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An overhead photo of a vegan chocolate tart. It has been sliced into 4 quarters.
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5 from 8 votes

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.
Prep Time20 minutes
Chill Time2 hours
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: paleo chocolate tart
Servings: 2 mini tarts



Tart Filling


  • 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.


  • 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! 


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