Vegan Chocolate Tart

DF GF V

This no bake vegan chocolate tart has a creamy chocolate coconut filling with a medjool date pecan crust. It’s rich, decadent, absolutely delicious and super easy to make. Vegan + gluten-free.

Valentine’s Day is one of my favorite holidays! I may be a tad biased because it’s also my birthday, but seriously how you can dislike a holiday that revolves around love, hearts, kisses, chocolate and flowers? You just can’t.

An overhead photo of a vegan chocolate tart. It has been sliced into 4 quarters.

Why You’ll Love This Recipe

  • If you’re a chocolate person, this post was made for you! This recipe is filled with chocolatey goodness.
  • This tart is decadent, delicious and satisfying, but also wholesome and healthy so you can feel good about indulging.
  • It’s paleo-friendly, vegan, gluten-free and grain-free. Aka the perfect dessert for your friends with varying dietary needs!

Ingredients Needed

  • shredded unsweetened coconut – add a ton of flavor to the crust by adding unsweetened coconut! The dates add enough sweetness, so make sure you grab unsweetened coconut!
  • chopped pecans – any nut will work here but I love the slightly sweet flavor of pecans.
  • dates – dates add sweetness to the crust but also holds it together thanks to their stickiness.
  • sea salt – a hint of sea salt to bring all of the flavors together.
  • coconut cream – the main ingredient in the tart filling. Make sure you’re using coconut cream and not coconut milk.
  • cacao powder – unsweetened cocoa powder will also work! This makes the filling chocolatey!
  • maple syrup – this natural sweetener is the perfect addition to the creamy filling. Make sure you get pure maple syrup and not pancake syrup as that will have corn syrup and a ton of added sugars.
  • coconut oil –  I like using extra virgin coconut oil. I’ve purchased several different brands of coconut oil before, but Nutiva organic extra virgin coconut oil is my favorite.
  • vanilla extract – a flavor enhancer.

How to Make This Vegan Chocolate Tart

Start by making your crust. Add the coconut, pecans, dates and sea salt to a food processor or mini chopper and process until the dates have turned into a sticky paste that holds the crust together. If the dates aren’t sticky enough, you can add a little bit of water to rehydrate if needed. Divide the mixture into two and press into two mini springform pans. Place the crust in the freezer while you make the tart filling.

Next, make the creamy, chocolatey filling! Blend the coconut cream, cacao powder, maple syrup, coconut oil, vanilla and sea salt in a high powered blender or food processor until creamy. Pour half of the filling over each crust. Use a spoon to make sure the filling is even and smooth. Place the pans back in the freezer to set – this takes at least 2 hours but I like to leave them in overnight.

A plated vegan chocolate tart. The tart has been sliced and one of them is on its side so you can see the two layers.

How to Serve

When you’re ready to serve, take the pans out of the freezer, remove the springform pan and let it sit for 10-15 minutes to soften just a bit. Cut into slices, add any optional toppings and enjoy! I served this tart with chocolate flakes, red currants and blueberries. Have fun with the toppings!

It’s important to note that the longer this tart sits out, the softer it will get – it becomes pudding-like! It will still taste amazing but won’t be as firm.

How to Store Leftovers

Store any leftovers back in the freezer for 1-2 months. I recommend storing in a freezer-safe, air-tight container for the best results.

A close up of a slice of vegan chocolate tart. You can see the two layers of crust and filling. The slice is topped with blueberries and cherries.

More Vegan Desserts to Try

Be sure to check out all of the dessert recipes here on EBF!

Paleo Chocolate Coconut Tart

5 from 1 vote
This no bake vegan chocolate tart has a creamy chocolate coconut filling with a medjool date pecan crust. It's rich, decadent, absolutely delicious and super easy to make. Vegan + gluten-free.
An overhead photo of a vegan chocolate tart. It has been sliced into 4 quarters.
Prep Time 20 minutes
Cook Time 2 hours
Servings 2 mini tarts

Ingredients

Crust

  • ¼ cup shredded unsweetened coconut
  • ½ cup chopped pecans
  • ½ cup dates, about 9 dates
  • pinch of sea salt

Tart Filling

  • cups coconut cream
  • ¼ cup + 1 Tablespoon cacao powder
  • ¼ cup maple syrup
  • 1 Tablespoon coconut oil
  • 1 teaspoon vanilla
  • pinch of sea salt

Instructions
 

  • Process the crust ingredients (coconut, pecans, dates and sea salt) in a food processor or mini chopper until the dates have turned into sticky paste holding the crust ingredients together. Take mixture out of the processor and press evenly into two mini springform pans. Place pans in freezer while you make the tart filling.
    Two mini spring form pans with the coconut, pecan and date mixture pressed into the bottom.
  • While the crust is setting in the freezer, blend ingredients for the filling (coconut cream, cacao powder, maple syrup, coconut oil, vanilla and sea salt) in a high-speed blender or food processor until creamy. Pour half the filling over the crust in one pan and then pour the remaining filling over the crust in the second pan. Use a spoon to make sure the filling is even and smooth.
    Two mini spring form pans with the coconut, pecan and date mixture. The chocolate mixture is being poured overtop of the crust.
  • Place pans in the freezer to set up, at least 2 hours, but can be overnight. Take out of freezer, remove the springform pan, let sit out for 10-15 minutes, cut into slices. Top with fresh berries and serve. The longer it sits out, the filling will soften and become more like pudding. It still tastes amazing, but not as firm. Store any leftovers back in the freezer.
    Removing the outer spring form ring from the chocolate tarts.

Nutrition

Serving: 1/4 of a mini tart Calories: 317kcal Carbohydrates: 34g Protein: 3g Fat: 19g Saturated Fat: 12g Monounsaturated Fat: 1g Sodium: 58mg Potassium: 296mg Fiber: 4g Sugar: 28g
Course: Dessert
Cuisine: Paleo
Keyword: paleo chocolate tart

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    44 comments
    1. DT0123
      June 23, 2018 AT 8:03 pm

      I made this and it was absolutely delicious! My husband and inhaled it. I was wondering if you can sub honey for the maple syrup? Would that mess up the consistency at all?

      1. Brittany Mullins
        June 24, 2018 AT 2:55 pm

        Yay! I’m so happy y’all enjoyed it. You can totally sub the honey for maple syrup. Should work fine! 🙂

    2. ACG
      September 5, 2016 AT 3:40 am

      5 stars
      These mini tarts look just absolutely gorgeous without any guilt haha!
      This is my first time in you blog, I actually got linked to your recipes from Taylor from FoodFaithFitness.
      I was attracted by this recipe!! I am always looking for healthy yet delicious recipes.
      I will really make this maybe tomorrow, thank you so much for your sharing.
      I don’t have small spring form pan. The only one i have is 9 inch. I was thinking of i can double the recipe and then go from there haha! thanks!

    3. Leonor
      April 23, 2016 AT 1:41 pm

      Thank you for any out of this world scrumptious recipe. I made mine in a mini pie dish because I had all the ingredients but no mini pan. It worked really well. . I also added some chia seeds to mine. Just because I am a Chia seed lover. Thanks a million for a recipe that I will be proud to make and share.
      And of course I will always direct them to the best blog which I love. EBF.

      1. Brittany Mullins
        April 25, 2016 AT 2:33 pm

        I’m so glad to hear that you enjoyed the tart, Leonor! I love your addition of chia seeds. 🙂

    4. Jeanie
      February 12, 2015 AT 10:38 am

      Can you tell me what size of “mini spring form pan” is needed for this recipe? (the smallest ones I found are 6″) I can’t tell from your pics if that would be right? Hoping to hear as I’d like to try making this!
      Thanks for the recipe!

      1. Brittany Mullins
        February 12, 2015 AT 11:23 am

        Hi Jeanie! Mine are 4 inches. I got them from Target (http://bit.ly/16ndU6q). You could use a 6 inch pan and just make one instead of two. Yours just might be a bit higher. And, you could always make a tiny version in a ramekin with any leftover crust and filling. 🙂

    5. linda
      February 8, 2015 AT 5:35 pm

      where do you get the mini springform pans? I have never come across those before.

      1. Brittany Mullins
        February 8, 2015 AT 9:20 pm

        I got them from Target.

Parchment paper lined with protein balls.

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