Easy No-Bake Vegan Chocolate Tart Recipe

This No-Bake Vegan Chocolate Tart is a luscious, indulgent dessert that’s completely plant-based and requires no oven time. With a silky smooth chocolate ganache filling nestled in a crunchy nut-and-date crust, this tart is elegant enough for special occasions yet simple enough for weeknight cravings.

The beauty of this tart lies in its clean ingredients and satisfying texture — think creamy, dark chocolate layered over a naturally sweet, nutty base. It’s perfect for those avoiding dairy, eggs, or refined sugars, and it’s a great crowd-pleaser that no one will guess is vegan.

Whether you’re serving it at a holiday dinner, birthday celebration, or enjoying a slice with a cup of coffee, this chocolate tart delivers all the decadence you expect from a dessert — with none of the baking fuss.

Ingredients Overview

Crust Components

• Medjool dates: Naturally sticky and sweet, dates bind the crust without the need for added syrups.

• Raw almonds and walnuts: Provide a toasty, nutty crunch and healthy fats. Use a combination or just one type.

• Cocoa powder: Adds a chocolatey depth to the crust.

• Salt: Balances the sweetness and enhances the flavor.

• Optional: coconut oil: Helps firm the crust, especially in warm climates.

Chocolate Ganache Filling

• Full-fat coconut milk: Creates the creamy base. Make sure to use canned coconut milk for the best richness — shake well or use just the solid part for ultra-thick texture.

• Dark chocolate (vegan): Choose a high-quality dairy-free bar or chips — aim for 60–70% cocoa content.

• Maple syrup or agave nectar: Sweetens the filling without overpowering the chocolate.

• Vanilla extract: Adds warmth and complexity.

• Salt: A pinch brings out the chocolate’s natural richness.

Optional Toppings

• Fresh raspberries or strawberries

• Shaved chocolate or cocoa nibs

• Crushed pistachios or toasted coconut flakes

• Flaky sea salt

Substitution Notes

• Nut-Free: Use sunflower seeds or shredded coconut in place of nuts, and a seed butter-based crust.

• No Coconut: Substitute oat milk and add 2 tbsp coconut oil to mimic the richness of coconut milk.

• Refined Sugar-Free: Stick with pure maple syrup and dark chocolate sweetened with coconut sugar or dates.

Step-by-Step Instructions

Step 1: Make the Crust

Line a 9-inch tart pan with a removable bottom with parchment or lightly grease it.

In a food processor, pulse the almonds, walnuts, cocoa powder, and salt until they resemble coarse sand. Add the pitted dates and pulse again until the mixture holds together when pressed. If it’s too crumbly, add 1 teaspoon of water or coconut oil at a time until it sticks.

Press the mixture firmly into the tart pan, spreading evenly along the base and sides. Use the back of a spoon or flat-bottomed glass to compact the crust. Place in the freezer while you prepare the filling.

Step 2: Make the Chocolate Filling

Roughly chop the vegan dark chocolate and place it in a heatproof bowl.

In a small saucepan, heat the coconut milk over medium until just simmering — don’t let it boil. Pour the hot coconut milk over the chopped chocolate and let sit undisturbed for 2–3 minutes.

Add the maple syrup, vanilla extract, and salt. Stir until smooth and glossy. Let the ganache cool slightly for 5–10 minutes so it thickens before pouring.

Step 3: Assemble the Tart

Remove the tart shell from the freezer and pour the chocolate filling into the crust. Smooth the top with a spatula or the back of a spoon.

Refrigerate the tart for at least 3–4 hours, or until fully set. For best results, chill overnight.

Step 4: Garnish and Serve

Once set, top with fresh berries, shaved chocolate, or a sprinkle of flaky sea salt. Use a sharp knife dipped in hot water for clean slices.

Store leftovers covered in the refrigerator for up to 5 days.

Tips, Variations & Substitutions

Kitchen Tips

• Use soft Medjool dates: If your dates are dry or tough, soak them in warm water for 10 minutes before blending.

• Chill thoroughly: Give the tart ample time to set before slicing — this ensures the cleanest, most professional presentation.

• Make mini versions: Use a muffin tin lined with parchment strips for bite-sized tarts — perfect for parties.

Flavor Twists

• Mint Chocolate Tart: Add 1/4 tsp peppermint extract to the filling for a refreshing twist.

• Orange Mocha Tart: Add 1 tsp orange zest and 1 tbsp espresso for a café-inspired variation.

• Salted Caramel Layer: Spread a thin layer of vegan caramel over the crust before pouring in the ganache.

Substitution Ideas

• Different nuts: Swap walnuts for pecans or hazelnuts for a toasty flavor.

• Sweeteners: Replace maple syrup with date syrup, agave, or coconut nectar.

• Crust base: For a cookie-style crust, use crushed vegan chocolate cookies mixed with coconut oil.

Serving Ideas & Occasions

This No-Bake Vegan Chocolate Tart suits all kinds of occasions:

• Holiday dessert tables: Add pomegranate seeds for a seasonal touch.

• Romantic dinners: Garnish with strawberries and a dusting of cocoa.

• Vegan potlucks: Easy to slice and serve with zero fuss.

• Birthday or celebration cakes: It’s rich enough to stand in for traditional cake.

Pair it with:

• A cup of espresso or oat milk latte.

• A scoop of dairy-free vanilla bean or coconut ice cream.

• A drizzle of raspberry or passion fruit sauce for contrast.

Its smooth, indulgent texture and dark chocolate finish make it feel like a bakery treat — no oven needed.

Nutritional & Health Notes

This dessert is naturally dairy-free, egg-free, and gluten-free (if using certified gluten-free ingredients). It’s rich in:

• Healthy fats from nuts and coconut milk

• Antioxidants from dark chocolate and cocoa powder

• Fiber from dates and whole nuts

For a lighter option:

• Cut smaller slices — it’s very rich and satisfying.

• Use reduced-fat coconut milk if preferred.

• Swap half the chocolate for avocado-based ganache (if you’re feeling adventurous).

Because it’s sweetened naturally and made from whole-food ingredients, it’s a treat you can feel good about sharing.

FAQs

Q1: Can I freeze this vegan tart?

Yes! Freeze it uncovered until firm, then wrap tightly. Thaw in the fridge for several hours before serving. Best consumed within 1 month for flavor.

Q2: Can I use a store-bought vegan crust?

Definitely. Just ensure it’s compatible in size and ingredients. Graham cracker or chocolate crusts work well if vegan and pre-formed.

Q3: What type of chocolate should I use?

Look for dairy-free dark chocolate (60–70% cocoa) with minimal ingredients. Brands like Enjoy Life or Hu Kitchen are great options.

Q4: Why is my ganache too soft?

Too much liquid or warm temperatures can keep it from setting. Let the ganache cool before pouring, and chill thoroughly. If needed, add a bit more chopped chocolate to firm it up.

Q5: How do I keep the crust from sticking?

Line the pan with parchment or use a tart pan with a removable bottom. Lightly greasing the pan also helps with easy release.

Q6: Is this recipe kid-friendly?

Yes — it’s free from refined sugar, dairy, and eggs. Just be mindful of caffeine content in dark chocolate if serving to younger children.

Q7: Can I make this nut-free?

Yes! Use sunflower seeds, oats, or shredded coconut in place of nuts in the crust. Just pulse until crumbly and sticky with dates.

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