This easy no bake chocolate tart recipe is totally vegan, super simple and doesn’t contain anything which can’t be bought in a supermarket.
Will you just look at that? Isn’t it divine? Honestly, I had trouble not licking the screen while I was editing the photos for this post!
Mr TS said I was torturing him and that it wasn’t fair to have these photos open when the chocolate tart had actually all gone!
I just asked him if he thought it looked chocolatey enough and smiled.
How to Make A No Bake Chocolate Tart
This no bake chocolate tart recipe is super simple, made with 10 easy to find ingredients.
- The base is made from crushed vegan digestive biscuits and melted coconut oil
- The tart filling is cashew nut cream, almond milk and agave syrup.
- It is topped with melted dark chocolate and a raspberry coulis made with frozen raspberries and icing sugar.
When I started designing my vegan chocolate tart for this post I had a different final image in mind. I removed the chilled tarts from the fridge…
I melted some good quality dark chocolate in a bowl set over a pan of hot water and then drizzled the chocolate over the chocolate tarts for some double chocolate action.
Then I plated them up and dripped some raspberry coulis artistically next to them.
Oh how pleased I was! They were beautiful! I took some lovely photos and Mr TS and I shared a delicious chocolate heart dessert together.
BUT – what to do with the left over chocolate and coulis? I am completely incapable of throwing food away.
There was too much left to justify licking the bowl but, oh, I had made two desserts!
What if I poured all the remaining chocolate over the second one? How would that look? Well – bloomin’ marvellous actually!
And what if I then topped it with the remaining coulis? Perfect.
Tips and Tricks
- You will need a high speed blender to get a really smooth filling.
- If you are in the US substitute Graham Crackers for the biscuits
- If you are in the UK McVities Light Digestives are accidentally vegan, their regular ones are not. Do check packets carefully as ingredients can change.
- I used almond milk because it is what I had in the fridge, you can use any other creamy plant based milk, oat or soya would be a good choice
- This recipe makes two VERY generously sized vegan chocolate desserts. They are big enough to share one between two if you make them as chocolate hearts – how romantic!
- I used heart shaped cake moulds but you can also make this recipe in one 15cm/6inch loose bottomed deep springform cake tin or tart dish.
Looking for More Vegan Sweet Treats? Try My:
- Chocolate Tiffin – Easy No Bake Fridge Cake
- Best Vegan Chocolate Cake
- Vegan Chocolate Mousse
- Easy Traditional Flapjack
- Cornish Fairings Ginger Biscuits
Easy No Bake Chocolate Tart - A Vegan Valentine's Dessert
For the Base
- 100 g Vegan Digestive Biscuits (Graham Crackers) I used McVities Light
- 60 g coconut oil
For the Chocolate Tart
- 100 g cashew nuts
- 2 tbsp maple syrup
- 30 g coconut oil
- 100 ml almond milk
- 50 g vegan dark chocolate
For the Topping
- 125 g frozen raspberries
- 2 tsp icing sugar (powdered sugar)
- 50 g vegan dark chocolate
- Soak the cashew nuts in boiling water for an hour then drain
To Make The Base
- Lightly grease your tin/s (I used two heart shaped cake moulds but you can also make this recipe in one 15cm/6inch loose bottomed deep springform cake tin or tart dish)
- Crush your biscuits or crackers in a paper bag (or between two sheets of baking parchment) - I gently bash mine with a rolling pin.
- Melt the coconut oil, gently, in a small pan. Remove from heat and stir in your biscuit crumbs.
- Press the mixture into your prepared tins and chill while you make the filling.
To Make The Filling
- Blend the soaked and drained cashew nuts, maple syrup, coconut oil and almond milk in a high speed blender until smooth
- Melt the chocolate in a bowl set over a pan of hot water, stir into the cashew mix.
- Pour the chocolate cream filling onto the chilled base and return to the fridge to chill for about an hour.
To Make The Topping
- Heat the raspberries in a saucepan with a tablespoonful of water and the icing sugar until defrosted and bubbling. Push the mixture through a fine sieve to remove the seeds. You should have a thick drizzling sauce - if it's too thin return to the pan and bubble for a minute or two until reduced.
- Melt the chocolate in a bowl over a pan of hot water.
- Carefully remove your tarts from their moulds.
- Drizzle the chocolate over your chilled desserts artistically. Or just pour the whole lot over the top!
- Drizzle the raspberry coulis around your desserts or over the top - whatever takes your fancy!