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A close-up of a slice of vegan dark chocolate tart served on a white ceramic plate on a white marble countertop. The slice has a smooth, glossy chocolate filling topped with flaky sea salt and rests on a rich cocoa crust. The plate is adorned with cocoa nibs and fresh mint leaves, while the rest of the tart is visible in the background on a wire rack.

Vegan Dark Chocolate Tart Recipe

This rich, vegan, and gluten-free chocolate tart features a crisp almond flour crust and creamy dark chocolate filling. Chilled to perfection, it's topped with a sprinkle of flaky sea salt for an irresistible treat!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine vegan
Servings 10
Calories 340 kcal

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.
    A close-up of a tart pan on a white marble countertop, showing the freshly baked crust with a firm texture and light cocoa color, cooling on a wire rack.
  • Heat coconut milk until simmering.
    A close-up of a transparent glass bowl on a white marble countertop, containing coconut milk gently heated to a simmer, with small bubbles visible along the edges.
  • Pour over chopped dark chocolate. Stir after 30 seconds until smooth. Add vanilla extract and salt.
    A close-up of a glass bowl on a white marble countertop, filled with roughly chopped dark chocolate. Warm coconut milk is poured over it, partially melting the chocolate into glossy patches.
  • Pour the chocolate filling into the cooled crust, smoothing the top.
  • Refrigerate for at least 2 hours or until firm.
    A close-up of a tart pan on a white marble countertop, featuring the glossy chocolate filling spread evenly over the crust with a perfectly smooth and shiny surface.
  • Before serving, sprinkle with flaky sea salt.
    A close-up of the chilled tart on a white marble countertop, garnished with a sprinkle of flaky sea salt over the glossy chocolate surface for an elegant finish.