Vegan Chocolate Tart

DF GF V VG

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 Vegan Chocolate Tart

  • If you’re a chocolate person, this tart was made for you! It’s loaded 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, dairy-free, vegan, gluten-free and grain-free. Aka the perfect dessert for your friends with varying dietary needs!
Ingredients measured out to make a vegan chocolate tart: cacao powder, coconut oil, maple syrup, pecans, sea salt, coconut, vanilla, coconut cream and dates.

Ingredients Needed

  • shredded unsweetened coconut – add a ton of flavor to the crust by adding shredded 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.
  • medjool dates – medjool dates add sweetness to the crust and help hold it together thanks to their stickiness. You can buy medjool dates that are already pitted or pit them yourself (it’s super easy). Two brands that I like are Natural Delights and Joolies. You can find Natural Delights in the produce section of most grocery stores (near the bananas) and Joolies are offered on Amazon and Thrive Market.
  • 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 canned coconut cream and not coconut milk. We’re scooping out just the cream part from the can, not the liquid! I tried this recipe with Thai Kitchen and Native Forest and both worked well, but any brand of coconut cream works! You’ll need to use the cream from two 13.5 oz cans to yield 1 ½ cups coconut cream.
  • 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.
Collage of 8 photos showing how to make a chocolate tart, from the pecan date crust to the coconut chocolate filling.

How to Make This Vegan Chocolate Tart

Make crust: 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. Divide the mixture into two and press into two mini springform pans. Place the crust in the freezer while you make the tart filling.

Make filling: 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.

Chill: Place the pans back in the freezer to set – this takes at least 2 hours, but I like to leave them in overnight.

pro tip!
Fresh Medjool dates are usually soft and give easily when squished. If your dates are older or just seem dry and hard, you may want to soak them before using. Simply place them in a bowl of warm water for 10-15 minutes to soften and rehydrate them. Drain well and pat dry before using.
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.

What Can I do With The Leftover Coconut Water or Cream?

Don’t throw away your leftover coconut water or cream! Both can be used in a variety of different recipes. The leftover coconut water is a great liquid base for smoothies like this tropical green smoothie or mango smoothie. With the leftover coconut cream you can mix it with a little water to make coconut milk, which can be used in so many different recipes. Some ideas: coconut shrimp currydetox soup, tropical oatmealmango chia pudding or this butternut squash turkey chili.

How to Serve

When you’re ready to serve, take the pans out of the freezer, remove the springform pans 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, but have fun with the toppings! Here are some ideas:

  • Berries – blueberries, raspberries, strawberries, blackberries… any berry would be delicious! In the photo I have blueberries and fresh red currants.
  • Other fruit – if you don’t have berries on hand, any type of fruit would work well as a topping. Sliced bananas, peaches, cherries… the options are endless!
  • Chopped nuts – add some crunch by topping your tart with chopped pecans, walnuts, almonds or your favorite nut.

PS: 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.

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.

How to Store Leftovers

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

More Vegan Desserts to Try

Be sure to check out all of the popular no bake dessert recipes here on EBF!

Vegan Chocolate Tart

5 from 7 votes
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
Chill Time 2 hours
Total Time 2 hours 20 minutes
Servings 2 mini tarts

Ingredients

Crust

Tart Filling

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 or tart 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.
    Removing the outer spring form ring from the chocolate tarts.
  • Take out of freezer, remove the springform pans, 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.

Notes

  • Hard/dry dates: If your dates are hard and dry, I recommend soaking them in warm water for 10-15 minutes to soften. Just drain them well before using.
  • Coconut cream: Make sure you’re using canned coconut cream and not coconut milk. We’re scooping out just the cream part from the can, not the liquid! 

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: American
Keyword: paleo chocolate tart

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    55 comments
    1. Nicki
      February 20, 2022 AT 10:07 pm

      This was soooooo good! We froze it but ended up putting it in the fridge after the first serving and it was much better not frozen at all. Super yummy! Thanks!!!

      1. Brittany Mullins
        February 21, 2022 AT 9:21 am

        Yay, I’m so glad this recipe was a hit for you, Nicki! Thanks for the review 🙂

    2. helene
      February 20, 2022 AT 3:10 am

      5 stars
      excellent post thank you for sharing

    3. Kristen
      February 14, 2022 AT 9:42 pm

      5 stars
      This was absolutely amazing and so easy to make. I opted to add in 1 serving of chocolate protein powder for 1/2 of the cacao powder to increase the protein. I also doubled the crust recipe for a 9in pan. Served with Tru Whip and berries. Perfect, delicious and amazing consistency!

      1. Brittany Mullins
        February 15, 2022 AT 5:32 pm

        I love the addition of protein powder, great idea, Kristen! Thank you so much for making this and coming back to leave a review!

    4. Lauren Andersen
      February 13, 2022 AT 1:16 pm

      If I want to make this in a 9 in cheesecake spring form, do I need to double the recipe or would it just make one big one? I’m looking forward to making it!

      1. Brittany Mullins
        February 14, 2022 AT 10:28 am

        Hi, Lauren! I think it will be fine in a 9” pan without doubling. We haven’t tested it but let us know how it turns out for you if you try it!

    5. Angie
      February 10, 2022 AT 3:28 pm

      5 stars
      This cake is unbelievable!!!! Our favorite of all times!!! Thank you Brittany for your delicious creations!

      1. Brittany Mullins
        February 11, 2022 AT 9:45 am

        Yay! This makes me so happy to hear, Angie! I’m glad you love this recipe, thanks for making it and coming back to leave a review.

Parchment paper lined with protein balls.

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