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Vegan Chocolate Tart Recipe

This no-bake, Vegan Chocolate Tart Recipe has three luscious layers - raw chocolate crust, coconut milk caramel and a chocolate filling!
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Cook Time 40 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 295 kcal

Equipment

  • Stovetop Pan or small skillet
  • Blender or food processor
  • 7½ inch tart pan

Ingredients
  

For the Crust

  • 1¼ cup Medjool dates pitted
  • 6 tbsp dry rolled oats or quick-cooking oats
  • 6 tbsp raw walnuts
  • 3 tbsp cacao powder
  • ¾ tsp vanilla extract
  • Pinch salt

For the Caramel Layer

  • ¼ can full-fat coconut milk
  • 2 tbsp coconut sugar
  • ¼ tsp vanilla
  • ⅛ tsp salt

For the Chocolate Layer

  • ½ cup full-fat canned coconut milk
  • 2-4 tbsp agave syrup
  • ⅛ tsp vanilla
  • 1½ tsp refined coconut oil
  • Pinch salt
  • 2¼ ounces vegan semisweet chocolate

Instructions
 

For the Crust

  • Blend all crust ingredients together until a dough forms.
  • Grease the bottom of the tart pan with a little bit of oil, then pat this dough down. Make sure there is enough room in the middle of the tart - you can make the sides of the crust thicker. It should be medium-thick.

For the Chocolate Layer

  • Mix together all ingredients, except the vanilla, in a stovetop pan or skillet over low heat with a rubber spatula or whisk. Keep stirring it until it is all melted, then take it off the heat and stir in the vanilla.
  • Pour this chocolate layer evenly over top of the crust.

For the Caramel Layer

  • Mix together all ingredients except the vanilla in a stovetop pan over medium heat. Continuously stir.
  • Allow it to boil, then turn the heat to low right away. Keep stirring, and let it simmer for 10-15 minutes. It should thicken up.
  • Turn off the heat, stir in the vanilla and let this caramel mixture cool down for 10 minutes.
  • Pour it over the tart. Then top with any nuts, shaved chocolate, fresh fruit or other toppings.
  • Refrigerate for a couple hours, or until you are able to cleanly cut through the tart. This should be about 4-5 hours.
  • When serving, let it thaw outside of the fridge for 10 minutes before cutting. Tip: Dip a knife in boiling water before cutting. This also makes it easier to cut through the crust.
  • Enjoy! See storage notes below.

Notes