This vegan chocolate tart is a great option for dinner parties or when you are feeding a crowd. It’s great for Christmas or Easter too – just keep the base and ganache the same and change the toppings to suit the season.
It’s perfect if you have lots of other things to prepare. You can get it ready in advance, and just leave in the fridge for a day or two until you want to serve.
It has a simple nutty base that is gluten-free. The topping is made with just coconut cream and dark chocolate. So simple but absolutely divine.
The simple list of ingredients for a vegan chocolate tart is:
- Hazelnuts
- Coconut oil
- Maple syrup
- Cacao powder
- Coconut cream
- Dark chocolate
- Fresh figs
Try it yourself and I’m sure it will become a firm favourite. Let me know what you think in the comments below.
Recipe Tips
- Make sure you use good quality coconut cream and not milk. You need the thick cream for this to set properly. You can either buy cans of coconut cream or use the thick, creamy part at the top the coconut milk.
- Where possible try and buy organic coconut cream. It usually doesn’t contain any emulsifiers and stabilisers. You will really notice the difference in quality.
- Where possible, opt for minimum 70% dark chocolate. If you have a sweet tooth then feel free to use a less dark chocolate.
- I use hazelnuts for the base. You could use all of the same nut or a mixture. It will work with most nuts.
If you liked this vegan chocolate tart recipe, why not try:
Two Ingredient Chocolate Fudge
Four Ingredient Fig & Pecan Cups
Vegan Chocolate Tart
If you need a dessert that looks impressive, but is actually very simple to make, try this vegan chocolate tart. It features a nutty, gluten-free base topped with a glorious two-ingredient chocolate ganache. Vegan, gluten-free, and delicious.
Ingredients
Base ingredients:
- 300 g hazelnuts (2 cups)
- 60 ml coconut oil melted (¼ cup)
- 3 tbsp cacao powder
- 3 tbsp maple syrup
- Pinch sea salt optional
Chocolate layer:
- 320 ml coconut cream (1¼ cups)
- 300 g dark chocolate (2 cups)
- Pinch sea salt optional
Toppings:
- Handful of hazelnuts finely chopped
- 6 fresh figs halved
Instructions
- To make the base, add the nuts to a food processor and blend until they are finely chopped. Add in all the other base ingredients and briefly blend until everything is combined.
- Press down into a 25cm (10in) greased tart tin, making sure to push into the ridges and up the sides. Refrigerate for about an hour.
- To make the chocolate layer, gently heat up the coconut cream in a small pan until hot but not boiling. Take off the heat and add in the chocolate and stir until fully melted.
- Gently pour onto the cooled base and put back into the fridge for about 2 hours to set.
- To serve, add some chopped hazelnuts and fresh figs.
Notes
- This tart will store well in the fridge for about 5-6 days.
- The filling gets harder the longer you leave in the fridge. If you prefer a softer texture, make sure you take out of the fridge 20 minutes or so before you serve.
Nutrition
Calories: 498kcalCarbohydrates: 23.2gProtein: 8.6gFat: 41.8gSaturated Fat: 18.9gFiber: 6.2g
Tried this recipe?Let us know how it was!
Can I use figs that I have frozen?
Thank you ! Have yourself a wonderful Holidays!
Probably yes!
I haven’t made this yet but I can tell by the ingredients that it is so Good !
You must try! Have a lovely Christmas.
Is that 500 calories per piece
Yes – if you cut into ten pieces.