There’s something so magical about the way dark chocolate and a buttery, crumbly crust can come together to create the perfect dessert. When you add the richness of vegan ingredients, it takes this indulgence to an entirely new level.
This Vegan Dark Chocolate Tart is my go-to recipe when I’m craving something decadent but still want to keep it plant-based. It’s a simple, no-bake dessert that’s perfect for impressing guests or treating yourself to something special.
The deep, velvety dark chocolate filling is rich and smooth, paired with the slightly sweet and nutty crust that crumbles just right. Every bite is a little piece of heaven and the best part?
It’s completely vegan! If you’re looking for an easy dessert that’s both elegant and indulgent, this tart is exactly what you need. Plus, it’s super customizable – you can add your favorite toppings, like a drizzle of peanut butter or a few crushed nuts.
For an extra touch, serve with a warm Cafe Latte to complement the richness of the chocolate, or pair it with a scoop of Vanilla Ice Cream to contrast the tart’s smooth texture.
This recipe is trending because it’s the perfect balance of rich and creamy without being overly sweet. Plus, it’s simple enough to make at the end of a busy day but fancy enough to serve at a dinner party.
Why You Will Be Hooked?
- Vegan and Indulgent: I’ve always loved chocolate tarts, and making it vegan doesn’t mean compromising on flavor. It’s just as rich and satisfying!
- No-Bake Convenience: It’s the ultimate easy dessert. No oven, no fuss—just melt, mix, and chill!
- Endless Customizations: Add a layer of fruit or sprinkle some sea salt on top. It’s so versatile!
Let me know how you customize this tart. Do you add a topping or tweak the ingredients? I’d love to hear what works best for you!
Vegan Dark Chocolate Tart Recipe
Equipment
- 9-inch tart pan (or pie dish)
- Wire Rack
- Bowl
- Stovetop or microwave
- Spoon for smoothing chocolate filling
Ingredients
Crust Ingredients:
- 2 cups almond flour a.k.a. almond meal
- 1/4 cup unsweetened cocoa powder
- 1/4 cup melted coconut oil or butter
- 3 tablespoons maple syrup
- 1/2 teaspoon fine sea salt
Chocolate Filling Ingredients:
- 1 1/2 cups coconut milk*
- 1 pound 16 ounces dark chocolate*, roughly-chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- topping: flaky sea salt
Instructions
- Preheat the oven to 350°F (175°C).
- Mix almond flour, cocoa powder, coconut oil, maple syrup, and salt in a bowl. Press into the bottom of a 9-inch tart pan.
- Bake for 12 minutes until firm. Remove from the oven and let cool on a wire rack.
- Heat coconut milk until simmering.
- Pour over chopped dark chocolate. Stir after 30 seconds until smooth. Add vanilla extract and salt.
- Pour the chocolate filling into the cooled crust, smoothing the top.
- Refrigerate for at least 2 hours or until firm.
- Before serving, sprinkle with flaky sea salt.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 340kcal |
| Carbohydrates | 26g |
| Fibre | 5g |
| Fat | 28g |
| Protein | 4g |
| Sugar | 10g |
Pro Tips for the Perfect Tart!
- Almond Flour Crust: Be sure to press the almond flour crust mixture firmly into the tart pan to ensure it holds together after baking. A flat-bottomed measuring cup works great for pressing it evenly into the edges.
- Coconut Oil vs. Butter: Both coconut oil and butter work well in the crust, but coconut oil will give it a slight coconut flavor, while butter will create a richer, more traditional taste. Choose according to your preference!
- Chocolate Selection: Choose a high-quality dark chocolate (at least 70% cocoa) for the filling for the best flavor. The smoother and creamier the chocolate, the better the texture of the filling.
- Coconut Milk: Full-fat coconut milk is recommended for a creamy texture. If you’re using canned coconut milk, shake it well before opening to ensure a smooth consistency.
- Melting the Chocolate: When melting the chocolate with the coconut milk, make sure not to overheat it. Stir gently and let the chocolate sit for 30 seconds before mixing to avoid scorching.
- Setting the Tart: Refrigerating the tart is essential for it to set properly. Allow it to chill for at least 2 hours. If you’re short on time, you can freeze it for 30 minutes, but the texture might not be as perfect.
- Flaky Sea Salt: The flaky sea salt on top balances the sweetness of the chocolate filling. Don’t skip this step—it adds a sophisticated touch and enhances the flavor.
- Make Ahead: This tart can be made a day ahead. Just store it in the fridge and add the flaky sea salt right before serving to keep it fresh.
- Serving Tips: Slice the tart with a sharp knife that’s been warmed with hot water for clean cuts. Serve with a dollop of whipped coconut cream or a scoop of vanilla ice cream for extra indulgence.
