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This Vegan Chocolate Tart is going to blow your mind! It is vegan and gluten free and incredibly simple to make, plus it uses just 6 ingredients. Want to know what the best part is…? It can be prepared in under 10 minutes with minimal preparation. Honestly, its a game-changer and is guaranteed to impress everyone!
Recipe Difficulty – Very Easy!
Jump to:
- Why this recipe works
- Why Make This Recipe
- Ingredients to make Vegan Chocolate Tart
- How to make Vegan Chocolate Tart
- Recipe FAQs
- Top Tips
- Leftovers
- Serving Suggestions
- Recipe
- Reviews
Why this recipe works
This vegan tart is one of those desserts that look super fancy but in all honestly, only takes a couple of minutes to put together. Rich, creamy, and decadent, this vegan chocolate torte, is such an easy no bake chocolate dessert that will impress your guests! It’s the best last minute dessert that works for holidays, dinner parties, or even a date night if you’re a chocolate lover who can split an entire tart 😉
Best part? This no-bake dessert is naturally gluten free, is a dairy free chocolate cake, and is of course vegan so you can accommodate multiple dietary restrictions. It’s so irresistible that you’re going to want to lick the dairy free chocolate pudding straight off the mixing spoon!
If you love chocolate as much as me then you need to also check out my Hot Chocolate, Homemade Nutella or my Chocolate coated Gluten Free Doughnuts this guide I put together of my 10 Vegan Chocolate Recipes.
I also added this recipe into my collection of 21 Gluten Free Easter Recipes, my best 33 Vegan Desserts and 35 Gluten Free Desserts round up!
Why Make This Recipe
- Super easy – This is a great dessert to try if you’re a beginner because it is so easy to make.
- Only 10 minutes prep – Have your ingredients prepped and ready to go in 10 minutes or less!
- 6 Ingredients – A short ingredient list is always a top reason to make a dessert. You won’t have any difficulties getting the ingredients for this delicious vegan chocolate tart.
- Decadent – It’s rich, decadent and totally delicious.
- Crowd pleaser – Who doesn’t like chocolate? This dessert is definitely a crowd pleaser.
- Gluten free & Vegan – The crust has no gluten and there is no egg or dairy in the chocolate filling! Even so, it’s as tasty as a regular tart, if not even more tasty!
If you’re looking a puff pastry tart instead then try my Puff Pastry Apple Tart recipe.
Ingredients to make Vegan Chocolate Tart
With only these 6 ingredients you can make the most delicious vegan Chocolate Tart. But if you haven’t got all these ingredients here are a few swap suggestions for you.
- Coconut oil – for another oil such as sunflower or any nut oils.
- Coconut milk fat – try creamed coconut instead.
- Dark chocolate – you can use any chocolate! I also use this to make my Vegan Chocolate Mousse.
- Maple Syrup – agave or if not vegan try honey.
- Ground almonds – if you want this tart nut free swap for desiccated coconut or oat flour.
See recipe card for full information on ingredients and quantities.
How to make Vegan Chocolate Tart
Step 1: Heat a pot with 3/4 can of coconut milk until simmering. Take off the heat, add in the chocolate and allow to melt.
Step 2: Now add all the base ingredients into a mixing bowl and mix them together
Step 3: Now press the bass into your tart tin. I use this tart tin which allows you to press out bottom so you can easily take it out after it’s cooled.
Step 4: Finally pour your chocolate mix into the tart tin and place in the fridge for 2-3 hours until it firmed up.
Step 5: Once it has set you can top your vegan chocolate tart with whatever you want and it’s ready to show off to your friends/family!
Recipe FAQs
Below are some answers to commonly asked questions for this Vegan Chocolate Tart.
How can I make this chocolate tart nut free?
Easy! Swap the ground almonds for desiccated coconut or oat flour.
How long will this last and how do I store it?
Not long as it’s so tasty! But say you have some leftover you can store it in a sealed container in the fridge for up to 5 days.
How do I remove a chocolate tart from the tin?
Your tart tin should have a removable bottom. Find an item that is smaller than your tart tin’s bottom such as a small cup with no handles, place the tart on top and gently wiggle the tart tin’s rings of the side and down.
Top Tips
- Want beautiful clean cuts for your chocolate vegan tart? Run your knife under hot water between cuts.
- For a beautiful presentation, top with fresh berries and use flakey sea salts.
- For an even top, after you’ve added the chocolate mix to the tart tin, give it a few short bangs on to your countertops to pop any air bubbles that may have formed and even out the tops.
- If you are worried about your chocolate tart sticking to your tart tin, feel free to grease it with some coconut oil so it can easily slide off.
Leftovers
You can store any leftovers no-bake chocolate tart slices in a sealed container in the fridge for up to 5 days. If you plan on freezing this, be sure it is tightly wrapped and when ready to enjoy, thaw in the fridge.
Serving Suggestions
Some of my favourite holiday season recipes to accompany this no bake vegan chocolate tart:
- Vegan Lentil Wellington
- Christmas Nut Roast
- Rosemary Infused Roast Potatoes
- Creamy Mushroom Pasta
you might also like
- 5 Ingredient Chocolate Flapjacks
- Gluten Free Chocolate Cookies
- Easy Gluten Free Chocolate Cake
- Cashew Cream
Tried this Vegan Chocolate Tart recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
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Recipe
Vegan Chocolate Tart
Delicious super easy to make 6 ingredient gluten free & vegan chocolate tart
4.68 from 93 votes
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Course: Dessert
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes minutes
Cooling time: 2 hours hours
Total Time: 2 hours hours 10 minutes minutes
Servings: 10 slices
Calories: 419kcal
Author: James Wythe
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Ingredients
Base
- 300 g ground almonds
- ½ cup cacao powder (55g)
- ⅓ cup maple syrup (113g)
- 3 tablespoon coconut oil, melted
Chocolate
- 210 g chocolate (I used Ombar coconut)
- ¾ 400ml can coconut milk (full fat) so use 300ml
Metric – US Customary
Instructions
Firstly add the coconut milk to a pot over a low heat and warm up. Once warm turn off the heat and add the chocolate, then stir until well combined
Now make the base by adding all the ingredients into a mixing bowl and mix until combined
Pour the base into a tart tin and push down until compact (looking for roughly 3mm depth)
Pour the chocolate into the base, sprinkle salt over the top and place in the fridge for 2-3 hours to firm up
Optional: serve with fresh fruit on top!
Video
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations:I have included a list of these in the post above
To Store:In an airtight container in the fridge for 2-3 days.
To Freeze: Allow to defrost at room temperature.
Tip 1: Want beautiful clean cuts for your chocolate vegan tart? Run your knife under hot water between cuts.
Tip 2: For an even top, after you’ve added the chocolate mix to the tart tin, give it a few short bangs on to your countertops to pop any air bubbles that may have formed and even out the tops.
Tip 3: If you are worried about your tart sticking to your tart tin, feel free to grease it with some coconut oil so it can easily slide off.
Nutrition
Calories: 419kcal | Carbohydrates: 18g | Protein: 11g | Fat: 34g | Saturated Fat: 11g | Fiber: 4g | Sugar: 11g
Please note that Nutrition information is a rough estimate
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Reader Interactions
Comments
Elspeth says
This recipe was easy to follow and absolutely scrumptious! A small portion is all you need, but it freezes well. I portioned it up and when defrosted, it was equally delicious. I will be making this again.Reply
- James Wythe says
Thank you! Really pleased you enjoyed it 🙂
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- Lara says
For the coconut milk should I shake the can first to prevent separation or does that matter?
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- James Wythe says
Hey Lara, if it has really separated then you can do yes. Shouldn’t make too much difference though as long as you scoop out some of the thicker part at the top. Enjoy 🙂
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- Maureen says
I love this recipe. I made it first 18 months or so ago soon after I first gave up gluten and dairy! I am wondering if you know how far ahead of when you want to serve it, it is safe to make? (and keep in the fridge? I want to serve on St Stephen’s Day / Boxing Day or as they say where i am now in NL – 2nd Christmas!
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- James Wythe says
Hey Maureen 🙂 glad you love the recipe! I am prepping my 2 days in advance and storing it in the fridge. It will be fine 2 or 3 days in advance if kept in the fridge. Just wrap it in cling film or something to stop it drying out too much. Have a lovely Christmas.
- Emma says
Absolutely delicious. I made this with chocolate flavoured with orange, yummy! So easy too. Can’t wait to make again. I will be making a few for an upcoming partyReply
- Yaz says
Mine always cracks where the crust meets the filling… any tips to help this?
Thanks!
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- James Wythe says
Hey Yaz, that’s odd (not happened to me before) could be case where you need a little more liquid to bind the base so either a little more maple syrup or coconut oil 🙂 enjoy!
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- Caro says
I made this tart but used a digestive biscuit butter base. I added some raisins to the filling with a touch of Cointreau. OMG it is soooo good. I love your recipes. I’ve made several of them … they have all been a huge success and very easy.
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- Caro says
Can you freeze it?
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- James Wythe says
Yep 🙂 enjoy!
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- Kathy S says
This chocolate tart is absolutely delicious and ridiculously easy to make. My husband who is not gluten intolerant keeps asking me to make it again! It looks really impressive, like it took lots of time and effort to make.Reply
- Tyrone says
Hi James, Ive tried making this twice and it never sets! What could I be doing wrong?
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- James Wythe says
Hey, sorry about this. It could well be down to the brand of coconut milk or chocolate you are using. If it struggles to set, pop in the freezer for a couple hours. That really helps 🙂
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- Yaz says
Hey! Do you think chickpea flour would work instead of almond meal?
Thanks
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- James Wythe says
Yes it terms of binding but may add a slightly different taste to it.
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- Zoe says
I have made this twice and both times it hasn’t set. What am I doing wrong?
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- James Wythe says
it could be down to the brand of coconut milk or chocolate. Best thing to do is leave it in the freezer instead then it will set 🙂
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- Trudi says
Absolutely delish!
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- Linda Bloor says
I made this for Christmas and it is utterly delicious, it looks and tastes like you have spent hours making it when it is easy to prepare. I will be making this many times. Thanks James xxReply
- Gillian says
Made this at Christmas for my sons vegan partner. Never attempted anything vegan before. Found it very easy to follow and quick to do.
It was very well received and even my grandson (who isn’t vegan) had a piece and said it was lovely.Reply
- Anne Scrimger says
I made this yesterday for Christmas dinner it was really delicious although the crust didn’t hold together as well as I would’ve liked. I used oat flour. Could you sub almond flour for the ground almonds? Has anyone ever tried mixing a little bit of peanut butter in the crust? And has anyone tried making it without the crust – just putting the filling in a dish and letting it sit. Thinking about my own future experiments and curious if anyone else has tried any of these. Thanks for this great recipe.
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- Jayne says
Recipe looks yummy. I don’t like dark chocolate so can I replace it with plant based milk chocolate in stead ?Reply
- James Wythe says
Hey Jayne, that should work 🙂 enjoy!
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- Jenny says
Best chocolate tart ever! It’s so quick and easy to make too! Thanks so much for sharing it,
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- David says
I think a 0.3mm base would be a BIT thin!
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- Mansi says
Hi, I just have a question, with the coconut milk in it, does it taste coconuty??
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- James Wythe says
Hey, yes it does a little 🙂
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- Yara says
Alright, so I never leave comments on recipes but I will for this one. Honestly cannot count the number of times I’ve made it. And no matter who tries it, they ALL love it! I’m not exaggerating!
Thank you SO much for sharing this. So easy, so quick, so tasty. It never fails. It’s seriously one of my go-to deserts to make. We just LOVE it! Again, thank you!Reply
- Caleb says
This was an absolute blast at my Friendsgiving. (It’s like the American Thanksgiving, but a tad less formal, and with friends!) I will note that I used clarified butter (aka ghee) instead of coconut oil as well as with a parchment paper-lined pie tin instead of the tart tin because they were what I had on hand. It still turned out pretty well. Props for making a flexible recipe!Reply
- Elin says
Hi James, I found you through tiktok :). Loved the tarte, but since I used 70% chocolate it was a little bitter, so next time I’ll add some milk chocolate as well. Thank you for the recipe!Reply
- Christian says
Delicious recipe, easy to prepare
Tx a lotReply
- James Wythe says
Thank you Christian 🙂
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- Jo says
I made this for dessert on Christmas Day and it was a BIG hit. I’ve even made a second one already!! So simple and easy, yet utterly delicious and more-ish. I’ve also experimented with Oat flour and coconut cream instead of milk, all delicious.
I can see that this is going to be my ‘go-to’ dessert from now on ♥️Reply
- Susan Hartnett says
Made this on Christmas Day while making the dinner. So so simple & quick to make and better still my 3 kids have said it’s the best dessert they had ever tasted & asked me to make it again!! Thank you James it is Delicious!
Happy Christmas xReply
- Donna says
I made this today for our dessert tonight. I halved the recipe and made 2 individual tarts. Wow! It was fantastic, I served it with fresh figs and maraschino cherries. It’s was delicious.Reply
- Shellee says
I made this last night…fabulous! I used dark chocolate chips. It would also be good using either white chocolate chips or butterscotch chips…they would pair well with the chocolate almond flour crust!Reply
- Henriette says
Made this for my sister to say well done for her GCSE results. It was absolutely incredible and will definitely be making this again!Reply
- justine says
what can i use in place of coconut milk?
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- Claire says
Have made this many times and love it! Thank you James!Reply
- James says
Thanks Claire 🙂 glad to hear you’re enjoying it so much!
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- Joanna says
Great recipe, thank you. The tart was so easy to make and tasted incredibly decadent. I added homemade strawberry Jane before pouring in the chocolate mix and it turned out just right (as it added a bit of sweetness).Reply
- James says
Thanks Claire 🙂 great to hear you enjoyed it and the sound of adding strawberry jam…. delicious!
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- Roms says
Hi James,
Can I use coconut cream in place of the coconut milk?
Thank you!
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- James Wythe says
Hey Roms, hmm not sure on that as I haven’t tried it. Sorry 🙁 if you do try it though let me know how you get on!
- Elaine says
I’ve just made it with coconut cream, and it turned out great. I thought coconut milk would be too runny.
- Rosie says
I made this today – really delicious, loved by vegans and non-vegans alike.
I used a 85% dark chocolate which made the filling a little bitter but added an extra squeeze of maple syrup to add a little extra sweetness and it worked really well.
Great recipe, simple yet delicious!Reply
- Helga Clerkin says
I made this tart a couple of weeks ago and it tasted amazing. So so easy to make but definitely tastes like you have spent hours making it. I’m a real chocolate addict so this will now be added to my list of favourites. Will definitely be making more. Thank youReply
- Lucianna says
Do you think I could sub swerve for maple syrup or another sugar free alternative?Reply
- James says
Hey Lucianna, what about agave?
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- Ilina says
It was amazing, thank you so much! Used 200 ml thick coconut cream and 100 ml thick coconut milk. I also made a swirl with two types of chocolate.Reply
- James says
Yay so pleased you enjoyed Ilina 🙂
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- Dan Thomas says
Hi there. Could I put some fresh orange zest and orange juice to make it a chocolate orange flavour??
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- James says
Absolutely 🙂
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- Yvonne says
This tart is fantastic, so easy to make, very few ingredients and no oven needed. This is going to become one of my staple desserts to serve in summer with red berries or coulis. Well done JamesReply
- Healthy Living James says
Thank you Yvonne 🙂 so pleased you enjoyed it and will make it again!
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- Sarah BD says
Loved it – no one can believe how easy and how few ingredients make such a fabulously tasting dessert. My only issue would be that my filling was spread very thin across the base (maybe my tart tin was too big?) so next time I’ll try doubling the filling mix.Reply
- Maja says
Aww looks so delicious I will try to make in the week time
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- Daniela says
Absolutely LOVE this chocolate tart! It is such a crowd pleaser. It’s a firm family favourite here!Reply
- Healthy Living James says
Thanks so much Daniela 🙂
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- Beckie says
Absolutely delicious and decadent given so few and such healthy ingredients. I would definitely make this again!Reply
- Healthy Living James says
Thank you Beckie 🙂
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- Deepa says
Omg the taste so heavenly and melts in the mouth, made it 3 weeks ago and I shared it with my neighbours who also said it was amazing and I’m going to make it againt today! Cant wait for it to get into my tummyReply
- Healthy Living James says
That’s awesome thank you Deepa 🙂
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- Jasreen says
Hi! This looks like a great recipe.
Is there an alternative to using coconut oil if we are not making the vegan version? Is butter ok?
ThanksReply
- James says
Hey Jasreen, melted butter should work for the base 🙂
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- Gabriella says
Fantastic recipe. So tasty! Thanks JamesReply
- Char says
I’ve made this and passed it on to family who also made this. Each of used used differnt chocolate, both times it was fantastic!Reply
- Healthy Living James says
Thank you Char 🙂
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- Jess says
Mini chocolate coconut coconut tarts are chilling in the fridge right now. Half will be “plain” with some of the crust crumbs on top and half with sliced strawberries and almonds. Thanks!Reply
- Healthy Living James says
Hope you enjoyed Jess 🙂
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- Kay Elle says
Hi can you freeze this choc tart?
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- Healthy Living James says
I haven’t tried it myself but a few others have mentioned to me that they did. It will last in the fridge for 4 days or so but if needed longer try freezing and let me know how you get on 🙂
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- Lauren says
Do you have to use almonds or can you use any nut?? I hate almonds but the rest looks amazing!!!
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- Healthy Living James says
You could try desiccated coconut instead of almonds in the base. Not tried it myself but feel like it would work.
Let me know how you get on!Reply
- Cindy Raba says
I am going to do this cake today, can’t wait !
Thanks for this nice and simple receipe 🙂Reply
- Healthy Living James says
Hey Cindy, hope you enjoyed it?!
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- Sandra says
What size tart tin did you use?
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- Healthy Living James says
Hey Sandra, it was a 9″ tart tin 🙂
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- Liz says
Hi. This chocolate tart looks perfect for me to cook tonight for Christmas lunch tomorrow, spent with GF/LF people. I’m not sure if I’m just tired but I can’t see the ingredients list and their quantities. Please advise. And thank you for sharing the recipe.
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- Healthy Living James says
Hi Liz, they are just a little above where you have left this comment.
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- Susan Peters says
This chocolate tart will definitely be on my Christmas table this year!
Tastes and looks amazing and so so easy to make!Reply
- Lesley says
If you didn’t use Ombar coconut, what else do you recommend to keep it gf and vegan, please? ThanksReply
- Healthy Living James says
Hey Lesley, good question! I would just use any gluten free & vegan chocolate 🙂 I personally love ombar but other chocolate will work too just might not be as “creamy” but will still taste great! Let me know how you get on.
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