Plant-Based Chocolate Tart That Feels Indulgent
A rich, creamy no-bake vegan chocolate tart with a nutty date crust and silky coconut milk–chocolate filling. A simple yet luxurious plant-based dessert.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes (includes chilling)
- Yield: 10 slices
Ingredients
Crust:
1 cup raw almonds
1 cup raw walnuts
2 tbsp unsweetened cocoa powder
1 cup Medjool dates, pitted (10–12 dates)
Pinch of sea salt
Filling:
1 cup full-fat canned coconut milk
8 oz dairy-free dark chocolate, chopped
2–3 tbsp maple syrup
1 tsp vanilla extract (optional)
Instructions
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In a food processor, blend almonds, walnuts, and cocoa until crumbly.
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Add dates one at a time and process until mixture sticks together.
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Press mixture into a 9-inch tart pan. Chill while preparing filling.
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Heat coconut milk in a saucepan until simmering. Remove from heat.
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Add chopped chocolate. Let sit 2 minutes, then stir until smooth.
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Stir in maple syrup and vanilla (if using).
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Pour filling into crust. Smooth top.
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Chill in fridge at least 4 hours or until set.
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Garnish before serving.
Notes
Use soft dates and full-fat coconut milk for best results. Store tart in the fridge up to 5 days or freeze slices individually.