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. It’s also scrumptious, utterly beautiful and will melt the heart of your special person this Valentine’s Day!
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 was moaning at his desk next to me, he 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.
My no bake chocolate tart recipe came about due to a vegan emergency. Bonus Boy (who turned 13 last week, how can this be?!) has been cooking at school over the last couple of months. I am delighted that they are learning to cook – though why it is called ‘food technology’ is beyond me – but it has meant that we are adapting recipes each week to make them vegan and so that he can cook them using the same methods and techniques, in the same amount of time, as his classmates.
Every other recipe was easily adapted, but when it came to the final lesson he was required to create a lemon tart. Every ingredient on the list, other than the lemons, was non vegan! A footnote helpfully said ‘If you have specific dietary requirements please feel free to swap ingredients’…Hmmm…
How to Veganise a Recipe
Of course, a vegan lemon tart isn’t a difficult thing to make, but could he make it in the same time frame as everybody else and would it set before he had to carry it home? We did some experimenting. We found accidentally vegan digestive biscuits so that bit was easy (if you are in the US use Graham Crackers), we swapped butter for coconut oil, used cashew nuts and almond milk instead of yoghurt and condensed milk and we were done! It set in the time frame and it tasted delicious. We high fived each other happily, scoffed the ‘experiment’ and he trotted off to school to wow everyone with his skills.
A whole new world of simple no bake vegan desserts opened up before us as we realised that the no bake vegan lemon tart could easily become a no bake caramel tart, a no bake strawberry tart, or cherry, or raspberry or CHOCOLATE! Oh yes indeedy, that lemon tart led very quickly onwards to a no bake chocolate tart and to this fabulous Vegan Valentine’s Dessert. We bow before you and accept the applause!
How to Make No Bake Chocolate Tart
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.
Yes. That would do nicely, Happy Vegan Valentine’s Day to you!
How to Make a Vegan No Bake Chocolate Tart – Some Notes
- 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 similar to these but you can also make this recipe in one 15cm/6inch loose bottomed deep springform cake tin or tart dish. (affiliate links, see my disclosure policy for more information)
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!
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