Here’s a vegan no-bake chocolate tart recipe for any occasion, especially when you want something sweet and creamy and oh yeah, chocolaty. No baking!
This recipe has it all when it comes to easy delicious desserts, dark chocolate crust with a sweet crunch, filling that’s smooth and rich with creamy chocolate and a top you can customize with fruit, nice cream, nuts or any yummy thing you desire!
Ingredients for this Vegan No-Bake Chocolate Tart are few and super easy to shop for. Plus, this crave-worthy delight sets up right in your refrigerator. Get ready for fun in the kitchen!
Vegan No-Bake Chocolate Tart Ingredient Spotlight
Oreo cookies - These crunchy cookies make a perfect chocolate crust and their famous cream filling helps hold this first layer together. If you’re gluten-free use GF sandwich cookies or a simple almond and date crust that can easily be whipped up in a food processor.
Unsalted Vegan butter - Made from vegetable sourced oil blended with water, vegan butter isn’t actually “butter” in the traditional sense. No cows needed for this treat! In this recipe it aids in binding the crust ingredients together.
Coconut Cream - Rich and luxurious, coconut cream is what the dark chocolate blends with to make a velvety filling for your tart. If you want to lessen the flavor of coconut, add a teaspoon of vanilla extract.
Dark Chocolate - Dark chocolate bars are in every grocery store. Lindt brand at 70% cocoa is suggested here. You can get fancier and spend a lot more, but there’s no need. The higher the percentage of cocoa, the denser the chocolate factor is.
Step-by-Step Instructions for Chocolate Tart Recipe
Serves approximately 6-8 people
Step 1 - Prepare a round 8 x 2-inch springform baking pan (springform means the pan has a removable bottom) by cutting a piece of parchment paper the exact shape and size as the bottom section.
Step 2 - Put the Oreo cookies in a Ziplock bag and crush them with a rolling pin. Speed tip alternative: Toss the Oreos in a food processor with the S blade and pulse until crushed.
Step 3 - Transfer crumbs to a medium bowl and add melted butter. Stir until cookies are moistened.
Step 4 - Now transfer the cookie crumbs into the bottom of the pan with your hands and press onto the bottom and up the sides of the pan, to create a 1-inch edge. Place in the freezer for 15 minutes.
Step 5 - Place chopped dark chocolate in a heatproof bowl. In a saucepan, heat the coconut cream until it starts to boil. Pour cream immediately over the chocolate and stir until smooth.
Step 6 - Pour filling onto cookie tart crust and spread evenly.
Step 7 - Refrigerate the tart for 30 minutes or until the ganache has set up.
Step 8 - When set, remove and decorate with fresh fruit, chocolate chips, vegan whipped cream or any yummy topping you like. Cut into slices with a sharp knife and serve chilled.
How can you not love this easy, delicious dessert with its cool, creamy chocolate filling? It’s an irresistibly rich flavor extravaganza!
- Chocolate lovers will devour it.
- So simple anyone can make it.
- Affordable ingredients.
- A fast dessert for special occasions.
- Both vegans and non-vegans will go nuts for it
Cindy's Insider Pro Tips
Don’t Microwave the coconut milk
If you want your filling to set up well you have to heat your coconut milk on the stove. Microwaving can cause the mixture to be loose and unstable once the chocolate is mixed in.
Make Sure your chocolate is vegan
A lot of chocolate out there contains milk, or milk solids. Check your label and make sure you have a product that doesn’t include any dairy products. Some brands help out and tell you right on the front label that their chocolate is vegan. Thanks!
Serve with vegan ice cream or vegan whipped cream
Vegan ice cream will add some serious yum as a topping to this already amazing dessert. Did you know vegan whipped cream is a real thing? Sure is! Give it a try on top of your slice of chocolate tart. Nuts are good too!
Top with seasonal fruit
Fresh fruit will not only make your vegan chocolate tart extra tasty; it will make it beautiful to look at. Adding berries, cherries, mango slices or any other fan favorites will boost the appeal of this dessert clear over the moon!
Vegan Chocolate Tart FAQs
If you don’t have enough fat from the coconut milk solids, you might end up with a filling that is not firm enough. Make sure you incorporate the thick part of the coconut cream. Sometimes the product separates in the can. Pour off anything watery and just use the heavy creamy part.
Two ingredients, Oreos and vegan butter
Choose a chocolate that you like the taste of and is sweet enough, because there is no additional sweetener added.
Yes, you can make it 1-2 days in advance and it will store in your fridge for up to 7 days.
Yes! Yes, you can. Just use new gluten free Oreos or other GF sandwich cookies.
Yes! This delicious creation freezes very well.
Looking for more Vegan Dessert Recipes?
Fudgy Vegan Brownies
Vegan Cheesecake
Lemon Blueberry Pound Cake
Vegan Carrot Cake
Chocolate Vegan Fudge Cups
Vegan Double Chocolate Chip Cookies
Vegan Lava Cake
Now that you know how to easy it is to make this Chocolate Tart Recipe recipe, please give it a star rating below and comment letting me know how it turned out for you.
No-Bake Vegan Chocolate Tart
Ingredients
- 32 oreo cookies
- ½ cup unsalted vegan butter melted
- ⅔ cup coconut cream
- 12 ounces 70% dark chocolate coarsely chopped
Instructions
- Prepare an 8" springform pan with a removable bottom. Line bottom with parchment paper.
- Put the oreo cookies in a ziplock bag and crush them with a rolling pin. Alternatively, you can also crush them in a food processor.
- Transfer crumbs to a medium bowl and add melted butter. Stir until cookies are moistened.
- Now transfer the cookie crumbs into the prepared pan and press into the bottom and up the sides about 1 inch. Place in the freezer for 15 minutes to firm up.
- Place chopped dark chocolate in a heatproof bowl.
- In a small saucepan, heat the coconut cream until it starts to boil. Immediately remove from heat and pour over the chocolate. Stir until smooth. Let cool down to room temperature.
- Pour filling into cookie tart crust and spread evenly.
- Refrigerate for 30 minutes or until the ganache has set.
- When set, remove and decorate with fresh fruits, chocolate shavings, or any topping you would like. Cut into slices with a sharp knife and serve chilled.
Leave a Reply