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. 

Jump to Recipe

Easy no bake chocolate tart, a biscuit base topped with chocolate cream, a crisp dark chocolate coat and a drizzle of tart raspberry coulis.

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.

No Bake Chocolate Tart - A simple vegan chocolate dessert for Valentine's Day.

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…

Easy Chocolate Tarts - a simple recipe for vegan chocolate tarts, heart shaped chocolate desserts.

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.

Chocolate Valentine's Hearts, A Chocolate Tart recipe for your vegan valentine.

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!

Vegan chocolate heart tart, topped with melted chocolate.

And what if I then topped it with the remaining coulis? Perfect.

Easy no bake chocolate tart, a biscuit base topped with chocolate cream, a crisp dark chocolate coat and a drizzle of tart raspberry coulis.

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:

If you make my recipe I’d love to hear how it turns out for you. Please leave a comment and a star rating below and share your pictures with me on social media. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them!

Follow me on Pinterest, Facebook,Twitter and Instagram where I share recipe ideas, links to vegan events and articles and where I natter on about my favourite subject – vegan food

Easy no bake chocolate tart, a biscuit base topped with chocolate cream, a crisp dark chocolate coat and a drizzle of tart raspberry coulis

Easy No Bake Chocolate Tart - A Vegan Valentine's Dessert

This easy no bake chocolate tart 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! 
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: English
Keyword: chocolate tart, Valentine's Recipe, vegan chocolate dessert
Prep Time: 20 minutes
Chill time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4
Calories: 615kcal
Author: Chris Mosler | Thinly Spread

Ingredients

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

Instructions

  • 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.

To Finish

  • 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!

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 615kcal | Carbohydrates: 54g | Protein: 8g | Fat: 45g | Saturated Fat: 27g | Sodium: 156mg | Potassium: 268mg | Fiber: 5g | Sugar: 30g | Vitamin C: 8mg | Calcium: 96mg | Iron: 5mg
Like this recipe?Follow @ThinlySpread or tag #thinlyspread!