Whether you’re a Valentine’s Day lover or a big hater, this Vegan Chocolate Tart is the perfect dessert to celebrate with or not to celebrate with. It has a smooth and decadent filling with hints of coconut and espresso. The crust of this vegan tart is nutty and sweetened naturally with dates. It’s truly a dessert that will make you feel like royalty. So if you have someone special in your life, this is the perfect vegan tart for Valentine’s day.
Why You’ll Love This Vegan Tart
- This vegan chocolate torte has a naturally sweetened crust and the sweetener in the creamy filling is maple syrup. No refined sugar in this recipe.
- There is no need to turn the oven on to create this rich chocolate tart. Place the whole tart in the freezer to set and then when you are ready to enjoy, let it thaw on the counter for a few minutes so the filling is creamy and soft.
- This vegan tart is the perfect dessert to celebrate any holiday with. But it’s also easy enough to make for just a simple sunday night dinner. The espresso, coconut and chocolate flavours of this dessert and beautifully balanced in each bite you take.
- The preparation for this chocolate tart comes together in no time at all. The epic creaminess of this dessert paired with this espresso and chocolate flavours give you a bold and beautiful treat, that you’ll be happy you waited for the allotted freezer time for it to set!
How to Make A Vegan Chocolate Tart:
Whether or not you love Valentine’s Day, a sweet and creamy vegan tart is never a bad idea. The beauty of this recipe is that it’s super simple to make. This vegan chocolate torte uses ingredients you can find in your everyday grocery store! So let’s see how to make this chocolate tart.
- Start with soaking the cashews for the chocolate tart filling. Soak 3/4 cup of cashews in a bowl of water overnight. Or soak them in boiling hot water (removed from the stove) for 30 minutes. I usually soak mine in the hot water because I forget to soak them before going to bed the nice before. It’s the perfect little trick.
- Next, prepare the crust. Combine the crust ingredients into a food processor. Make sure you remove any pits from the dates. Blend until the texture is sticky and well combined.
- Line a 9″ springform pan or a 9″ tart pan (I used a tart pan like this one) with parchment paper. I didn’t need to line my tart pan because it’s a non-stick material and the tart comes out very easily. But if you are unsure, use parchment paper or very lightly, oil it. Add the crust ingredients into the pan and spread evenly with your fingers (the back of a spoon works as well). The mixture should spread up the sides. Press the crust firmly down. Place in the fridge/ freezer for 10 minutes.
- Prepare the chocolate filling. Drain and rinse the soaked cashews. Then add the soaked cashews, coconut cream and the rest of the filling ingredients to a high-speed blender. Blend until smooth.
- Remove the crust from the freezer. Add the filling mixture to the crust and tap the bottom of the pan to get rid of any bubbles out of the filling. Place the chocolate tart in the freezer for 6 hours or overnight- this is the hard part, obviously.
- Take the tart out of the freezer and let it thaw for 20 minutes before enjoying it. Keep this vegan tart stored in an airtight container in the freezer if you have leftovers.
For More No-Bake Vegan Desserts, Try These:
This chocolate tart has a chocolate smooth filling with hints of espresso, vanilla and coconut. The outside is nutty, chewy and naturally sweetened. This vegan tart comes together in no time at all, and each bite will have you wanting more. This is the perfect dessert to sweeten up the day for you and your valentine. It’s also the perfect chocolate tart for you to just enjoy by yourself or with some gal pals.
Vegan Chocolate Tart
Ingredients
filling
- 3/4 cup cashews (soaked beforehand)
- 1/3 cup cocoa powder
- 1/3 cup maple syrup
- 1 1/2 tsp arrowroot powder
- 5 tbsp espresso (optional but recommended)
- 1 tbsp coconut oil (melted)
- 1 cup coconut cream (from 1 can of full fat coconut milk)
- 1 tsp vanilla
crust
- 1 cup medjool dates (pits removed)
- 1 cup oats
- 1/2 cup pecans
- 1/2 cup unsweetened shredded coconut
- 1 tsp vanilla
- 2 tbsp coconut oil (melted)
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
Instructions
- Soak the cashews. Soak 3/4 cup of cashews in a bowl of water overnight. Or soak them in boiling hot water (removed from the stove) for 30 minutes.
- Prepare the crust. Combine the crust ingredients into a food processor and blend until the texture is sticky and well combined.
- Line a 9" springform pan or a 9" tart pan (I used a tart pan) with parchment paper or lightly oil it if it is a non-stick pan. Add the crust ingredients into the pan and spread evenly with your fingers (the back of a spoon works as well). The mixture should spread up the sides as well. Place in the fridge/ freezer for 10 minutes.
- Prepare the chocolate filling. Drain and rinse the soaked cashews. Then add the soaked cashews, coconut cream and the rest of the filling ingredients to a high-speed blender. Blend until smooth.
- Remove the crust from the freezer. Add the filling mixture to the crust and tap the bottom of the pan to get rid of any bubbles out of the filling. Place in the freezer for 6 hours or overnight.
- Take the tart out of the freezer and let it thaw for 20 minutes before enjoying it. Keep the tart stored in an airtight container in the freezer if you have leftovers.
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