If you’re after a dessert that feels indulgent, is simple to prepare, and will please everyone at the table, this vegan chocolate tart is a perfect choice. It’s a no-bake tart that’s easy to master — follow the steps below and watch the step-by-step VIDEO if you like.
Table of Contents
Vegan chocolate tart
This tart uses a rich dark chocolate pudding made with full-fat coconut milk as the base. The coconut milk keeps the filling dairy-free while giving the tart an exceptionally creamy, luscious texture.
No bake chocolate tart
The tart requires no oven time. The pudding is poured into the crust and the tart chills overnight so the filling can set—making it an excellent make-ahead dessert for gatherings.
Healthy chocolate tart
This dessert is gluten-free, dairy-free, and naturally sweetened, yet it tastes decadent. It’s a healthier dessert option that still delights everyone who tries it.
Easy date nut crust
The simple no-bake crust combines Medjool dates and pecans. Dates add natural sweetness and the sticky texture needed to bind the crust. Raw cacao powder and a hint of cinnamon deepen the flavor.
How to make a vegan chocolate tart:
- 1. Make the date and pecan crust: In a food processor combine pitted Medjool dates, pecans, cacao or cocoa powder, cinnamon, coconut oil, and fine sea salt. Process until the mixture is finely chopped and sticky.
- 2. Press the crust into the pan (or glasses): Scrape the crust into a tart pan with a removable bottom or into serving glasses. Press it evenly over the bottom and up the sides. A 9-inch round tart pan or a rectangular pan both work; individual glasses make great single-serve trifles.
- 3. Make the chocolate pudding: Prepare a batch of dark chocolate pudding using full-fat coconut milk (do not use light coconut milk or regular milk, or the filling will not set properly).
- 4. Pour the pudding into the crust: Pour the warm pudding into the prepared crust and smooth it into an even layer. Refrigerate the tart uncovered overnight so it can firm up.
- 5. Make the coconut maple whipped cream: Chill a can of full-fat coconut milk, scoop the solidified cream, and beat it with maple syrup and vanilla until smooth and fluffy.
- 6. Finish and chill: Spread the coconut whipped cream over the set pudding and sprinkle with chocolate shavings. Chill the finished tart for at least 30 minutes before serving.
FAQ
Yes. Make the tart (without the whipped cream) the day before and refrigerate it overnight. Once you top it with whipped cream and chocolate shavings, refrigerate for up to 4 hours before serving.
Use individual glasses or ramekins. Press the crust along the bottom of each vessel, add the pudding, chill overnight, then top with whipped cream before serving.
Use full-fat coconut milk for the pudding and coconut cream for the topping—both provide the richness you need without dairy.
Tips for making this tart:
- You’ll need to prepare a batch of dark chocolate pudding using full-fat coconut milk (about one full can plus 1/4 cup). Using light coconut milk or regular dairy milk will prevent the filling from setting firmly.
- Use 4 tablespoons of coconut sugar in the pudding for balanced sweetness and best flavor.
- If you don’t want to slice a tart, divide the crust and pudding between glasses or ramekins and serve individually after topping with whipped cream.
- To make chocolate shavings, run a vegetable peeler along the side of a chocolate bar and let the curls fall onto parchment.
More vegan desserts you might like:
- No-Bake Vegan Chocolate Chip Cookies
- Vegan Panna Cotta with Roasted Berries
- No-Churn Vegan Mango Ice Cream
- Vegan Peach Crisp
Healthy vegan meals:
- Curried Red Lentil & Kale Soup
- Pan Fried Falafel
- Slow Cooker Dal
- Curried Sweet Potato Soup with Frizzled Kale
- Asian Peanut Noodle Salad
Watch the video!
Get the recipe!
No-Bake Vegan Chocolate Pudding Tart (Gluten Free, Naturally Sweetened)
Ingredients
Crust
- 1 cup pecans
- 1 cup pitted Medjool dates (about 9–10 dates)
- 1/4 cup raw cacao powder (or regular cocoa powder)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fine sea salt
- 1 tablespoon coconut oil
Filling
- 1 batch homemade chocolate pudding, made with full-fat coconut milk and 4 tablespoons coconut sugar
Garnish
- Homemade coconut whipped cream
- Chocolate shavings
Instructions
Make the crust
- In a food processor, combine pecans, dates, cacao powder, cinnamon, salt, and coconut oil. Process until very finely chopped and sticky. Press firmly and evenly into a tart pan with a removable bottom. The crust can be refrigerated covered overnight.
Make the filling and chill the tart
- Prepare the chocolate pudding using full-fat coconut milk and 4 tablespoons coconut sugar.
- Place the tart pan on a baking sheet for stability. Pour the pudding into the crust and smooth the top. Refrigerate the tart uncovered overnight. Also refrigerate the coconut milk can for the whipped cream.
Make the coconut whipped cream
- Scoop the chilled solids from a can of coconut milk and beat with maple syrup and vanilla until soft peaks form.
- Dollop or spread the whipped cream over the tart and create gentle swirls. Sprinkle with chocolate shavings and refrigerate, uncovered, for at least 30 minutes or up to 4 hours before serving.
- Remove the tart pan sides carefully, slice, and serve.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Tips:
- Be sure to use full-fat coconut milk in the pudding for proper set and texture (about 1 full can plus 1/4 cup).
- If making individual servings, press the crust into glasses or ramekins and assemble as directed.
- You can substitute regular whipped cream if you prefer, but coconut whipped cream keeps the dessert dairy-free.
- Make chocolate shavings with a vegetable peeler run along the side of a chocolate bar.
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