When I crave something rich and chocolatey but want to keep things plant-based a vegan chocolate tart always hits the spot. There’s something magical about a silky chocolate filling nestled in a crisp crust that just happens to be dairy and egg free.
I love how this dessert brings a little elegance to the table without any complicated steps. Whether I’m hosting friends or just treating myself this tart never fails to impress. Plus it’s proof that you don’t need animal products to create a decadent chocolate masterpiece.
Ingredients
When I make this vegan chocolate tart at home I focus on using simple whole-food ingredients that deliver deep flavor and keep things nutrient-rich. Here are the fresh and pantry staples you will need to bring this decadent vegan tart to life.
For the Crust
- 1 cup raw almonds
- 1 cup rolled oats
- 3 tablespoons cocoa powder
- 1/4 teaspoon sea salt
- 1/4 cup melted coconut oil
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
For the Chocolate Filling
- 1 1/2 cups vegan chocolate chips or chopped dark vegan chocolate
- 1 cup canned full-fat coconut milk
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- Pinch of sea salt
Optional Toppings
- Fresh berries (strawberries raspberries or blueberries)
- Vegan whipped cream
- Shaved vegan chocolate
- Toasted chopped nuts
- Coconut flakes
Equipment Needed
To create a vegan chocolate tart at home that rivals any bakery treat, I rely on a few essential kitchen tools. These make the process efficient and help deliver the silky smooth texture and beautiful finish every time.
- Food processor or high-speed blender for making a finely textured crust and blending the filling
- 9-inch tart pan with removable bottom for easy release and smooth edges
- Mixing bowls for combining crust and filling ingredients
- Measuring cups and spoons for accurate portioning
- Small saucepan for gently melting vegan chocolate and coconut milk
- Whisk or silicone spatula for stirring and smoothing the mixture
- Rubber spatula for scraping down the sides of bowls and food processor
- Parchment paper for lining the tart pan or decorating the finished tart (optional)
- Cooling rack for even cooling before slicing
Having these tools ready ensures I achieve a crisp nutty crust and a rich creamy filling. If you’re new to vegan tarts or baking in general these basic tools set you up for healthy and delicious results with ease.
Directions
Creating this vegan chocolate tart is simple and satisfying. Follow my step-by-step directions to enjoy a healthy and indulgent dessert.
Prepare the Crust
- Add 1 cup raw almonds and 1 cup rolled oats to your food processor. Pulse until they look like fine crumbs.
- Add 3 tablespoons cocoa powder, 2 tablespoons maple syrup, 2 tablespoons melted coconut oil, and a pinch of sea salt. Blend until the mixture becomes sticky and holds together when pressed.
- Line your 9-inch tart pan with parchment paper. Press the crust mixture firmly and evenly into the bottom and up the sides of the pan with your fingers or the bottom of a measuring cup.
- Place the pan in the freezer while you make the chocolate filling.
Make the Chocolate Filling
- Pour 1 cup canned coconut milk into a small saucepan. Heat over medium until steaming but not boiling.
- Remove from heat. Add 1 1/2 cups vegan chocolate chips and let sit for 2 minutes to melt.
- Whisk or stir with a silicone spatula until the chocolate is completely smooth and glossy.
- Stir in 1 teaspoon pure vanilla extract and 1 tablespoon maple syrup for extra flavor.
Assemble the Tart
- Pour the warm chocolate filling into the chilled crust. Use a rubber spatula to smooth the top so it is even.
- Tap the tart pan gently on the counter to remove any air bubbles and level the chocolate.
Chill and Set
- Place the filled tart in the refrigerator for at least 3 hours or until the chocolate is set and firm to the touch.
- Once set, carefully remove the tart from the pan. Top with fresh berries and vegan whipped cream if desired.
- Slice with a sharp knife and serve chilled for the best texture and flavor.
| Step | Time Estimate | Key Tools Needed |
|---|---|---|
| Prepare the Crust | 10 minutes | Food processor, tart pan |
| Make the Chocolate Filling | 10 minutes | Saucepan, whisk/spatula |
| Assemble the Tart | 5 minutes | Rubber spatula |
| Chill and Set | 3+ hours | Refrigerator |
Serving Suggestions
I love serving this vegan chocolate tart slightly chilled so the filling stays creamy and luscious. For a classic presentation I slice the tart with a sharp knife wiped clean between cuts for perfect edges. I place each slice on a small dessert plate.
To elevate each serving I top the tart slice with a generous dollop of vegan whipped cream. Sometimes I use coconut whipped cream for extra richness. Fresh berries—like raspberries blackberries or strawberries—add a bright contrast to the deep chocolate flavor. For crunch I sprinkle toasted chopped almonds or hazelnuts on top.
If you want a more decadent finish a light dusting of cocoa powder or shaved vegan chocolate gives a professional look. For a fresh twist I sometimes add a few fresh mint leaves. If I serve the tart during the holidays a few pomegranate seeds and orange zest make for festive decoration.
This tart pairs beautifully with hot brewed coffee or espresso. For a lighter touch serve alongside a cup of fragrant herbal tea. When hosting guests I arrange the sliced tart on a large platter decorated with extra berries and fresh mint for a show-stopping centerpiece that always impresses.
Make-Ahead and Storage Tips
When I want to simplify hosting or meal prepping, this vegan chocolate tart is perfect to prepare ahead of time. After I assemble the tart and chill it in the refrigerator, I leave it uncovered for thirty minutes to let any heat escape. Then, I tightly wrap the tart pan with plastic wrap or foil before returning it to the fridge. The tart keeps its creamy texture and rich flavor for up to four days.
If I need to prepare even further ahead, I freeze individual slices. First, I let the tart set completely in the fridge. Next, I cut it into slices, place them on a parchment-lined tray, and freeze until firm—about two hours. After this, I wrap each slice in plastic and store them in an airtight container for up to one month. When I want to serve, I thaw slices in the refrigerator overnight. The filling stays luscious and the crust remains crisp.
I always wait to add toppings like vegan whipped cream and fresh berries until just before serving, so everything stays fresh and vibrant. If you are packing leftovers, transfer them to an airtight container and keep chilled for best texture and flavor.
| Task | Storage Method | Duration |
|---|---|---|
| Whole tart | Covered, refrigerated | Up to 4 days |
| Individual slices | Wrapped, frozen | Up to 1 month |
| With toppings | Add just before serving | N/A |
Conclusion
Making a vegan chocolate tart has become one of my favorite ways to treat myself and my loved ones. I love how something so simple can feel so special and bring a little extra joy to any occasion.
If you’re looking for a dessert that’s both decadent and kind to your body and the planet this tart is always a winner. I hope you’ll give it a try and find as much delight in every bite as I do.
