkle a pinch of flaky salt if you like, and chill in the fridge for 2–3 hours until firm.
Step 5: Once set, decorate with fresh berries, a sprinkle of sea salt or any garnish you prefer, then slice and serve.
Recipe FAQs
Common questions and quick answers for this vegan chocolate tart.
Swap the ground almonds for desiccated coconut or oat flour to make the base nut-free.
Store slices in a sealed container in the fridge for up to 5 days. For longer storage, wrap tightly and freeze—thaw in the fridge before serving.
Use a tart tin with a removable bottom. Place a small cup or similar object under the base and gently ease the tart out by pushing the removable bottom up while wobbling the sides slightly.
Top Tips
- For clean slices, run your knife under hot water and dry it between cuts.
- Top with fresh berries and flaky sea salt for an elegant finish.
- Tap the tart tin gently on the counter after 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 5 days. Freeze well-wrapped slices for longer storage and thaw them in the fridge before serving.
Serving Suggestions
This tart pairs beautifully with other holiday dishes or a dessert spread. Serve alongside fresh fruit, a scoop of dairy-free ice cream, or with a selection of small baked treats for variety.
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Tried this Vegan Chocolate Tart? Please leave a star rating below and share how it went. Feedback is always appreciated!
Vegan Chocolate Tart
Ingredients
Base
- 300 g ground almonds
- ½ cup cacao powder (≈55g)
- ⅓ cup maple syrup (≈113g)
- 3 tbsp coconut oil, melted
Chocolate
- 210 g chocolate (use dairy-free if needed)
- ¾ of a 400ml can full-fat coconut milk (use ≈300ml)
Instructions
- Warm the coconut milk over low heat until it simmers. Remove from the heat and stir in the chocolate until smooth.
- Combine the base ingredients in a bowl and mix until the mixture holds together.
- Press the base into a tart tin with a removable bottom, compacting to an even depth (about 3mm).
- Pour the chocolate over the base, sprinkle a little flaky salt if desired, and chill in the fridge for 2–3 hours to set.
- Optional: top with fresh fruit before serving.
Notes
Step-by-step photos: See the post images for guidance through each step.
Substitutions & variations: Suggestions are provided in the post above.
To store: In an airtight container in the fridge for up to 5 days.
To freeze: Wrap tightly and defrost at room temperature or in the fridge.
Tips: Use hot water between knife cuts for cleaner slices; tap the tin to remove air bubbles; grease the tin lightly if worried about sticking.
Nutrition
Carbohydrates: 18 g |
Protein: 11 g |
Fat: 34 g |
Saturated Fat: 11 g |
Fiber: 4 g |
Sugar: 11 g
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