Description
This No-Bake Vegan Chocolate Tart is the ultimate rich and decadent dessert for anyone looking for a plant-based, dairy-free treat. The smooth, velvety chocolate filling pairs perfectly with a crunchy nut-based crust, creating an indulgent yet simple dessert that doesn’t require any baking. Perfect for vegan diets, celebrations, or any occasion, this tart is both easy to make and impressively delicious.
Ingredients
For the crust:
1 ½ cups almond flour
1 cup medjool dates, pitted
¼ cup unsweetened shredded coconut
1 tbsp coconut oil, melted
1 tsp vanilla extract
A pinch of salt
For the filling:
1 ½ cups dark chocolate (dairy-free)
1 can (13.5 oz) full-fat coconut milk
2 tbsp maple syrup
1 tsp vanilla extract
A pinch of salt
Instructions
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Prepare the crust:
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In a food processor, combine the almond flour, pitted dates, shredded coconut, melted coconut oil, vanilla extract, and salt. Pulse until the mixture comes together and sticks when pressed.
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Press the mixture into the bottom of a tart pan (preferably with a removable bottom), creating an even layer. Pack it down tightly using your fingers or the back of a spoon.
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Place the crust in the fridge to chill while you make the filling.
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Make the filling:
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In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave, heating in 20-second intervals and stirring in between. Once melted, remove from heat and let it cool slightly.
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In a saucepan, warm the coconut milk over medium heat until it begins to simmer. Remove from heat and stir in the maple syrup, vanilla extract, and a pinch of salt.
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Slowly pour the warm coconut milk mixture into the melted chocolate, whisking until smooth and fully combined.
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Assemble the tart:
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Pour the chocolate filling into the prepared crust, spreading it evenly with a spatula.
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Refrigerate the tart for at least 4 hours or overnight to allow the filling to set.
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Serve:
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Once set, remove the tart from the fridge, carefully remove it from the tart pan, and slice. Garnish with shaved chocolate, fresh berries, or a sprinkle of sea salt for an extra touch before serving.
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Notes
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Storage: Store the tart in an airtight container in the refrigerator for up to 5 days.
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Freezing: You can freeze this tart by wrapping it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. Thaw in the fridge for a few hours before serving.
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Reheating: This tart is meant to be served cold, and should not be reheated.
- Prep Time: 5min
- Cook Time: 4 hours (or overnight)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
