If you’re looking for a dessert that’s rich, indulgent, and entirely plant-based, this No Bake Vegan Chocolate Tart is perfect. It’s simple to make, requires no oven time, and delivers deep, creamy chocolate flavor with a delightful crunch from the cookie crust. Plus, it’s versatile enough for various dietary needs—gluten-free, dairy-free, and vegan!
What You’ll Need
For the Crust:
- 12 Oreo cookies (or gluten-free chocolate wafers for a gluten-free option, or Biscoff cookies for a unique twist)
- 1/4 cup melted coconut oil or vegan butter
- 1/2 tsp Himalayan pink salt
For the Filling:
- 1 can full-fat coconut milk (13.5 oz)
- 1 tbsp coconut oil
- 1 cup dark vegan semi-sweet chocolate morsels (or chopped dark chocolate—your favorite kind)
- 1/3 cup maple syrup or sugar (optional, depending on your desired sweetness)
- 1/2 tsp Himalayan pink salt
- 1/2 tsp chili powder
- 1 tsp pure vanilla extract
For Toppings:
- Organic strawberries, dragon fruit, or other organic berries
- Cocoa nibs for added crunch
How to Make It
Step 1: Prepare the Crust
Start by creating the base of your tart. In a medium-sized bowl, mix the crushed Oreo cookies (or your chosen alternative) with melted coconut oil or vegan butter and Himalayan pink salt. Stir until everything is well combined.
Next, line an 11-inch or 9-inch tart pan with parchment paper. Press the cookie mixture firmly into the pan, distributing it evenly across the bottom and around the edges. You want a compact, solid crust that will hold up the rich chocolate filling.
Tip: Use the back of a spoon to press the crust evenly for a smooth, consistent surface.
Place the crust in the freezer to firm up while you prepare the filling.
Step 2: Make the Chocolate Filling
In a small saucepan, heat the full-fat coconut milk over medium heat until it just begins to boil. Once it reaches a gentle boil, reduce the heat to low. Stir in the coconut oil, dark chocolate morsels, vanilla extract, Himalayan pink salt, and chili powder.
Continue stirring until the chocolate melts completely and the mixture becomes smooth and glossy. This combination of flavors creates a silky, deeply chocolatey filling with a hint of warmth from the chili powder.
Optional: If you prefer a sweeter filling, add in 1/3 cup of maple syrup or sugar at this stage. Adjust to your taste.
Step 3: Assemble the Tart
Take the crust out of the freezer. Slowly pour the chocolate filling into the chilled crust, ensuring it spreads evenly across the surface.
Tip: For a clean, level tart, pour the filling in the center and let it naturally flow to the edges rather than spreading it with a spatula.
Carefully transfer the tart to the freezer and allow it to set for at least 3 hours. For the best texture, you can refrigerate it overnight to allow the flavors to fully develop and the tart to firm up beautifully.
Step 4: Decorate and Serve
Once the tart has completely set, it’s time to get creative with toppings. Fresh organic strawberries, dragon fruit, or any other seasonal berries work wonderfully, adding a bright contrast to the rich chocolate filling. Sprinkle some cocoa nibs for an extra layer of texture and a bit of crunch.
Slice, serve, and enjoy the decadent taste of this vegan chocolate tart!
Tips for Success
- Choosing Your Cookies: You can use regular Oreo cookies for the crust, but if you’re gluten-free, opt for gluten-free chocolate wafers or even Biscoff cookies for a slightly spiced alternative.
- Coconut Milk: Make sure to use full-fat coconut milk for the filling. The fat content is what gives the filling its creamy, luscious texture. Light coconut milk won’t yield the same rich results.
- Flavor Boost: If you’re a fan of bold flavors, you can increase the amount of chili powder for a spicier kick. The combination of chocolate and chili is classic and adds a surprising depth of flavor.
Storing the Tart
This tart keeps beautifully in the fridge. After it has set, cover it with plastic wrap or store it in an airtight container, and it will stay fresh for up to 5 days. You can also freeze the tart for longer storage—just make sure to thaw it in the fridge overnight before serving.
Serving Suggestions
Serve your No Bake Vegan Chocolate Tart chilled, topped with fresh fruit and a sprinkle of cocoa nibs. For an extra indulgent treat, pair it with a scoop of dairy-free vanilla ice cream or a drizzle of vegan caramel sauce.
No Bake Vegan Chocolate Tart Recipe
Ingredients
Crust
- 12 Oreo cookies or use gluten-free chocolate wafers or biscoff cookies
- ¼ cup melted coconut oil or vegan butter
- ½ tsp Himalayan pink salt
Filling
- 1 can full fat coconut milk 13.5 oz
- 1 tbsp coconut oil
- 1 cup dark vegan semi-sweet chocolate morsels or use chopped dark chocolate
- ⅓ cup maple syrup or sugar (optional)
- ½ tsp Himalayan pink salt
- ½ tsp chili powder
- 1 tsp pure vanilla extract
Toppings
- organic strawberries for topping
- dragon fruit or other organic berries for topping
- cocoa nibs for topping
Instructions
Prepare Crust
- Mix the crust ingredients together in a bowl.
- Press the mixture into a parchment-lined 11-inch or 9-inch tart pan, ensuring even distribution and pressing around the edges.
- Place the crust in the freezer while preparing the filling.
Prepare Filling and Chill
- Heat the coconut milk in a saucepan and bring it to a gentle boil.
- Reduce the heat and add the coconut oil, dark chocolate morsels, maple syrup, Himalayan pink salt, chili powder, and vanilla extract.
- Stir the mixture until the chocolate has melted and the filling is smooth.
- Slowly pour the filling into the prepared crust.
- Transfer the tart to the freezer and let it set for at least 3 hours or overnight in the fridge.
Decorating and Serving
- Once set, decorate the tart with organic strawberries, dragon fruit, or other berries and cocoa nibs before serving.
Notes
- This tart can be made gluten-free by using gluten-free chocolate wafers.
- For a richer flavor, dark chocolate can be used instead of semi-sweet morsels.
- Let the tart set overnight for best results.
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