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The chilled chocolate tart sitting on a wire rack, with flaky sea salt sprinkled on top. A slice is served on a plate, ready to enjoy

Vegan Chocolate Tart Recipe

This rich and creamy chocolate tart features a nutty almond flour crust and smooth dark chocolate filling, perfect for satisfying your sweet tooth. A delightful, indulgent treat for any occasion!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine vegan
Servings 10
Calories 320 kcal

Equipment

  • 9-inch tart pan (or pie dish)
  • Mixing bowls
  • Spoon for pressing crust
  • Stovetop or microwave for heating coconut milk
  • Mixing spoon
  • Wire rack for cooling

Ingredients
  

Crust Ingredients:

  • 2 cups almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup melted coconut oil or butter
  • 3 tablespoons maple syrup
  • 1/2 teaspoon fine sea salt

Chocolate Filling Ingredients:

  • 1 1/2 cups coconut milk*
  • 1 pound 16 ounces dark chocolate*, roughly-chopped
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • topping: flaky sea salt

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Combine almond flour, cocoa powder, melted coconut oil, maple syrup, and salt in a bowl.
    the image shows mixing the ingredients for making the crust for dark chocolate tart.
  • Press the mixture into a 9-inch tart pan, then bake for 12 minutes. Let cool on a wire rack.
    A 9-inch unbaked vegan pie crust placed in a pie dish, ready for the filling. The crust edges are neatly crimped, and the oven is preheating to 350°F (180°C).
  • While the crust bakes, heat coconut milk until simmering. Pour over chopped dark chocolate and stir until smooth.
    A tart crust baking in the oven at 350°F (175°C), with a timer counting down the 12 minutes. The edges are lightly browned and crisp.
  • Stir in vanilla extract and salt into the melted chocolate mixture.
    A saucepan with simmering coconut milk, pouring over roughly-chopped dark chocolate. The chocolate starts to melt and swirl into a glossy mixture.
  • Pour the chocolate filling into the cooled crust, smoothing the top.
    The smooth chocolate filling being poured into the cooled tart crust, with a spatula gently smoothing the surface to ensure an even layer
  • Refrigerate for at least 2 hours, until firm.
  • Serve chilled, topped with flaky sea salt.
    The chilled chocolate tart sitting on a wire rack, with flaky sea salt sprinkled on top. A slice is served on a plate, ready to enjoy