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Easy Vegan Chocolate Tart with Coconut Cream

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A no-bake, dairy-free tart with a crisp chocolate cookie crust and a rich, silky dark chocolate ganache — naturally vegan and unbelievably decadent.

Ingredients

Scale

Crust:

  • 1½ cups vegan chocolate cookie crumbs

  • 5 tbsp melted coconut oil

  • 1 tbsp maple syrup (optional)

Filling:

  • 10 oz vegan dark chocolate (chopped)

  • 1 cup full-fat coconut milk

  • 2–3 tbsp maple syrup

  • 1 tsp vanilla extract

  • Pinch of sea salt

Toppings (optional):

  • Fresh berries

  • Shaved chocolate

  • Crushed nuts or flaky salt

Instructions

  • Mix cookie crumbs, coconut oil, and maple syrup. Press into tart pan. Chill 30 minutes.

  • Heat coconut milk until just simmering. Pour over chopped chocolate. Let sit 2 minutes.

  • Whisk smooth. Add maple syrup, vanilla, and salt.

  • Pour into crust. Smooth top and refrigerate 4+ hours until set.

  • Garnish as desired. Slice and serve chilled.

Notes

  • Use full-fat coconut milk for best texture.

  • Store covered in fridge up to 6 days or freeze up to 2 months.

  • Adjust sweetness to taste with more or less maple syrup.

Find it online: https://foodemily.com/easy-vegan-chocolate-tart-with-coconut-cream/