A delicious no bake vegan chocolate tart served with fresh strawberries is the perfect summer dessert.

The tart crust is simple and very chocolaty. It is made with almond flour, cocoa powder and coconut oil and requires a quick stir and press into the pie pans.

The chocolate filling is just as easy to make. Bring some coconut milk and coconut oil to a boil, pour it over your chocolate chips, let it sit for a few minutes, add some vanilla and cocoa powder and pour into the prepared crusts.

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Vegan Chocolate Tart

Vegan chocolate tart with just a few ingredients and no baking required.

Prep Time30

Total Time30

Course: Dessert

Author: Fabio

Ingredients

- For the crust:
140 g almond meal
25 g unsweetened cocoa powder
50 ml coconut oil melted
2 teaspoons maple syrup
1 teaspoon vanilla extract
Pinch of salt
- For the filling:
160 ml full fat coconut milk I used one small can of Thai Kitchen Coconut Milk
50 ml coconut oil melted
110 g vegan chocolate chips
20 g unsweetened cocoa powder
1 teaspoon vanilla extract

Instructions

Lightly grease both 4-inch pie pans with coconut oil.
In a bowl, combine all of the ingredients for the crust and stir together.
Press evenly into the prepared tart pan - place in freezer to firm while preparing the filling
Place chocolate chips in a large bowl. In a small saucepan, bring coconut milk and coconut oil just to a boil.
Pour hot mixture over chocolate and let stand 2 minutes, then stir until smooth and creamy.
Mix the vanilla and cocoa powder with some of the melted chocolate mix and stir well (you don't want any chunks) before adding it to the rest of the melted chocolate.
Pour the filling into the prepared crust.
Place tarts in the refrigerator to set and cool completely, about 1-2 hours.
Garnish the top with fresh strawberries.

Recipe inspired by Vanillacrunch