No-Bake Vegan Chocolate Tart

This decadent vegan chocolate tart is the answer when you crave a show—stopping dessert that is secretly wholesome. With no oven required it comes together in minutes and boasts a chewy almond flour base and silky chocolate ganache filling. Perfect for birthdays or whenever you need a hit of chocolate this tart is one of those crowd—pleasers you’ll keep making for friends and family.

I first made this tart for my partner’s birthday. I could barely get it to the table before everyone wanted seconds. Now it is my request for all celebrations and every time I want to wow a group with very little effort.

Ingredients

• Almond flour: gives a naturally sweet tender base look for blanched almond flour for the best smooth texture
• Nut butter: creates a chewy crust I love almond butter for its creamy flavor but peanut butter gives a bold twist
• Cocoa powder: deepens the chocolate taste select unsweetened and high quality for richness
• Maple syrup: provides natural sweetness and helps the crust stick together organic pure maple syrup gives best flavor
• Vanilla extract: rounds out the flavors and complements the chocolate try to use real vanilla for the most aromatic result
• Salt: balances the sweetness and accents the chocolate just a touch needed
• Chocolate chips: melt into a luscious ganache use a dairy free brand for vegan needs
• Canned coconut milk: creates an ultra creamy filling be sure it is full fat for thickness
• Vanilla extract: adds another layer of warmth in the chocolate filling

Instructions

Prepare the Crust:

Add almond flour nut butter cocoa powder maple syrup vanilla extract and salt to a large mixing bowl. Mix thoroughly with a sturdy spoon or clean hands until the mixture is evenly combined and holds together when pressed. Transfer the mixture to a tart pan or pie dish and press it firmly over the bottom and sides. Use the flat bottom of a measuring cup to get the crust even. Be sure to leave a slight well in the center for holding the rich filling

Prepare the Filling:

Pour canned coconut milk into a small heatproof bowl and microwave for about forty five seconds or until hot but not boiling. Immediately add chocolate chips and vanilla extract. Let the mixture sit for one minute so the chocolate starts to melt. Whisk smoothly until you have a shiny and glossy ganache. Carefully pour the chocolate filling into the well of the prepared crust and use a spatula to spread it evenly all the way to the edges

Set and Chill:

Place the entire tart in the refrigerator uncovered for two hours or until the filling is fully set. After chilling top it with favorite additions such as more chocolate chips berries or a sprinkle of sea salt. Slice gently with a hot knife and enjoy. Store any leftovers in the fridge so the filling keeps its supple texture

My favorite ingredient here is the almond flour. It gives the crust an unbelievable tenderness and nutty aroma. I still remember the first time my niece helped me press it in the pan and we snuck bites before we even added the filling.

Storage Tips

Keep the tart covered and chilled in the refrigerator where it stays fresh for up to five days. If you want to keep it longer cut into slices and freeze them on a baking sheet before transferring to an airtight container. This prevents the chocolate from sweating or losing its glossiness when thawed overnight in the fridge.

Ingredient Substitutions

Almond butter can be swapped for peanut butter or even cashew butter for a mellow undertone. If you cannot have nuts use sunflower seed butter instead with a pinch more salt. Any dairy free chocolate chips work in the filling but chop a good dark chocolate bar if that is what you have. Make sure to use full fat coconut milk only as light varieties will not thicken.

Serving Suggestions

Dress the tart up with fresh berries crushed hazelnuts or shredded coconut for a finish worthy of special occasions. Sometimes I add a sprinkle of flaky salt or swirl of raspberry puree to balance the richness. For a pretty presentation serve with whipped coconut cream.

Cultural and Historical Context

Chocolate tarts have long been a staple in French pastry shops but this vegan version transforms the classic into something entirely plant based and allergy friendly. No bake crusts became popular as a smart solution for hot weather and busy schedules and this tart uses that idea to maximum effect.

Seasonal Adaptations

Swirl in orange zest for a holiday spin. Top with fresh strawberries or cherries in spring and summer. Add a dusting of cinnamon in the fall for warmth.

This vegan chocolate tart always impresses and is simple to make. Each bite is rich and perfectly fudgy—pure chocolate bliss for everyone at the table.

Common Recipe Questions

→ What type of nut butter works best for the crust?

Both almond and peanut butter blend well with almond flour, but almond butter creates a milder, sweeter base that complements the chocolate filling.

→ Can I use a different milk instead of coconut milk?

Full-fat coconut milk delivers the silkiest texture, but other thick plant-based creams may be used. Avoid thin milks for proper ganache setting.

→ How should this tart be stored?

Keep the tart refrigerated in an airtight container to maintain its texture and flavor. It stays fresh for up to five days.

→ Are there suggestions for creative toppings?

Top with fresh berries, extra chocolate chips, chopped nuts, powdered sugar, or a sprinkle of flaky sea salt before serving for added flair.

→ Can this tart be made nut-free?

If avoiding tree nuts, sunflower seed butter and a nut-free flour may work but will alter the flavor and texture. Test small batches for best results.