Vegan Dark Chocolate Tart (No-Bake, Gluten-Free)

With a gluten-free pecan crust and a rich and creamy dark chocolate filling, this vegan dark chocolate tart is truly one of the best desserts you’ll ever taste! Made with wholesome ingredients you can feel good about eating.

This vegan dark chocolate tart is one of my all-time favorite desserts and I’m SO excited to share it with you! It gets rave reviews at gatherings, potlucks, and I make it every year for the holidays. The no-bake crust and filling come together in about half an hour. It holds its shape perfectly, even at room temperature, and tastes amazing with or without toppings. Oh, and it freezes like a dream. Do I have your attention yet?

Why you’ll fall in love with this Vegan Dark Chocolate Tart

Easy to make. The gluten-free crust, which is mostly pecans, oats, and dates, is made in the food processor. No baking required! The dough is simply pressed into a tart pan and put in the freezer to set while you make the filling.

Rich and Chocolatey. The filling is made naturally dairy-free with wholesome full-fat coconut milk and dark chocolate. Just heat the milk on the stovetop with agar powder and vanilla, pour it over the chocolate, wait 5 minutes and stir.

Use good-quality vegan chocolate that you really enjoy since it is the main ingredient in this tart. Very dark chocolate (over 70%) will taste less sweet than 60-70% dark chocolate. My sweet spot is 70% for a sophisticated dark chocolate taste that is still sweet but not cloyingly sweet.

Make ahead and freezes well. You can make this dark chocolate tart way ahead of time because it keeps well in the fridge for up to a week and in the freezer for 3 months. I often make this for special occasions for just that reason. (and that it’s addictively delicious)

Perfect texture. Fudgy and decadent, this vegan dark chocolate tart holds its shape even at room temperature without melting. The secret is agar powder (not agar flakes). Just ¼ of a teaspoon whisked into the coconut milk gives the tart a touch of additional creamy thickness.

If you like this vegan dark chocolate tart recipe, please give it a 5-star rating in the recipe card below, and lemme know how it turns out in the comments. I love hearing from you! And if you’re looking for more yummy vegan inspo, check out my Pinterest and Instagram Page!

Keep scrolling for step-by-step instructions with photos!

A BIG thank you to Royal Craft Wood for sponsoring post and creating the absolutely stunning cutting boards!

Ingredients for Vegan Dark Chocolate Tart

vegan dark chocolate tart.jpg — For the crust:

o   1½ cups (135 grams) of **gluten-free rolled oats**
o   ½ cup (65 grams) of pecans
o   2 tablespoons of cocoa powder
o   ¼ teaspoon of fine sea salt
o   2 tablespoons of **coconut cream**, melted and pourable (see note)
o   2 tablespoons of maple syrup
o   1½ cups (220 grams) of medjool dates, pitted (about 12 large dates)

vegan dark chocolate tart-2.jpg — For the chocolate filling:

o   13.5 oz can (1¾ cups, 400 ml) of full-fat coconut milk, whisked until no lumps remain
o   ¼ teaspoon of **agar powder** (not agar flakes)
o   1 teaspoon of vanilla
o   1¾ cups (9oz. / 255 grams) of good quality **dark chocolate**, chopped
o   2 tablespoons of maple syrup

Makes 8 slices. Click on the ingredients in bold to see what I use in this recipe.

Method for making for Vegan Dark Chocolate Tart

vegan dark chocolate tart-3.jpg — Steps 1-2:

1. Line the bottom of a 9.5 x 1.5” (or similar size) tart pan with parchment paper. Do this by using the bottom of the pan as a template to draw and then cut a circle the same size as the pan. To line the side, cut a long 1” strip of parchment and lay it around the side of the pan, cutting it into smaller pieces as necessary. You can also apply some oil to the sides to protect against sticking.
2. Combine rolled oats, pecans, cocoa powder, and salt in a food processor and pulse until coarsely ground.

vegan dark chocolate tart-4.jpg — Step 3:

3. Pour the melted coconut cream and maple syrup over the oat mixture and add in the dates. Process until the mixture begins to clump together and can form a ball when pressed between your fingers.

No-Bake Crust for Vegan Dark Chocolate Tart

vegan dark chocolate tart-7.jpg — Steps 4-5:

4. Using your hands, spread the dough evenly over the bottom and sides of the tart pan. Continue to press the dough until it is nice and smooth and evenly covers the pan.
5. Place in the freezer to set while you make the filling.

vegan dark chocolate tart-8.jpg — Steps 6-8:

6. Chop the chocolate into small pieces and scrape them into a medium-sized bowl.
7. Whisk the coconut cream, agar powder, and vanilla in a small mixing bowl until the agar is dissolved. Pour into a small saucepan.
8. Bring to a simmer over medium-high heat, stirring occasionally. You’ll know it’s ready when little bubbles form around the sides and begin to rise up from the bottom of the pan, and the milk has reached at least 185 F (85 C).

vegan dark chocolate tart-9.jpg — Step 9:

9. Pour the hot milk over the chopped chocolate and let sit for 5 minutes without stirring. Then whisk until smooth and glossy. Add the maple syrup and continue to whisk until combined.

vegan dark chocolate tart-10.jpg — Step 10:

10. Pour into prepared crust and place in the fridge to set for at least 1 hour.

To serve, cut slices by placing a knife under hot running water, wiping it dry, and making a clean cut. Repeat for each slice. Garnish with your favorite seasonal fruit and enjoy!

Notes: This recipe will still taste delicious without agar powder but takes much longer to set (4+ hours) and will begin to melt at room temperature.

Coconut Cream: You can use the coconut cream from a can (13.5 oz. / 398 ml.) of full-fat coconut milk (the kind that comes in a can not a carton). To separate the cream from the liquid, put the can in the fridge for 24 hours, to allow the cream to separate and become solid. Then scoop out the hard cream, saving the liquid for another use. You can also use canned coconut cream (which is thicker than coconut milk) straight from the can at room temperature.

Other fun no-bake desserts to fall in love with!

Easy Vegan Panna Cotta With Fresh Berries

Seed the Day Bar

Chocolate Avocado Mousse

Printable Recipe Card:

Vegan Dark Chocolate Tart