This easy vegan chocolate tart recipe is gluten-free, creamy, and requires no baking.
Im-Worthy is all about sharing easy vegan recipes. There are lots of baking recipes out there that take so much time. Many of us are busy working on multiple projects and do not have the time for baking recipes that require too many steps. Myself included! I became inspired to share no-bake desserts you can enjoy with family and friends.
Why you’ll love this easy chocolate tart
- Dairy-free: One of the key reasons I started the blog was to make recipes everyone can enjoy. As someone who avoids dairy, it’s nice to have desserts that do not cause uncomfortable belly aches.
- Gluten-Free: Even though I am not gluten-free, I know many of my readers are, and I like to challenge myself by making gluten-free desserts from time to time.
- Easy to make: Many of us don’t have a lot of time to spend in the kitchen, so I lean toward recipes that are equally delicious and easy to make.
- Rich & Decadent: Between the crust and filling, this recipe includes some rich ingredients like cacao powder, dates, vanilla, cinnamon, coconut cream, and much more.
Ingredients used for the chocolate tart crust
- Nuts: I used raw walnuts and pecans. The natural oils and high-fat content in nuts once blended up, helps bring the crust together. Without having to use oil. Note: you can substitute pecans or walnuts with raw almonds. However, do not use raw almonds alone as they are much tougher, so the crust won’t be as smooth.
- Almond butter: Adds extra creaminess and nutty flavor to this crust. You can sub with other nut butter or coconut oil( cashew, peanut, pecan, etc.). If using coconut oil, start slowly and use about half the amount (2 tablespoons).
- Cacao Powder: It wouldn’t be a chocolate dessert on my blog without cacao powder. Any reason to use this superfood, I’m all for it. Cacao has many benefits like improving blood flow to the brain and heart. So it’s especially great when I get to add cacao to unbaked treats.
- Medjool Dates: These have multiple benefits for the crust. Dates sweeten up the crust and bring the crust together. Your dates should be soft before use. If not, soak them in hot water for 5 to 10 minutes and be sure to drain well.
Ingredients used for the chocolate tart filling
This chocolate filling comes together with just a few simple ingredients.
- Medjool Dates: This star ingredient gets used in both the crust and filling. It helps thicken the filling to make it more fudge-like.
- Coconut Cream: Another superstar ingredient that helps bring that fudge-like texture to the tart. Coconut cream is a thick white solid cream-like substance. It’s used in so many recipes – sweet to savory. You can buy canned coconut cream (like I did) for this recipe. Note: The key to using canned coconut cream is to store it in the fridge 24 to 48hrs prior to using it for the recipe. The reason is, once it sets in the fridge the cream and liquid will separate. That will make it much easier to scoop out the cream. If used at room temperature, the cream and liquid will mix together, so you won’t be able to scoop out the cream.
- Dark Chocolate: I highly recommend using good-quality dark chocolate for the tart. I’d say use a 72%-75% range, but this can totally be made with chocolate as low as 60%. It totally depends on your preference. For ease, I simply buy dark chocolate bars and chop them into chunks/chocolate chips.
- Sea Salt: Adding a bit of sea salt enhances the rich flavor of the filling.
- Coconut Oil: The coconut oil brings a lustrous smoothness to the filling. Use refined coconut oil, as unrefined or virgin coconut oil will add a coconut-ty taste.
How to make this vegan chocolate tart recipe
- First, make the crust. Add walnuts, pecans, pitted dates, almond butter, cacao powder, cinnamon, and salt to a food processor. Blend until you have a dough that’s a bit sticky and comes together.
- Secondly, add the crust mixture into the bottom and sides of a tart pan with a removable bottom. Use your hands to smooth out the surface of the tart and/or a flat-bottomed dish. Place it in the freezer for 20 minutes to firm up.
- Thirdly, make the vegan chocolate filling. Add the chopped dark chocolate, coconut cream, and coconut oil to a saucepan. Whisk over medium-low heat until melted and smooth, whisking frequently.
- Fourthly, once the chocolate mixture has slightly cooled, add it to a food processor with sea salt, dates, and vanilla. Blend until creamy and thick.
- Finally, add the chocolate filling into the chilled tart crust, sprinkle with flaky sea salt, and refrigerate for at least 2-3 hours prior to serving.
Common questions about chocolate tart
How to decorate a chocolate tart
I like to garnish with fresh berries and/or chopped nuts. Also, you can use Pinterest to get more decorating inspiration.
Why did my chocolate tart not set?
If the filling has not been set let it stay in the fridge a bit longer to set.
How long can you keep chocolate tart in the fridge?
You can store it in the fridge for up to a week. Or, store in the freezer in an airtight container for a couple of months.
How do I know when my tart is done?
The filling should be solid enough to cut through with a knife. This should take at least 2hours to set in the fridge.
Do chocolate tarts need to be refrigerated?
Since this is a no-bake chocolate tart it does need to be refrigerated.
Tips for making the best chocolate tart
- This recipe can be made ahead of time. Simply store covered in the fridge for a few days.
- To balance the chocolate, garnish with fresh berries and/or something tart like lemon zest.
Shana’s Kitchen Essentials
Check out some of the kitchen tools and ingredients used to make this no-bake tart.
- 9-inch tart pan
- Medjool Dates
- Cacao Powder
- Dark Chocolate
- Almond Butter
- Canned Coconut Cream
- Food Processor
More Vegan desserts to try:
LEAVE A COMMENT BELOW & TAG ME ON INSTAGRAM AND LET ME KNOW HOW YOU LIKE THIS VEGAN SALTED CHOCOLATE TART RECIPE. I’D LOVE TO HEAR FROM YOU;-)
No-Bake Chocolate Tart Recipe
The best chocolate tart recipe that's dairy-free, gluten-free, & best of all no baking needed. It's made with cacao powder, dates, vanilla, & much more…
Ingredients
Crust
- 5 tbsp raw cacao powder or unsweetened cocoa powder
- 1/2 tsp ground cinnamon
- 4 tbsp almond butter (smooth)
- 1 cup medjool dates (soft & pitted) about 9 or 10 large dates
- 1/2 cup raw walnuts
- 3/4 cup raw pecans can sub for almonds
- 1/2 tsp fine sea salt
Filling
- 10.5 oz canned coconut cream* refrigerated 24hrs in advance (can sub for coconut milk)
- 4 oz 60%-85% dark chocolate roughly chopped (I like using 72%)
- 1 tsp pure vanilla extract
- A large pinch of sea salt
- 2/3 cup Medjool dates about 6 or 7 large Medjool dates
- 1/3 cup refined coconut oil (unrefined coconut oil will bring a coconut-ty taste)
Instructions
Crust Instructions
- If your dates aren't pitted, remove the pits from the dates. Soak your dates in hot water for 5 minutes and drain well, If the dates aren’t soft.
- Add walnuts, pecans, pitted dates, almond butter, cacao powder, cinnamon, and salt to a food processor. Blend until you have a dough that's slightly sticky and comes together, when you press it with your fingers.
- Add the crust mixture into the bottom and sides of a 9-inch tart pan with a removable bottom. Use your hands to smooth out the surface of the tart. Place it in the freezer for 20 minutes to firm up and clean your food processor.
Filling Instructions
- Add the chopped dark chocolate, coconut cream, and coconut oil to a saucepan. Whisk over medium-low heat until melted and smooth, whisking frequently. Let the chocolate slightly cool.
- Once the chocolate mixture has slightly cooled, add it to a food processor with sea salt, dates, and vanilla. Blend until creamy, thick, and smooth. Scrape down the sides, as needed. Taste and adjust seasonings, as needed.
Assemble the tart
- Add the chocolate filling into the chilled tart crust, sprinkle with flaky sea salt, and refrigerate for at least 2-3 hours to allow the tart to set and firm. Garnish with fresh berries, mint, or chopped nuts. Let the tart sit out at room temperature for 10 to 15 minutes before serving.
Notes
Tips for making the best chocolate tart
- This recipe can be made ahead of time. Simply store covered in the fridge for a few days.
- To balance the chocolate, garnish with fresh berries and/or something tart like lemon zest.
- *You can buy Canned Coconut Cream or canned full-fat coconut milk I recommend refrigerating two cans about 24 hours in advance (or more). That way, the cream separates from the liquid part, so it’s easier to scoop out.
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This tart was a crowd pleaser over the holidays. I’ll be making this one more often. Thank you for the recipe, Shana!
Hi Gina, this comment fills me with so much joy. So happy you loved it!!