vegan chocolate tart

This gorgeous vegan chocolate &amp; raspberry tart is the very definition of a showstopper. The combination of the rich chocolate filling with the vibrant, juicy raspberries is simply divine, and it’s honestly impossible to guess that this dessert is made without any eggs or dairy.

Vegan Chocolate & Raspberry Tart

shortcrust pastry

250 g (8.8 oz) dark chocolate (60-70% cocoa solids), chopped

200 g (¾ cup + 2 tbsp) Nature's Charm Evaporated Coconut Milk

150 g (½ cup) Nature's Charm Sweetened Condensed Coconut Milk

raspberries

cocoa powder

130 g (½ cup) Nature's Charm Coconut Whipping Cream, chilled overnight

powdered/icing sugar

chocolate shavings or curls

Prepare one batch of the vegan shortcrust pastry as per the recipe and fully blind bake it until deep golden brown (at 350ºF/180ºC, first for 15 minutes with the pie weights and then for 10-15 minutes uncovered).You can find the full recipe for the pastry and my top tips for making and blind baking it here.

Once blind baked, allow the tart shell to cool completely in the tart tin, then set aside until needed.

For vegan shortcrust pastry:

Place the chopped chocolate into a heat-proof bowl.

In a saucepan, combine the Nature&#39;s Charm Evaporated Coconut Milk and Sweetened Condensed Coconut Milk, and cook them over medium heat with occasional stirring until well combined and the mixture only just comes to a boil.

Pour the hot mixture over the chocolate and allow to stand for 2-3 minutes. Then, stir it together until the chocolate has fully melted and you get a glossy, smooth chocolate ganache. Set aside until needed.

Arrange the fresh raspberries in an even layer on the bottom of the cooled, blind baked tart shell.

Pour the chocolate filling over the raspberries.Tip: The raspberries tend to cluster together in places after the filling has been poured over them. While the filling is still runny, you can nudge them around to get them more evenly distributed within the tart.

Allow the chocolate filling to cool at room temperature for 1-2 hours, then chill in the fridge overnight – this allows it to set completely and with minimal condensation forming on top.

For vegan chocolate &amp; raspberry tart:

After the tart has chilled in the fridge overnight, remove it from the tart tin onto a serving platter or plate of choice.

Lightly dust the surface of the filling with cocoa powder.

In a bowl, whip the Nature&#39;s Charm Coconut Whipping Cream with the powdered/icing sugar until firm peaks form.Tip: Make sure to chill the Coconut Whipping Cream overnight before using it, as that stabilises it and makes it much easier to whip.

Transfer the whipped cream into a piping bag fitted with a large star nozzle, then pipe dollops of cream around the edge of the tart (see blog post for photos).

Decorate with fresh raspberries and chocolate shavings, before slicing and serving.Tip: For extra neat and clean slices, cut the tart with a warm/hot knife. Choose a sharp knife and dip it into very hot water. Wipe it dry, then slice the tart while the knife is still hot/warm. In between slices, dip the knife again in hot water, wipe it off and repeat.

Decorating the tart:

The vegan tart keeps well in a closed container in the fridge for 4-5 days.

Storage:

This Vegan Chocolate Pie will dazzle you with its silky chocolate filling and 4-ingredient nutty crust. A quick and easy no-bake dessert that will ‘wow’ all of the chocolate lovers in your life! Naturally gluten-free and oil-free, nut-free option.

Vegan Chocolate Pie (No-Bake)

packed up pitted medjool dates*

walnut

cacao powder

salt

dairy-free chocolate chips

firm-style silken tofu* (drained)

non-dairy milk (I used oat milk)

coffee (for a deeper chocolate flavor –

vanilla extract

Optional toppings: cocowhip/coconut cream (fresh fruit, chocolate shreds, flaky salt, etc)

Prep: Lightly spray a 9” pie or tart pan with oil and set aside. Add the dates to a large bowl, then cover with hot water. Let soak for 5 minutes, then drain well (the liquid can be saved for smoothies or discarded). In the meantime,

Make the Crust: Add the walnuts, cacao powder, and salt to a food processor with an S-blade and process until a slightly coarse “flour” forms. Add the drained dates to the processor and pulse until well combined, using a spatula to scrape the sides down as necessary. Transfer the crust to the pan and press the crust evenly across the bottom and sides of the pan. I recommend using clean and damp fingers (keep dipping them in a little water to prevent sticking!) Set aside.

Microwave – Place the chocolate chips in a microwave-safe bowl. Microwave for 60 seconds, then use a clean and dry spatula to stir well; continue to microwave the chocolate in 20 second intervals, pausing to stir well. Once the chocolate is 80% melted, remove from the microwave and stir with the spatula until completely melted.

Double-Boiler – Fill a sauce pan or small pot with 1 to 2″ of water, then place a glass bowl over the top and add the chocolate chips. Bring the water to a boil over high-heat, then reduce to medium-low heat. Allow the heat from the bowl to melt the chocolate, using a clean and dry spatula to stir well. Continue warming the chocolate until it is 80% melted, then carefully remove the bowl from the pot. Stir with the spatula until completely melted.

Make the Filling: While the chocolate is melting, add the silken tofu, non-dairy milk, coffee, vanilla, and salt to the same food processor (no need to rinse!). Process until the tofu has broken down and a smooth, uniform “batter” forms. Add the melted chocolate into the food processor, then blend together until everything is evenly incorporated – the mixture will be thick and glossy, and you may need to scrape the sides down with a spatula. Transfer the chocolate filling into the pan and use a spatula to spread it around evenly. I like to make a swirled design, but a rustic pie tastes just as great ;)

Chill: Place the tart into the fridge for at least 4 hours (up to overnight) to let the chocolate filling to set. You can also place the tart in the freezer for 2 hours for a faster chill time.

Serve: remove from the fridge, slice, and serve as desired; leftovers will keep covered in the fridge for up to 5 days, or can be pre-sliced and frozen for up to two months. If you freeze, let the slices thaw and come to room temperature before serving.

Melt the Chocolate: Use either a microwave or double boiler to melt the chocolate:

You'll hardly believe that this decadent No-Bake Chocolate Raspberry Tart is made with only 8 healthy ingredients! Vegan, Sugar-Free, &amp; Grain-Free. 

No-Bake Chocolate Raspberry Tart

½ cup Raw Almonds*

Medjool Dates*, pitted and roughly chopped

tbsp Cacao Powder

Salt

Filtered Water

Unsalted Almond Butter*

12.3 oz Silken Tofu, drained

tsp Vanilla Extract

oz Non-Dairy Chocolate, melted

oz Fresh Raspberries

Almonds and Cacao Nibs (Optional)

First, prepare the crust. Add the Raw Almonds to a Food Processor or High-Speed Blender and pulse until a coarse meal forms. Then add the Medjool Dates, Cacao Powder, and Salt &#8211; pulse until well-combined. Pour in 1-2 tbsp of Filtered Water to help the &#8220;dough&#8221; stick together more, if necessary.

Transfer the pie crust to a greased or lined pie or tart pan and press it evenly around the edges. Place it in the fridge to allow the crust to set while you prepare the filling.

Add the Silken Tofu, Almond Butter, Vanilla Extract, and Salt to the same Food Processor (no need to rinse!). Process until the Tofu has broken down and a smooth, uniform &#8220;batter&#8221; forms. Melt the Chocolate using either the microwave or a double boiler, then pour it into the Tofu mixture. Blend together until everything is evenly incorporated &#8211; the mixture will be thick, and you may need to scrape the sides of your appliance with a spatula.

Transfer the Chocolate filling into the tart pan, and use a spatula to spread it around evenly. Place the tart into the fridge for another 20-30 minutes, to allow the Chocolate to set. The filling will be firm to the touch once it is ready.

Remove from the fridge and top with Raspberries and any other toppings that you&#8217;d like. Slice, serve, and enjoy! Store any leftovers in the fridge for up to one week.

I saw this video the other day on your YouTube channel and got super excited because I had all the ingredients (well mostly as I made some substitutions!) This was the first recipe of yours that I've made and it was fantastic so definitely won't be the last! I used cashew butter and a bit less chocolate chips but then added some maple syrup as the chips weren't as sweet and decorated with strawberries! Also couldn't find my pie tin and ended up using a springform pan instead.  Not great as some parts stuck, but no matter it was delicious and even better the next day as the flavors got a chance to meld together. So, so good! A very impressive and easy Valentine's dessert. The family loved it!! Thank you!

I've been vegan for about 1.5 years, and I've always had trouble liking tofu. Extra firm tofu was what I always grabbed, and the texture just doesn't vibe with me. I prefer whole beans and other protein sources. But when I tried this recipe with the silken tofu....Oh. My. Word. It was DEVINE! Now i'm exploring new ways to use silken tofu, especially the firm silken tofu for breakfast scrambles! Thank you for opening my eyes to a world of tofu possibilities!! I subbed peanut butter for almond butter, and it tasted like a giant peanut butter cup. YUM!

Wow!! This recipe was DELICIOUS!! And superrrrr easy &amp; quick common ingredients (which is very important to me). I was kind of skeptical when i was making it because i realized there was no sweetener in the filling but the chocolate added the perfect amount-not too much and not too little! Super creamy &amp; decadent!

I am not a baker by any means, but I found this sooo easy to make and so delicious!!! I used peanut butter instead of almond and I used semi-sweet vegan chocolate chips. Gosh I can’t get over how delicious and how easy this was. Thank you so much for this recipe, Caitlin!!!!

Dive into a world of plant-based decadence with this luscious Vegan Hazelnut Caramel Tart!This ultimate treat features a hazelnut-packed base, a crunchy hazelnut caramel layer and a luxurious vegan ganache that will send you straight to chocolate heaven. Each bite of this tart is a dreamy blend of nutty, creamy and chocolatey goodness - pure indulgence!

Vegan Chocolate Tart Recipe (No-Bake)

hazelnut flour (80 grams)

hazelnuts (70 grams)

smooth, unflavored nut butter

cocoa powder (25 grams)

maple syrup (60 ml)

hazelnuts (125 grams) (roughly chopped)

vegan caramel sauce (120 ml) (homemade or store-bought)

heavy cream (300 ml) (double cream (UK) or full-fat coconut milk)

vegan chocolate (250 grams)

tsp vanilla extract

Roasting Hazelnuts

Start by placing all hazelnuts for the recipe onto a lined oven tray and roasting the nuts for 8-10 minutes at 180C, or until they darken lightly in colour. Stir regularly and keep a close eye on them to avoid burning the nuts. After roasting, let the nuts cooldown entirely and transfer them to a clean kitchen towel. Rub the hazelnuts between two layers of towel in order to remove the skins.

Blend 80g of the cool, peeled hazelnuts into hazelnut flour. You can use either a high-speed blender or food processor but make sure to blend the nuts by pulsing for short amounts of time to prevent the nuts releasing their natural oils and becoming too sticky. Chop and crush the remaining hazelnuts for the tart base, caramel filling and decoration and set aside.

To create the chocolatey tart base, combine the hazelnut flour, 70g crushed hazelnuts, cocoa powder and salt in a mixing bowl, then fold in the nut butter and maple syrup until you get a sticky dough.

Transfer to an 8-inch tart tin and spread the mixture evenly along the sides and bottom of the tin. Place parchment paper on top and gently run a flat-bottomed glass over the tart base to even out the nutty layer. Remove the paper and transfer to the fridge for 15 minutes.

Sprinkle 125g chopped hazelnuts over the bottom of the tart, then stir a pinch of salt into the vegan caramel sauce and drizzle it over the nuts to evenly cover them. Place the tart back into the fridge to set for 15 minutes.

In the meantime, prepare the chocolate layer by heating the vegan cream in the microwave or on the stove. Roughly break the chocolate into small pieces and place it into a heat proof mixing bowl. Pour the warm cream over the chocolate and allow 10 minutes for the chocolate to melt.

Use a whisk to thoroughly blend the melted chocolate and cream mixture until smooth. If the chocolate hasn’t melted yet, give it a few more minutes, or briefly place the bowl into the microwave for 20 seconds.

Pour the chocolate ganache over the caramel layer, add any crushed hazelnuts on top for decoration and place the tart into the fridge to set for at least 1 hour.

To serve, slice the tart with a clean knife - for ease, run the knife under hot water first and wipe it clean between cuts.

Enjoy the vegan hazelnut caramel tart alongside a hot espresso or your favourite drink and store the tart in the fridge for up to 5 days.

This vegan chocolate tart recipe is an easy no bake dessert! It's gluten-free, grain-free, oil-free, and made with healthy ingredients like coconut milk and almond flour. The soft and chewy crust is filled with a rich chocolate ganache. It's great for birthdays, celebrations, and perfect for chocolate lovers. No oven and no food processor needed! #tart #vegandessert #vegandessertrecipes #nobakedesserts #grainfree

No-Bake Vegan Chocolate Tart

almond flour

nut butter (such as almond or peanut butter)

maple syrup

tsp salt

chocolate chips

coconut milk (full-fat, not light)

Prepare the crust

In a large bowl, add almond flour, nut butter, cocoa powder, maple syrup, vanilla extract, and salt. Mix together until evenly incorporated. Transfer dough to a tart pan (or a pie pan). Firmly press the dough across the bottom and sides of the pan, leaving a &#8220;well&#8221; in the center for the filling. Set aside.

Prepare the filling

In a small bowl, add coconut milk. Microwave for 45 seconds. Add chocolate chips and vanilla extract. Let sit for 1 minute, then whisk together until smooth. Pour into the center of the tart and spread evenly across the pan.

Chill

Chill the tart in the refrigerator for 2 hours (or until the filling sets). After, add your favorite toppings. Slice and enjoy! Keep stored in the refrigerator if saving/serving later.

So easy &amp; delicious and you can't taste the coconut milk at all!

This dessert hit the spot! Chocolatey. Chewy. Aaaaamazing! For the crust I used almond four. Next time peanut butter! This will be on my repeat list. Even froze well for the leftovers! Thanks Kaylie! 😋

I made this for a birthday party at work and everyone raved and insisted on the recipe! 
I used fresh raspberries and Reddi Whip for topping!
Easisiest and best desert😊

Love the recipe it's simple and sooo perfect 🙏.
Regarding the coconut milk, usually its 50% water and 50% milk, are we suppose to shake it together or should it be separated and use only the milk?

This vegan chocolate tart is ultra-creamy, rich, and packed with an intense chocolate flavor! Prepared with just a handful of ingredients in 30 minutes, it&#039;s a classic and decadent dessert that will surely excite your tastebuds!

Creamy Vegan Chocolate Tart

almond milk

coconut cream

chocolate

vegan pie crust

Bring the milk to a boil. Add the almond milk and coconut milk to a saucepan and heat it over medium heat. Once it has reached a simmer, turn off the heat.

Add the chocolate. Add the chopped chocolate to the hot milk and whisk until it is completely melted and fully combined with the milk. The texture should be silky smooth.

Fill the pie crust. Pour the chocolate ganache into your baked pie crust. Gently wiggle the pie plate on your counter to remove the possible air bubbles.

Chill. Finally, let the ganache tart cool down for 15 minutes at room temperature before chilling in the refrigerator for at least 6 hours. The ganache will set and become firmer.

Enjoy chilled with a drizzle of caramel sauce or topped with fresh berries! This chocolate tart will keep for up to 6 days in the refrigerator.

This was amazing! Followed the recipe exactly except that I used cherry with almonds chocolate bars as that is what I had on hand Oh my gosh, it was soo good and easy to make. Thanks for another super recipe!

This is the best chocolate tart I’ve ever made. Thanks to you, Thomas. Now I’m so confident that I can make a perfect gift for my bbf next weekend. He’s French and so in love with tarts. Once again, thanks a bunch! I’m so excited to make it again. :)

This plant-based version of Chocolate Tart is what I'm searching. Thank you Thomas!

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Top 6 vegan chocolate tart recipes from across the web

The most viewed vegan chocolate tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Chocolate & Raspberry Tart

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Creamy Vegan Chocolate Tart

The most viewed vegan chocolate tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine