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This easy no-bake Vegan Chocolate Tart is a decadent and impressive-looking dessert that’s anything but complicated.

Vegan Chocolate ganache tart with fresh berries and almonds on top

I won’t deny that I can be a little complicated. I eat my fries with mustard, never ketchup, I like my wine dry but not too dry, and my coffee order? It’s more adjectives than nouns.

Basically, eating out with me is kind of a nightmare, with one very important exception: chocolate.

When it comes to dessert, where I will always, without fail gravitate towards chocolate like this no-bake vegan chocolate tart (or Vegan Chocolate Pie) every time that is…unless I’m craving Vegan Pumpkin Pie.

Okay, I’m a lot complicated.

Gluten free chocolate tart with vegan ganache and almond flour crust

5 Star Review

“I love how easy this is and hits the spot for my chocolate fix. I’ve made it a few times now and it’s always a big hit!”

— Brynn —

Now, I realize that with its glossy chocolate finish and jeweled berry topping, this Chocolate Ganache Tart looks as complicated as my coffee order, but it is actually one of the easiest desserts I’ve ever made.

  • It’s entirely no bake (like these Red Wine Truffles).
  • The chocolate filling is only three ingredients (about as easy as this Avocado Chocolate Mousse).
  • AND the pie crust is actually a crumble that you press into the pan with your fingers, no fussy rolling or shaping required.

Added bonus? In addition to being easy, this vegan chocolate tart is also gluten free (like these Chocolate Meringue Cookies), and dairy free, so it’s also suitable for almost any diet.

How to Make a Vegan Chocolate Tart

If the chocolate desserts of the world could vote, this vegan chocolate tart would be president. (And this easy Chocolate Quinoa Bark would be vice president.)

The Ingredients

  • Almond Flour. Provides a light, flavorful base for an incredibly easy no-bake tart crust. Simply pulse in a food processor with coconut oil and agave, then press into your tart shell, and chill. (Extra almond flour? Make this Almond Flour Cake with Lemon.)
  • Coconut Oil. This mild-tasting oil, full of healthy fats moistens the crust mixture to help bind it together.
  • Agave. No processed sugars here! Agave is a vegan natural sweetener that gives the crust just the right amount of sweetness.
  • Chocolate. Don’t cheap out. A chocolate ganache tart is only as good as the chocolate used to make it (the same rule applies to Cherry Chocolate Chip Cookies). Opt for a high-quality dark chocolate (at least 60% cacao) for the BEST vegan chocolate tart you’ll ever sink your teeth into.
  • Coconut Milk. Adds richness and creaminess to create a vegan chocolate ganache that sets up beautifully when chilled.
  • Espresso Powder. Optional but highly recommended, instant espresso intensifies the flavor of the ganache to unreal levels of chocolate nirvana (as in these fudgy One Bowl Brownies).
  • Almonds. For a little crunch on top that compliments the nutty, delicate crust.
  • Fresh Berries. Work perfectly with the rich chocolate filling and add little jewels of color to this decadent chocolate dessert. (If you love berries and chocolate, you’ll also love these Chocolate Mousse Cupcakes with Whipped Strawberry Cream Cheese Frosting.)
No Bake Vegan Chocolate Tart with gluten free crust

The Directions

  1. Pulse together the crust ingredients in a food processor until moistened.
  2. Press the crust evenly into a greased tart pan. Then, place it in the freezer.
  3. Melt the chocolate in a double boiler over simmering water.
  4. Once almost melted, remove from the heat, pour in the coconut milk, vanilla, and instant espresso. Stir until glossy.
  5. Pour the filling into the chilled crust and smooth into an even layer.
  6. Decorate with berries and sliced almonds then chill until completely set.
  7. To serve, let the tart rest at room temperature for several minutes, then gently remove the tart from the pan and cut it into slices. ENJOY!

Make Ahead and Storage Tips

  • To Store and Make Ahead. Place your tart in an airtight storage container in the refrigerator for up to 3 days. You can prep it ahead if you like/have enough self-control to stay away from it for more than a few hours.
  • To Freeze. Store your chocolate ganache tart in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator before serving.

Recommended Tools to Make This Recipe

No Bake Vegan Chocolate Tart with fresh raspberries and blueberries.

While your feelings about Valentine’s Day may be complicated, dessert does not need to be.

Frequently Asked Questions

Can All Purpose Flour Be Used Instead of Almond Flour?

No. Unfortunately, this crust is not intended to be bakes and therefore regular flour would not work well in this no-bake tart shell. If you would like to omit the almond flour, I would swap the crust for your favorite traditional pastry crust recipe (this Darn Good Whole Wheat Pie Crust would be worth a try!)

Can I Make a Chocolate Tart With Dairy?

I have not made this tart with dairy, however, I imagine it could be done. If you do not need this tart to be vegan or dairy free, you may experiment with swapping the coconut oil for unsalted butter and the coconut milk for heavy cream. IF you try this swap, I’d love to hear your results.

Where Do You Buy Full-Fat Coconut Milk?

Most grocery stores carry full-fat coconut milk in your Asian food aisle. It may not always be labeled full-fat though. Look for cans labeled “regular” or “classic” and you should be good to go!

Vegan Chocolate Tart

5 from 5 votes
This no bake vegan chocolate tart is rich, decadent, dairy free, and gluten free! Perfect Valentines Day dessert recipe for chocolate lovers!

Prep: 5 minutes
Cook: 15 minutes
Total: 4 hours 30 minutes

Servings: 10 servings


For the Crust:

For the Filling:

  • 10 ounces good-quality dark chocolate 60% or greater, chopped
  • 3/4 cup well-stirred full-fat coconut milk
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon instant espresso powder optional—will intensify the chocolate flavor of the filling

For topping:

  • Fresh raspberries and blueberries
  • Toasted sliced almonds


  • Lightly coat a 14×5-inch tart pan with a removable bottom (or a 9-inch round tart pan with a removable bottom) with baking spray. Set aside.
  • For the crust, place the almond flour and salt in the bowl of a food processor fitted with a steel blade. Drizzle the coconut oil and agave over the top. Pulse until the crust is evenly moistened. If it seems too dry, add a bit more coconut oil. The crumbs should hold together when pressed.
  • Press the crust into the prepared tart pan so that it forms an even layer along the bottom and sides (the crust may not reach all the way to the top of the tart pan). Place in the freezer while you prepare the filling. You can also make the crust 1 day ahead and keep it in the refrigerator, lightly covered with plastic wrap.
  • For the filling, place the chocolate in a heatproof bowl set atop a pan of simmering water, ensuring that the bottom of the bowl isn’t touching the water’s surface. Once the chocolate is almost melted, remove the bowl from the pan, pour in the coconut milk, then stir until the chocolate finishes melting and the filling is smooth and glossy. Stir in the vanilla extract and instant espresso.
  • Immediately pour the filling into the chilled crust, reserving a little to drizzle over the top. Smooth the filling into an even layer. Decorate with berries and sliced almonds, then drizzle the remaining filling over the top.
  • Place in the refrigerator to set completely, about 4 hours or overnight.
  • When ready to serve, let the tart rest at room temperature for 5 to 10 minutes, then gently remove the tart from the pan. Slice and enjoy.


  • DIY ALMOND FLOUR: To make your own almond flour, place 1 1/2 cups slivered almonds (for a white, finer almond flour) or 1 1/2 cups raw almonds (if you don’t mind bits of the skin in the crust and a slightly coarser texture) in a food processor fitted with a steel blade. Pulse until finely ground. Do not over blend or the almonds will turn into almond butter.
  • TO STORE: Store leftovers in the refrigerator for up to 5 days.
  • TO FREEZE: This vegan chocolate tart can also be frozen for up to 3 months. Let thaw overnight in the refrigerator.


Serving: 1(of 10)Calories: 363kcalCarbohydrates: 20gProtein: 6gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 1mgPotassium: 261mgFiber: 5gSugar: 10gVitamin A: 13IUVitamin C: 1mgCalcium: 62mgIron: 4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Will All Purpose flour work? I assume you used almond to make it gluten free, or is there a flavor component as well?

    1. Hi Burton! It does need to be almond flour. All purpose would be very dry and would not have a pleasant flavor. I’ve included directions to make your own from whole almonds if you like (and you could swap hazelnuts, walnuts, or cashews too!)

  2. Thank you so much for this recipe! I have a friend with a very restrictive diet and all of the ingredients in this tart were things he could eat, and it came out really well! It is very rich but that’s because it is a chocolate ganache tart… so rich in a very good way :) I think the crust definitely helps to balance out the chocolate. Will definitely be making this again!5 stars

    1. Ankita, I am SO happy to hear this! Thank you so much for letting me know how it came out and taking time to leave this lovely rating.

  3. Looks great and can’t wait to make this! 
    I haven’t seen any coconut milk that sells full-fat what brand did you use?

    1. Hi Hannah, I usually get Thai Kitchen, and I’ve also used Trader Joe’s. I believe many brands have full-fat versions—they’re also sometimes labeled “regular” or “classic.” Good luck on your search!

  4. Hi Erin, this recipe looks great, I will be making it this weekend for sure! I have a few questions though: What are your thoughts on swapping coconut oil for unsalted butter, thoughts on swapping coconut milk for full fat milk or heavy cream? And have you tried baking the crust? I’m just a little bit scared about all the coconut flavors as my husband does not like coconut.


    1. Hi Carolina, yes, I think you can swap butter and heavy cream (but not whole milk). The crust isn’t intended to be baked, so if you prefer to have a baked crust, I’d use your favorite crust recipe instead. I hope you enjoy the tart!

      1. Finally made this tart. The only change I made was I used heavy cream instead of coconut milk. It turned out great!! Everyone loved it and I will definitely make it again. Thank you, Erin!!5 stars

    1. Hi Molly! A 9×9 pan has a bigger area than a 14×5 or 9-inch round tart pan, so everything will be thinner. You may want to make a little extra crust and filling, as the layers are already fairly thin. You also might have a little more trouble removing the bars from the pan, since the removeable-bottom tart pans really help with this. If you decide to experiment, I’d love to hear how it goes.

  5. Brilliant recipe Erin! I just love how easy this is and hits the spot for my chocolate fix ? I’ve made it a few times now and it’s always a big hit! Thanks so much ?5 stars

  6. I’ve been using this recipe for years! It’s the most requested item I get whenever I’m invited anywhere. I’m curious to know, has anybody made it without the crust? I’m going somewhere where they have a nut allergy.5 stars

    1. I’m so happy to hear you enjoyed it, Natalie! You could always use this shortbread crust instead: