No-Bake Vegan Chocolate Tart
This No-Bake Vegan Chocolate Tart is rich, silky, and deeply chocolatey—made with simple plant-based ingredients and zero oven time. Featuring a nut-and-date crust and a smooth chocolate coconut filling, it’s an elegant vegan dessert that’s perfect for make-ahead entertaining, holidays, or anytime you want an indulgent treat without baking.
Ingredients
- Main Ingredients
- 1½ cups raw nuts almonds, walnuts, or cashews
- 1 cup Medjool dates pitted (soaked if dry)
- 8 oz vegan dark chocolate finely chopped
- 1 cup full-fat coconut cream
- Flavor Base
- 3 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- Pantry Staples
- 3 tbsp coconut oil melted
- 3 –4 tbsp maple syrup to taste
- Pinch of salt
Instructions
- Prep
- If dates are firm, soak in hot water for 10 minutes, then drain well.
- Lightly grease or line a tart pan with parchment paper.
- Crust (No-Bake)
- Add nuts, dates, cocoa powder, coconut oil, and salt to a food processor.
- Blend until the mixture sticks together when pressed.
- Firmly press into the bottom and sides of the tart pan.
- Place in the freezer while making the filling.
- Chocolate Filling
- Gently warm coconut cream in a small saucepan (do not boil).
- Remove from heat, add chopped chocolate, and let sit 2 minutes.
- Stir until smooth and glossy.
- Whisk in maple syrup, vanilla extract, and cocoa powder.
- Assemble
- Pour filling into the chilled crust and smooth the top.
- Refrigerate 3–4 hours, or until fully set.
- Finish
- Slice with a warm knife for clean edges. Serve chilled.
Notes
- Use full-fat coconut cream only—light versions won’t set properly.
- For the cleanest slices, chill overnight.
- High-quality dark chocolate makes a big difference in flavor.