Vegan Coconut Chocolate Tart for Simple Entertaining
A decadent, no-bake vegan chocolate tart with a date-nut cocoa crust and silky dark chocolate coconut filling. Dairy-free, egg-free, and naturally sweetened.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (includes chilling)
- Yield: 10 slices
Ingredients
Crust:
1½ cups raw almonds or walnuts
1 cup Medjool dates, pitted
2 tablespoons cocoa powder
2 tablespoons coconut oil
Pinch of sea salt
Filling:
8 oz vegan dark chocolate (70% or higher), chopped
1 cup full-fat coconut milk
2–3 tablespoons maple syrup
1 teaspoon vanilla extract
Instructions
-
Pulse nuts in a food processor until fine.
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Add dates, cocoa, coconut oil, and salt. Blend until mixture holds together.
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Press into a 9-inch tart pan. Chill.
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Heat coconut milk until steaming. Pour over chocolate in a bowl.
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Let sit 2 minutes, then whisk until smooth.
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Stir in maple syrup and vanilla.
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Pour filling into crust. Smooth the top.
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Chill 4+ hours or until firm. Garnish before serving.
Notes
Use refined coconut oil and almond cream for a more neutral flavor. Tart can be frozen for up to 1 month.