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Vegan Chocolate Tart
5 from 27 votes

Vegan Chocolate Tart

This Vegan Chocolate Tart features a no-bake crust of shredded coconut, pecans, and Medjool dates pressed into mini tart pans. The filling blends coconut cream, cacao powder, maple syrup, coconut oil, and vanilla for a rich, creamy chocolate center topped with fresh berries once set.

Prep Time
20 mins
Chill Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 2 mini tarts
Calories: 317 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust
  • ¼ cup coconut shredded, unsweetened
  • ½ cup pecans chopped
  • ½ cup Medjool dates about 9 dates
  • pinch sea salt
Tart Filling
  • 1 ½ cups coconut cream from two 13.5 oz cans (just the cream part)
  • ¼ cup cacao powder + 1 Tablespoon
  • ¼ cup maple syrup
  • 1 Tablespoon coconut oil
  • 1 teaspoon vanilla
  • pinch salt sea salt
  • fresh berries for topping

Instructions

    Cup of Yum
  1. Process the crust ingredients (coconut, pecans, dates and sea salt) in a food processor or mini chopper until the dates have turned into sticky paste holding the crust ingredients together. Take mixture out of the processor and press evenly into two mini springform pans or tart pans. Place pans in freezer while you make the tart filling.
  2. While the crust is setting in the freezer, blend ingredients for the filling (coconut cream, cacao powder, maple syrup, coconut oil, vanilla and sea salt) in a high-speed blender or food processor until creamy. Pour half the filling over the crust in one pan and then pour the remaining filling over the crust in the second pan. Use a spoon to make sure the filling is even and smooth.
  3. Place pans in the freezer to set up, at least 2 hours, but can be overnight.
  4. Take out of freezer, remove the springform pans, let sit out for 10-15 minutes, cut into slices. Top with fresh berries and serve. The longer it sits out, the filling will soften and become more like pudding. It still tastes amazing, but not as firm. Store any leftovers back in the freezer.

Notes

  • If dates are hard or dry, soak them in warm water for 10-15 minutes and drain well before use for easier processing and better crust texture.
  • Use canned coconut cream, not coconut milk, and scoop only the thick cream portion from the cans for the filling to ensure richness and proper consistency.

Nutrition Information

Serving 1/4 of a mini tart Calories 317kcal (16%) Carbohydrates 34g (11%) Protein 3g (6%) Fat 19g (29%) Saturated Fat 12g (60%) Monounsaturated Fat 1g (5%) Sodium 58mg (2%) Potassium 296mg (6%) Fiber 4g (16%) Sugar 28g (56%)

Nutrition Facts

Serving: 2 mini tarts

Amount Per Serving

Calories 317

% Daily Value*

Serving 1/4 of a mini tart
Calories 317kcal 16%
Carbohydrates 34g 11%
Protein 3g 6%
Fat 19g 29%
Saturated Fat 12g 60%
Monounsaturated Fat 1g 5%
Sodium 58mg 2%
Potassium 296mg 6%
Fiber 4g 16%
Sugar 28g 56%

* Percent Daily Values are based on a 2,000 calorie diet.