Creamy Vegan Chocolate Tart has become one of my go-to desserts for any occasion. It’s rich, indulgent, and surprisingly easy to make! I first stumbled upon this recipe when I was looking for something to satisfy a chocolate craving, yet I wanted to keep it plant-based. I love that it’s not only dairy-free but also boasts a velvety texture that mimics traditional chocolate tarts perfectly. The best part is that no one will guess it’s vegan—it tastes just as decadent, if not more so, than the classic version.
The Magic Behind the Tart
The key to making this Creamy Vegan Chocolate Tart so special lies in the filling. A blend of dark chocolate and coconut milk creates a smooth, luscious layer that’s hard to resist. Coconut milk adds a creamy consistency, while a bit of maple syrup rounds out the flavor with a hint of sweetness. The crust is just as delightful, made from a simple mix of crushed almonds and dates. It’s a wonderful base that contrasts nicely with the silky chocolate filling. What I love most about this tart is its ability to impress guests while being incredibly simple to prepare.
Perfect for Any Occasion
Whenever I make this Creamy Vegan Chocolate Tart, I can always count on it disappearing quickly! It’s perfect for a dinner party, a holiday treat, or even just a quiet night when you want to indulge in something special. I’ve made this tart for both vegan and non-vegan friends, and they all agree that it’s a standout dessert. You can even add some fresh berries or a sprinkle of sea salt on top for an extra layer of flavor. It’s one of those recipes that can be customized but still maintains its amazing taste no matter what.
A Dessert Everyone Will Love
The best part about the Creamy Vegan Chocolate Tart is that it doesn’t require any special ingredients or advanced baking skills. Whether you’re an experienced cook or someone just starting out in the kitchen, this tart is foolproof. It’s also great to have on hand for anyone with dietary restrictions, but it’s so delicious that even those without them will ask for seconds. The balance of rich chocolate and light, nutty crust makes each bite a little piece of heaven. Trust me, once you try it, you’ll be making it again and again!
Table of Contents
Chef’s Notes- Creamy Vegan Chocolate Tart
- Softened Vegan Butter: Make sure your vegan butter is softened to room temperature. This ensures it blends smoothly with the sugar, creating a light and fluffy dough.
- Chilling the Dough: Don’t skip the chilling step. Chilling the dough for at least 30 minutes helps the cookies hold their shape while baking and results in a firmer texture for easier handling and cutting.
- Consistency of Dough: If the dough feels too sticky after chilling, dust your rolling surface lightly with flour to prevent it from sticking. If it’s too dry, add a tablespoon of water to reach the right consistency.
- Baking Time: Keep a close eye on your cookies while baking. They should be just lightly golden underneath when done. Overbaking can make them crisp rather than soft.
- Cutting Shapes: Use cookie cutters with fun shapes to make your cookies festive for any occasion, or go for simple rounds for a more traditional look. If the dough starts to warm up and get soft while cutting, return it to the fridge for a few minutes before continuing.
- Customize the Icing: If you’re looking to add extra flavor to your icing, consider adding a few drops of vanilla or almond extract. You can also mix in a bit of lemon juice for a fresh, tangy taste.
- Creative Toppings: Feel free to decorate the cookies with sprinkles, edible glitter, or crushed nuts. Vegan chocolate chips can also make a great topping or filling if you’d like to mix it up!
Creamy Vegan Chocolate Tart
Experience pure bliss with this Easy No-Bake Vegan Salted Chocolate Cream Tart! A delightful blend of rich, smooth chocolate and creamy coconut, layered on a chewy date-walnut crust, this gluten-free dessert is a showstopper for any occasion. Perfect for both vegan enthusiasts and dessert lovers alike, it’s crafted with wholesome, natural ingredients that deliver maximum flavor with minimal effort. Whether you’re hosting a dinner party or simply treating yourself, this tart promises to captivate your taste buds and impress your guests. Indulge in a guilt-free, decadent dessert that’s as beautiful as it is delicious!
4
servings30
minutes0
minutes500
kcal30
minutes1
hourKeep the screen of your device on
Ingredients
- Crust
1/3 cup pitted Medjool dates soaked in warm water for 5 minutes if firm
2 tablespoons raw almonds
1/4 cup raw pecans
1 1/3 tablespoons creamy almond butter
fine sea salt a pinch
1/8 teaspoon ground cinnamon
1 tablespoon unsweetened cocoa powder
1 tablespoon cacao nibs optional
- Filling
3 1/2 ounces coconut cream
1 1/3 ounces dark chocolate (60%-85% cocoa), roughly chopped
2 1/3 tablespoons refined coconut oil
2 tablespoons pitted Medjool dates
1/3 teaspoon pure vanilla extract
sea salt a generous pinch
- Alternative Ingredients:
Dates: Substitute with figs or dried apricots if unavailable.
Almond Butter: Use sunflower seed butter for a nut-free option.
Walnuts/Pecans: Replace with cashews or hazelnuts as desired.
Dark Chocolate: Opt for dairy-free chocolate chips or cocoa bars with similar cocoa content.
Coconut Cream: Use cashew cream or soy-based cream for alternative creaminess.
Directions
- Prepare Crust – Begin by removing pits from the dates. If the dates are not soft, soak them in hot water for about 5 minutes, then drain thoroughly. In a food processor, combine the soaked dates, raw almonds, pecans, almond butter, sea salt, ground cinnamon, and cocoa powder. Blend until a sticky dough forms that holds together when pressed. Optionally, mix in cacao nibs for added texture. Press the mixture evenly into the base and sides of a 9-inch tart pan with a removable bottom. Freeze the crust for approximately 20 minutes to set.
- Make Filling – While the crust chills, place a saucepan over medium-low heat. Add coconut cream, chopped dark chocolate, and coconut oil. Stir frequently until everything is melted and smooth, ensuring no lumps remain. Let the chocolate mixture cool slightly. Add the pitted and torn dates, vanilla extract, and a generous pinch of sea salt to the food processor. Pour in the melted chocolate blend and blend until the mixture is completely smooth and creamy. Taste and adjust salt as needed. Pour the filling into the chilled crust, smoothing the top with a spatula. Refrigerate the tart until firm, about 30 minutes.
- Garnish and Serve – Once set, remove the tart from the pan. Sprinkle a few flakes of sea salt over the top and garnish with fresh raspberries or your choice of berries before serving.
Equipment
- food processor
- mixing bowls
- measuring cups and spoons
- digital scale
Notes
- Ensure dates are soft for easy blending by soaking them in warm water if necessary. For a nut-free version, substitute almond butter with sunflower seed butter and use seeds instead of nuts in the crust. Chill the tart thoroughly to achieve a firm filling before slicing. Serve chilled for the best texture and flavor. Pair with a dollop of coconut whipped cream or a drizzle of fruit coulis for added elegance. You can also experiment with different toppings like toasted coconut flakes or chopped nuts for extra crunch.
Nutrition Facts
- Calories: 500kcal
- Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: 300mg
- Carbohydrates: 45g
- Fiber: 10g
- Sugar: 30g
- Protein: 8g
- Vitamin A: 20IU
- Vitamin C: 10mg
- Calcium: 50mg
- Iron: 5mg
FAQ- Creamy Vegan Chocolate Tart
Can I use almond milk instead of coconut milk in this recipe?
While you can use almond milk, it won’t provide the same rich, creamy texture that coconut milk does. Full-fat coconut milk is ideal for the perfect consistency.
What can I substitute for the coconut oil in the crust?
You can use other plant-based oils like avocado oil or even vegan butter if you prefer, but coconut oil gives the crust a nice texture and a subtle flavor that complements the chocolate.
How do I store leftovers?
Store any leftover tart in an airtight container in the fridge for up to 4 days. You can also freeze individual slices for up to 2 months. Let them thaw in the fridge before serving.
Can I make this tart ahead of time?
Yes! This tart actually tastes better the day after it’s made, as it gives the flavors time to meld. It’s perfect for making ahead, especially for gatherings.
What if I don’t have a tart pan?
If you don’t have a tart pan, you can use a pie dish or even a springform pan. Just make sure to line the sides well with parchment paper to make it easier to remove the tart from the pan.
