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Vegan Chocolate Tart Recipe

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This Vegan Chocolate Tart is a rich and creamy dessert made with a crunchy Oreo cookie crust and a smooth, decadent vegan dark chocolate ganache filling. Perfect for chocolate lovers seeking a dairy-free treat, this tart combines the deep flavors of high-quality dark chocolate and creamy coconut milk, all wrapped in a simple no-bake crust. It sets in the fridge, making it a great option for a make-ahead dessert that’s sure to impress.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan
  • Diet: Vegan

Ingredients

Crust

  • 25 Oreo cookies
  • 4 tablespoons vegan butter, softened

Ganache Filling

  • 1 1/4 cups full fat coconut milk
  • 12 ounces vegan dark chocolate (70%), chopped
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prepare the crust: Use a food processor to crush the Oreo cookies into fine crumbs. Add softened vegan butter and process until clumps begin to form, indicating the mixture holds together.
  2. Form the crust: Transfer the crust mixture into a 9-inch tart pan. Press evenly and smoothly across the bottom and up the sides to form a solid base.
  3. Chill the crust: Place the tart pan in the refrigerator for at least 1 hour, or alternatively in the freezer for 15 minutes, to firm up the crust.
  4. Prepare the chocolate ganache: Place the chopped vegan dark chocolate in a medium-sized bowl and set aside.
  5. Heat the coconut milk: Measure out 1 1/4 cups of full-fat coconut milk, ensuring you include the thick white cream from the top of the can for richness. Heat the coconut milk in a microwave-safe bowl for about 1 minute until warm.
  6. Combine chocolate and coconut milk: Pour the hot coconut milk over the chopped chocolate. Let sit for about 3 minutes without stirring to allow the chocolate to melt fully.
  7. Mix ganache: Add the vanilla extract, then whisk the mixture until smooth and fully combined. If the chocolate isn’t completely melted, microwave the mixture for an additional 20–30 seconds and whisk again.
  8. Assemble the tart: Pour the smooth ganache over the chilled cookie crust in the tart pan. Use a spoon to smooth the surface evenly.
  9. Set the tart: Refrigerate the assembled tart for about 2 hours or until the ganache is firm and set.
  10. Serve: Slice into small pieces due to its richness, serve, and enjoy your decadent vegan chocolate tart.

Notes

  • For optimal texture, use full-fat coconut milk and include the thick cream portion for a richer ganache.
  • Make sure to use high-quality vegan dark chocolate (around 70%) for the best flavor and smoothness.
  • If you don’t have a food processor, you can place the Oreo cookies in a sealed plastic bag and crush them with a rolling pin, then mix with melted vegan butter by hand.
  • This tart is very rich, so smaller slices are recommended when serving.
  • You can prepare the tart a day in advance and store it in the refrigerator to save time.
  • For a firmer crust faster, chill in the freezer for 15 minutes instead of the fridge for an hour.

Find it online: https://cheftinaskitchen.com/vegan-chocolate-tart-recipe/