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Vegan Chocolate Tart (No Bake)

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This No-Bake Vegan Chocolate Tart is a decadent, dairy-free dessert featuring a crunchy nut-based crust, a creamy dark chocolate filling, and optional toppings like berries and coconut. It’s easy to prepare and perfect for any occasion.

Ingredients

  1. For the Crust:
    1 1/2 cups almond flour (or ground walnuts)
    1/4 cup coconut flour
    2 tablespoons maple syrup (or agave nectar)
    1/4 cup coconut oil, melted
    1/2 teaspoon vanilla extract
    Pinch of salt
    For the Chocolate Filling:
    1 1/4 cups full-fat coconut milk (canned)
    8 oz dark chocolate (at least 70% cacao), chopped
    1/4 cup maple syrup
    1 teaspoon vanilla extract
    Pinch of salt
    Optional Toppings:
    Fresh berries (raspberries or strawberries)
    Shredded coconut
    Chopped nuts (almonds or hazelnuts)
    Mint leaves

Instructions

For the Crust: In a medium-sized bowl, combine the almond flour, coconut flour, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. Mix well until the ingredients form a dough-like texture.

  1. Press the Crust: Press the crust mixture evenly into the bottom and up the sides of a tart pan (approximately 9 inches). Use your fingers to compact the mixture and create a smooth surface.
  2. Chill the Crust: Place the crust in the refrigerator for 15-20 minutes to firm up.
  3. For the Chocolate Filling: In a small saucepan, heat the coconut milk over medium heat until it just starts to simmer. Do not bring it to a boil.
  4. Melt the Chocolate: Remove the saucepan from the heat and add the chopped dark chocolate to the coconut milk. Stir gently until the chocolate is completely melted and smooth.
  5. Add Sweetener and Flavor: Stir in the maple syrup, vanilla extract, and a pinch of salt. Continue mixing until everything is well combined and the filling is smooth.
  6. Fill the Tart: Pour the chocolate filling into the prepared crust, spreading it evenly with a spatula.
  7. Chill the Tart: Refrigerate the tart for at least 2-3 hours, or until the filling has set and is firm to the touch.
  8. For Serving: Garnish the tart with fresh berries, shredded coconut, chopped nuts, or mint leaves, if desired. Slice and enjoy!

Notes

  1. For a nut-free crust, substitute almond flour with oat flour or a mix of gluten-free flour and coconut flour.
  2. Add a few drops of peppermint extract to the chocolate filling for a mint chocolate variation.
  3. For an extra indulgent touch, layer vegan caramel beneath the chocolate filling.
  4. Use coconut cream for a richer filling, adjusting the consistency if necessary.
  5. The tart can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 1 month.

Nutrition

Find it online: https://thefamilycooking.com/vegan-chocolate-tart-no-bake/