Vegan Chocolate Tart

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.


Process the crust ingredients (coconut, pecans, dates and sea salt). Press into two mini springform pans. Place pans in freezer.

1. Make Crust

Blend ingredients for the filling (coconut cream, cacao powder, maple syrup, coconut oil, vanilla and sea salt) until creamy. Pour filling over crust.

2. Make Filling

Place tart in freezer to set. Take out of freezer, remove the springform pan, cut into slices. Top with fresh berries and serve. Store leftovers back in the freezer.

3. Set Tart + Enjoy

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