A rich vegan chocolate almond tart with a smooth chocolate filling and one slice pulled away.

This is my kind of dessert recipe! An impressive end product for very little effort! This vegan chocolate tart flavoured with toasted almonds is perfect for entertaining, gifting, or taking to your next holiday party.

A maximum of 30 minutes prep time
No baking required
Make ahead & freezer friendly
Decadent
And downright delicious

A slice of vegan chocolate almond tart sits on a plate. The chocolate ganache filling is soft but fully set. The crust holds firm and the slice is decorated with an almond butter drizzle.

How To Make A No Bake Vegan Chocolate Tart

There are two parts to this simple vegan chocolate tart.

The crust
And the filling

The crust will take you about 5 minutes to blend in your food processor. Then you simply press the dough into your tart pan and pop it in the fridge.

While your crust hangs out in the fridge, make the quick filling by melting chocolate chips into warm coconut milk. Pour the quick dairy-free chocolate ganache into the crust and return the tart to the fridge.

Let the chocolate filling partially set in the fridge for 30 minutes, then add any toppings so they stick to the top of the tart.

Allow the tart to set for an additional hour and a half until fully set!

Crust Ingredients

This vegan chocolate tart has a delicious toasted almond flavour but could be easily customizable to the ingredients you have in your pantry.

My crust is made by blending:

Quick oats
Almond flour
Cocoa powder
Espresso powder (optional)
And salt

Then adding:

Soft pitted dates
Applesauce
Almond butter
And a pinch of vanilla extract

Finally:

Toasted almonds are added and coarsely ground to add a bit of crunch to the crust

Making this crust with a combination of oats and nuts is what makes it safe for a no bake recipe. If you need to avoid nuts you could make this crust using all oats and possibly adding shredded coconut or even some dried fruit to diversify the flavour.

Top down view of a cookie crust pressed into a tart pan. Next to it is a pot of coconut milk ganache filling ready to be added to the crust.

Filling Ingredients

The decadent chocolate filling is made so simply with just:

Full fat canned coconut milk
Dairy-free chocolate chips
And a pinch of vanilla extract

Simply warm 1 cup canned full fat coconut milk just until it is warm enough to melt the chocolate chips. Stir in the chocolate chips until they are fully melted and pour the chocolate filling into the prepared crust.

In just 2 hours the chocolate ganache will have set and you can slice through your decadent tart!

Recipe Cost For This Vegan Chocolate Tart

This vegan chocolate tart serves 12 and costs me under $10 CAD to make!

Before I started cooking and baking the way I do now, I would have thought it impossible to make a dessert like this for less than a dessert may cost from my grocery store.

This vegan chocolate tart is made entirely from ingredients that are always in my pantry. I am able to utilize these ingredients to make so many snacks, breakfasts, and even main dishes. If you’re new to my blog, make sure to click on my Pantry page to see what ingredients I keep on hand to make cooking and baking convenient and cost effective.

Substitutions

Another reason I want to inspire you to stock simple and versatile ingredients in your pantry is that you can easily substitute ingredients in a recipe for what you have on hand. Once you know what you have and how these ingredients work together, you can get really creative!

Top down view of ingredients. Oats, nuts, nut butter, applesauce, chocolate chips and coconut milk among others.

If you don’t have almonds but you do have other nuts, make this vegan chocolate tart a toasted walnut tart. Or a pecan tart. Or chocolate hazelnut! If you only have peanut butter, make this tart a chocolate peanut butter tart!

Don’t have dates? You can sweeten this tart with a liquid sweetener like maple syrup. If using a granulated sugar I would recommend melting it into a little bit of filtered water to make a sugary syrup that will spread evenly through the crust.

No applesauce? Try using another fruit or vegetable puree. Mashed banana, sweet potato or pumpkin could all work! You could even use some jam like strawberry or raspberry and reduce the sweetener as necessary.

And as mentioned above, if you need a nut-free option try making the crust from just oats. A combination of oats, shredded coconut, and even dried fruit can add a bit more flavour. A substitute for the nut butter? I would add in extra fruit or vegetable puree like the ones listed above. You could also add in some neutral oil of choice to replace some of the oils and fats in the nut butter that help the crust to stabilize and have a rich flavour.

Top down view of a vegan chocolate tart. The dark chocolate tart is delicately decorated with crushed toasted almonds and an almond butter drizzle.

Let me know in the comments below how you like this vegan chocolate tart and if you make any substitutions that you love!

I have a feeling you will love my no bake Brownie Energy Balls and these 10 minute Chewy Chocolate Chip Granola Bars too!

Vegan Chocolate Almond Tart (No Bake & Gluten-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Author: Kathryn Alexandre
Total Time: 2 hours 30 minutes
Yield: Serves 12 1x

Print Recipe

Description

A stunning vegan chocolate tart in just 30 min prep time! An easy gluten-free crust with a quick dairy-free chocolate filling. Sinfully easy!

Instructions

*Before getting started, make sure your almonds are toasted and your dates are soft. Toast whole raw almonds for 7-10 minutes at 350 degrees F or until fragrant. Remove from the oven and allow to cool. To soften dates if they have been in the fridge, soak them in warm water for 5 minutes (medjool dates are larger and softer than deglet noor, see notes if using medjool).

To make the crust, add the oats, almond flour, cocoa powder, espresso powder and salt to a food processor and pulse to break down the oats into a fine crumble.
Remove the dates from the soaking water (reserving the water) and add them to the food processor. Pulse again to break down the dates. Check the mixture and make sure the dates are fully broken down before continuing.
Add the applesauce, almond butter, and vanilla extract. Pulse the mixture until it starts clumping up.
Add the cooled toasted almonds and pulse to break them down into smaller pieces. I like keeping them a little bigger so they add some texture to the crust.
Finally, splash in 2 tablespoon of the water the dates soaked in (or liquid sweetener) and pulse a few more times until the dough starts to form a ball and can stick together when pressed between your fingers.
Press the dough into a 9” tart pan with removable sides. Press it evenly along the bottom of the pan, up the sides, and create a nice 1⁄2 inch flat crust. See notes if using a different sized pan.
Refrigerate the crust while you make the filling.
To make the filling, add 1 cup full fat canned coconut milk (make sure you use 1 cup not 1 full can!) and 1 cup chocolate chips to a small pot. Turn the heat on low and allow the chocolate chips to gently melt into the warming milk. The milk just needs to be warm enough to melt the chips, it shouldn’t boil. Stir frequently to encourage the chips to melt and ensure they don’t stick to the bottom of the pot. *Alternatively, use your microwave making sure to not overheat the milk.
When most of the chocolate chips are melted but there are still a few chunks of unmelted chips, take the pot off the heat and add in the remaining 1⁄4 cup solid chocolate chips and vanilla extract. Stir the mixture and use that heat in the pot to melt the cold chocolate chips. Adding these cold pieces can help cool your milk mixture down a bit.
When all the chocolate pieces are fully melted, remove the crust from the fridge and carefully pour the chocolate mixture into the center of the tart. Gently tap the tart on the counter to encourage any little bubbles to pop and return the tart to the fridge to set.
After 30 minutes the tart will be set enough that you can garnish the top with some more chopped toasted almonds, a drizzle of almond butter or even fresh fruit. Because the tart won’t be fully set you can gently press the toppings into the chocolate filling to make sure they stick. Return the decorated tart to the fridge until fully set, another 1 and a half hours.
Store the finished tart in an airtight container in the fridge until ready to serve. Store leftovers in the fridge for up to 1 week or freeze for longer storage.

Notes

Approximate Cost: $9.98 CAD. Using full fat coconut milk vs. heavy cream in this recipe actually saves me over $1.

I prefer to not use almond extract in this recipe because I find it overpowers the natural almond flavour. If you prefer to use it, I would suggest using only ⅛ teaspoon and choose to add it to either the crust or the filling but not to both.

To make a sweeter crust you can omit the deglet noor dates (and the date water) and use ¼ cup maple syrup.

If using medjool dates, they are larger than deglet noor so you will not need 10. You will likely only need 3 or 4 and make sure to remove their pits!

This recipe makes enough crust that you could fill an 11 inch tart pan but I would suggest making a bit more of the chocolate filling. If you have a smaller tart pan and too much crust you can roll the leftover crust into balls and enjoy them as energy balls! Also try making this recipe in silicone muffin tins, a metal muffin tin with parchment paper tabs under each mini tart to help you remove them after they are set, or make the tarts in individual ramekins.

See my blog post for substitution ideas if you need a nut free option or do not have one of the ingredients listed, I give you lots of ideas to experiment with!

Prep Time: 30 minutes
Setting Time: 2 hours
Category: Dessert
Method: Raw
Cuisine: American, Canadian