Name: No-Bake Vegan Chocolate Tart Recipe
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: Vegan
Ingredients: 2 1/2 cups almond flour; 1 cup nut butter (such as almond or peanut butter); 1/2 cup cocoa powder; 1/2 cup maple syrup; 2 tsp vanilla extract; 1/2 tsp salt; 1 1/2 cups chocolate chips; 1 cup canned coconut milk (full-fat, not light); 1 tsp vanilla extract

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Introduction

This no-bake vegan chocolate tart is a rich and indulgent dessert that’s simple to make and perfect for any occasion. Made with wholesome ingredients like almond flour and coconut milk, it offers a creamy chocolate filling without any baking required.

A round chocolate tart with a dark brown crust forms the base, filled with a smooth, glossy chocolate layer on top. Around the edge of the chocolate filling, there is a ring of small dark chocolate chips sprinkled with coarse sea salt flakes. Three slices have been cut and slightly pulled out on the right side, with a silver pie server visible under one slice. The tart sits on a white marbled surface, surrounded by small white bowls containing cocoa powder, sea salt, and more chocolate chips. A light gray cloth is draped in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups almond flour
1 cup nut butter (such as almond or peanut butter)
1/2 cup cocoa powder
1/2 cup maple syrup
2 tsp vanilla extract
1/2 tsp salt
1 1/2 cups chocolate chips
1 cup canned coconut milk (full-fat, not light)
1 tsp vanilla extract

Instructions

Step 1: In a large bowl, combine almond flour, nut butter, cocoa powder, maple syrup, 2 teaspoons vanilla extract, and salt. Mix well until the dough is evenly incorporated.
Step 2: Transfer the dough to a tart or pie pan. Firmly press it across the bottom and up the sides, creating a well in the center for the filling. Set aside.
Step 3: Pour the canned coconut milk into a small bowl and microwave for 45 seconds until warm.
Step 4: Add chocolate chips and 1 teaspoon vanilla extract to the warm coconut milk. Let sit for 1 minute, then whisk until smooth and creamy.
Step 5: Pour the chocolate filling into the tart crust, spreading it evenly across the pan.
Step 6: Chill the tart in the refrigerator for at least 2 hours or until the filling sets.
Step 7: Once set, add your favorite toppings, slice, and enjoy.

Tips & Variations

For extra crunch, sprinkle chopped nuts or shredded coconut on top before chilling.
Use dark chocolate chips for a richer, less sweet filling.
If you don’t have a microwave, warm the coconut milk gently on the stove.
Try adding a pinch of cinnamon or chili powder to the filling for a subtle twist.

Storage

Store the tart covered in the refrigerator for up to 4 days. Reheat slices briefly at room temperature or enjoy chilled for best texture and flavor.

How to Serve

The image shows a slice of rich dark chocolate tart placed on a simple white plate against a white marbled background. The tart has three layers: a dark, crumbly chocolate crust on the bottom with a rough texture, a thick middle layer of creamy, smooth chocolate filling that is slightly lighter in color, and a glossy, shiny dark chocolate ganache layer on top. The ganache is topped with scattered dark chocolate chips and a few specks of flaky salt. In the background, there is another slice and the matching whole tart in a fluted tart pan, both with the same layers and texture. A pair of ornate silver utensils is partially visible on the right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nut flours instead of almond flour?

Yes, you can substitute with cashew or hazelnut flour, but the texture may change slightly. Almond flour provides a good balance of flavor and structure.

Is this tart suitable for nut allergies?

This recipe relies heavily on nut-based ingredients, so it’s not recommended for those with nut allergies. Look for alternative crust recipes using seeds or oats if needed.