An indulgent, decadent, dreamy vegan chocolate tart that encompasses everything you could want from a chocolate-based dessert. With a crunchy biscuit base and rich chocolate ganache filling, this no-bake chocolate dart is egg and dairy free, and a showstopper dessert every chocolate-lover will adore.
How to Make the Perfect Vegan Chocolate Tart
- Digestive biscuits
- Cocoa powder
- Vegan butter
- Dark chocolate
- Vegan cream
- Peppermint essence (this is a great way to add a minty flavour to your tart!)
- Vanilla essence
- Raspberry coulis, between the biscuit base and chocolate filling
- Chopped pecans, underneath the ganache for a nutty taste
This tart is low effort, so you really don’t need that many tools to bring it together. You’ll need:
- A springform tart tin (the one I used for this recipe is 23cm, but a small tin would give you a deeper chocolate filling)
- A food processor or blender to blitz your biscuits – but a rolling pin would also do
- A heatproof bowl to melt your chocolate
- A saucepan
Making your biscuit base
The base for this vegan chocolate tart consists of just three ingredients: digestive biscuits, vegan butter, and cocoa powder for an extra chocolate-y biscuity base.
I opted for digestive biscuits for this recipe, but some other vegan-friendly biscuits that could be a fantastic substitution include:
- Lotus biscoff biscuits
- Ginger biscuits to give the tart a little spicy kick
To make the biscuit base, blitz the biscuits in your food processor (or simply beat them in a Ziploc bag with a rolling pin!), and melt your vegan butter. I often use the Flora Plant-Based Butter for all my baking creations.
Combine the biscuit crumbs, butter, and cocoa powder. Press the mixture firmly into your springform tin – grease it beforehand if you’re worried about it sticking.
Making the vegan chocolate ganache
This vegan chocolate tart recipe uses two simple and accessible ingredients:
- Dark chocolate: I use the Lindt 70% Dark Chocolate bars
- Plant-based cream: I use the ElmLea plant-based cream which is available in most supermarkets. If you can’t find this anywhere, coconut cream from a can is a good substitution.
I also added a half teaspoon of peppermint essence into my chocolate mix to give the tart a festive minty flavour which is absolutely delicious, but optional! You could also add vanilla essence or just have the chocolate and cream.
To make the vegan chocolate ganache, you’ll simply melt your dark chocolate, heat your cream, and combine it into a beautifully thick, glossy mixture. Pour the ganache over your chilled biscuit base and leave it in the fridge to set for a minimum of five hours – I leave my overnight, though.
Decorating your vegan chocolate tart
I think this vegan chocolate tart looks beautiful adorned with fresh berries, and a few mint leaves. However, other ideas for decorating your chocolate tart include:
- Sprinkling over some sea salt flakes
- Topping with whipped cream
- Drizzling over a caramel sauce
- Whipping up a raspberry coulis and drizzling the sauce over the tart
This tart will keep in the fridge for 5 – 7 days in an airtight container, although it’s best enjoyed fresh! I haven’t tried freezing it so can’t advise whether this will work.
Substitutions and swaps
This vegan chocolate tart is really versatile, so you can add things in for a unique twist on the classic recipe. For example, you could:
- Swap the plant-based cream for coconut cream if you can’t find any
- Add peppermint essence, vanilla essence, or sea salt flake to the chocolate ganache
- Add a layer of raspberry coulis between the biscuit base and the chocolate filling
- Add a layer of chopped nuts between the biscuit base and the chocolate filling
- Top your tart with sea salt flakes, whipped cream, or a caramel sauce
- 200g Digestive biscuits
- 90g vegan butter
- 2 tbsp cocoa powder
- 200g dark chocolate
- 200ml vegan cream (or coconut cream)
- 1tsp peppermint essence or vanilla essence
- Blitz the biscuits in a food processor or blender, and melt your butter. Mix the two together with your cocoa powder, and then press firmly into a springform tart tin (greased), working the base up the edges.
- Place the tin in the fridge or freezer while you make the filling so it can start to set.
- Melt the dark chocolate in a heat-proof bowl over a saucepan of water, or in the microwave.
- In a saucepan, heat the cream on low heat until warm (avoid letting it boil).
- Pour the cream into the bowl with the melted chocolate and gently combine it into a thick, glossy ganache. Stir in your essence if using.
- Pour the ganache over the base, smoothing out the surface with a spatula.
- Refrigerate for at least 5 hours but preferably overnight, then decorate with fresh fruit, whipped cream, and sea salt flakes for a decadent finish.
This vegan chocolate tart will last up to 5 days in an airtight container in the fridge.