This no-bake Vegan Chocolate Tart is a decadent dessert made with only 5 ingredients! An easy cookie crust is filled with silky-smooth chocolate ganache, then is ready to slice and serve after setting in the fridge.
Despite what you may have heard, tarts do not always have to be complicated. For this Vegan Chocolate Tart recipe, we’re swapping the complicated pâte sucrée (sweet tart crust) for a 2-ingredient Oreo cookie crust and the pastry cream for a 3-ingredient vegan chocolate ganache filling. It’s a deceptively easy and crowd-pleasing dessert!
You don’t even need to turn your oven on to make this dreamy chocolate treat. All you need to do is let the no-bake chocolate tart set in the fridge for a few hours before it’s time to slice. Serve it to dinner guests, your date on Valentine’s Day, or the chocolate lovers in your life!
Ingredients needed (with substitutions)
- Oreo cookies – They’re crushed and pressed into the tart pan to make a chocolate cookie crust, just like in my Vegan Oreo Cheesecake recipe. Any kind of Oreo-type cookie will work here.
- Vegan butter – Softened and mixed with the cookie crumbs to make the moldable, no-bake, and flourless Oreo cookie crust.
- Coconut milk – Use a can of full fat coconut milk. Lite coconut milk or the kind from a carton isn’t rich and fatty enough to help the ganache set in the fridge.
- Dark chocolate – Get your hands on some good quality vegan dark chocolate of 70% cocoa. This percentage isn’t too sweet or too bitter, leaving the ganache with the perfect amount of richness and chocolate flavor. Always double-check the ingredients to make sure the brand you’re using is vegan.
- Vanilla extract – For balance and flavor in the filling.
How to make a vegan chocolate tart
Find the complete recipe with measurements in the recipe card below.
To start the chocolate tart crust, pulse the Oreo cookies in a food processor until they turn into fine crumbs. Add the softened vegan butter to the processor and pulse again until clumps form and the mixture sticks together when pinched between your fingers.
Dump the cookie crumb mixture into your tart pan. Press it down on the bottom and up the sides of the pan (the bottom of a water glass makes this very easy).
Place the crust in the fridge to set.
Next, make the ganache filling by chopping the dark chocolate and placing it in a heat-proof bowl. Heat the coconut milk in the microwave.
Pour the warm coconut milk over the chopped chocolate in the bowl and let it sit until it melts. DO NOT STIR yet.
Add the vanilla after a few minutes, then whisk the three together until you have a smooth ganache.
Tip: Is your chocolate taking more than 3 minutes to melt? Feel free to zap the chocolate/milk mixture in the microwave for 20 to 30 seconds to help it along.
Pour the ganache into the chilled cookie crust. Smooth out the top with a spoon, then place the tart in the fridge until it’s set and firm. Slice and enjoy!
Topping ideas
Keep it simple with a sprinkle of flake salt, shaved chocolate, freeze-dried strawberries, crushed nuts, or fresh berries on top. To go all out, top the tart with coconut whipped cream or a drizzle of melted vegan white chocolate.
Tips and variations
- To make a salted chocolate tart – Add 1/4 teaspoon of salt to the ganache filling, and finish with coarse or flaky sea salt on top.
- Gluten free – Use gluten free Oreos or similar cookies.
- Instead of coconut – I haven’t tested this recipe without coconut milk but you can try replacing it with oat milk or soy milk. I’m not sure it will thicken up as much though. Some sort of vegan cream might work as well.
- Individual tart pans – You can make individual chocolate tarts in 2 or 3 small tart pans instead of one large pan.
- How to slice – For smooth, clean slices, run the blade of a sharp knife under hot water first. Repeat this step for every slice.
Frequently asked questions
Classic Oreos are made without any dairy, eggs, honey, or other animal-derived ingredients, meaning they’re vegan-friendly. If you don’t want to use the Oreo brand to make this tart, use Nature’s Own, 365 Brand, or another Oreo-type sandwich cookie instead.
Likely because it hasn’t been left to chill in the fridge for long enough. The Oreo crust needs at least 1 hour in the fridge or 15 minutes in the freezer, and the ganache needs to set for 2 hours in the fridge.
A 9-inch tart pan is best for this recipe because it has a removable bottom, making for a clean presentation and slices. However, if you don’t have one, you can use a parchment-lined 8-inch pie plate instead.
The tart will last for about 5 days when kept covered and in the fridge.
Want more vegan chocolate desserts?
Vegan Chocolate Tart
Ingredients
Chocolate Crust
- 25 Oreo cookies
- 4 tablespoons vegan butter, softened
Tart Filling
- 1 1/4 cups full fat coconut milk
- 12 ounces vegan dark chocolate (70%), chopped high quality for best taste
- 1 teaspoon pure vanilla extract
Instructions
Prepare the crust
- Get out a 9 inch tart pan. Place the cookies in a food processor and process until you have fine crumbs. Add the softened vegan butter and process again until clumps start to form.
- Transfer the crust mixture into the tart pan and press evenly and smoothly on the bottom and up the sides of the pan.
- Place in the refrigerator for at least 1 hour or the freezer for 15 minutes.
Prepare the ganache filling
- Add the chopped chocolate to a medium sized bowl and set aside.
- Measure the coconut milk (or scoop it out if thick) and place in a microwave safe bowl. Make sure to use all of the thick white cream, as this will make your tart extra rich and smooth. Using some clear liquid is fine as well. You will use almost an entire can of coconut milk. Heat for about 1 minute in the microwave. Whisk well, then pour over the chocolate in the bowl. Let it sit for bout 3 minutes so the chocolate can melt. Do not stir yet.
- After 3 minutes or so, add the vanilla and whisk the chocolate, coconut milk and vanilla together until smooth. If your chocolate hasn’t quite melted, you can stick the bowl back in the microwave for 20-30 seconds then whisk again.
- Pour into the tart pan with the cookie crust. Smooth with a spoon so it's even, then refrigerate for about 2 hours, until firm.
- Slice into small servings (it's super rich!), serve and enjoy.
Notes
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For a salted chocolate tart, add 1/4 teaspoon salt to the ganache filling, and sprinkle with coarse or flaky sea salt.
-
For gluten free, use gluten free Oreos or similar type cookies.
- Coconut oil will work in place of the vegan butter, if needed.
I don’t have a microwave, do you have a suggestion for using the stovetop as an option please?
Sure! All you need to do is heat the coconut milk over low to medium heat until starts to bubble around the edges or gently simmer.
Maybe a dumb question but how do I get this out of the pan?
Did you use a tart pan? Tart pans have removable bottoms for easy removal. If you used a parchment-lined pie plate or cake pan, try to use the parchment as handles or gently tip the very firm tart in the pan until it pops out of place. I hope this helps!
This.is.my.favorite.dessert.EVER!!!! And I eat a lot of desserts. Nora,your recipes are absolutely the best. Everything I’ve made from this site turns out amazing! This tart,however,is so delicious mere words cannot begin to describe its flavor. And,bonus,it looks beautiful,especially with the rim of flaky salt. Thank you Nora and please keep up the great work!
Hi Terry. Thank YOU for your wonderful and positive feedback! I’m thrilled you are loving my recipes, and the tart in particular! Wishing you lots of happy cooking!
Not sure why this doesn’t have 100 reviews yet, because it is AMAZING.
My modifications….
I didn’t have a tart pan, so I made it in a springform pan. I added a couple Oreos and a bit of butter to accommodate the slightly larger size.
I subbed gluten free Oreos to accommodate a friend.
My can was coconut cream instead of milk and I had to scoop out and use all of the solid white part, plus a bit of the watery stuff.
I needed to microwave the coconut/chocolate longer to get it warm enough to melt.
Brought this recipe to a party…. everyone loved it! Super rich and strong chocolate flavor! Glad I went with the dark chocolate instead of semisweet, although I’m sure that would’ve tasted fine too. The ganache set up perfectly and had such a delightful texture. This recipe is a keeper!
Made for Valentine’s Day dessert and it was delicious! My crust didn’t set and was very crumbly. Should I have used a little more butter?
So glad you liked it, Ellie! The crust is somewhat delicate but if it was really crumbly and dry, it’s likely that not enough butter was used or the cookies weren’t crushed into fine enough crumbs.
A point of clarification: scooping out the white hardened part of the coconut milk, I understand you are measuring the liquid for this torte. Do you then throw that white stuff away? Or do you use that also? Thanks.
Sorry for the confusion! I re-wrote it to clear this up. You do in fact want to use the rich, creamy white part from the can of coconut milk. It’s what makes it so rich and creamy. Some liquid is fine as well, as you probably want have enough cream to equal the full amount. You will microwave the coconut milk in a separate bowl, then pour it over the chocolate. I hope that helps!
You say scoop it out.. scoop it out and put it into the measuring cups? Right into the chocolate? Or to the side? Can you clarify for me please! I want to make this for my kids afternoon snack today 🥰
Sorry for the confusion! I re-wrote it to clear this up. You will microwave the coconut milk in a separate bowl, then pour it over the chocolate. I hope that helps!
Do you shake the can of coconut milk, measure the milky liquid and then add the solid cream parts? Or don’t shake it, add the solid and then some liquid?
Hi Shari. Both methods are fine, as you’ll use both the solid cream and liquid coconut milk in the can.