This decadent Vegan Chocolate Tart has a walnut and pecan crust and a dark chocolate ganache filling. Don’t be intimidated; this vegan dessert looks fancy, but it’s actually easy to make. Not only is this perfect for holidays, dinner parties, and date nights, but it’s also versatile and oil-free!

REP TIME 15 mins

COOK TIME 10 mins

COOLING TIME 2 hrs

TOTAL TIME 2 hrs 15 mins

COURSE Dessert

CUISINE American, Holiday

SERVINGS 12

CALORIES 333 kcal

INGREDIENTS  

Crust

  • 1 cup walnuts
  • 1 cup pecans
  • 1 cup pitted dates
  • 2 tablespoons maple syrup
  • 1/2 teaspoon salt

Chocolate Filling

  • 12 oz vegan dark chocolate
  • 1 cup soy milk or oat milk
  • 2 tablespoons cornstarch or arrowroot powder

Optional Toppings

  • raspberries
  • blueberries
  • pistachios
  • freeze-dried raspberry flakes
  • Himalayan salt

INSTRUCTIONS 

Make the Crust

  • Preheat the oven to 375F or 190C.
  • Add the pecans and walnuts to a food processer and blend until you can a rough sand-like texture (about 15 to 30 seconds).
  • Add the pitted dates to the food processor. (Make sure there are no pits!) Then blend for 30 to 60 seconds until the dates are broken down enough that the crust *almost* holds together.
  • Add the salt and maple syrup to the date mixture. Blend for about 10 to 15 seconds, until combined. The crust should now be somewhat wet and able to easily hold together.
  • Transfer the crust to the tart pan. Use your fingers to press the crust flat across the bottom of the pan, bringing it up the sides. Press any cracks flat.
  • Bake the tart for 10 to 12 minutes. Remove from the oven and let cool.

Make the Chocolate Filling

  • While the crust is cooling, melt the chocolate in a double boiler. (To create a double boiler, bring a few inches of water to a simmer in a medium pot. Place a heat-safe bowl on the pot. The water should not touch the bowl.)
  • When all of the chocolate has melted, remove the bowl from the heat. Add the Vegan milk and cornstarch to the chocolate and whisk to combine. (You need to do this right away or the chocolate will start to harden again.)
  • When the chocolate mixture is smooth and fully combined, pour the chocolate into the cooled tart crust.
  • Place the tart in the refrigerator and cool for at least 2 hours before serving. Decorate and serve right away or save for later.

NOTES

  • All of the toppings are optional. The toppings listed are the ones I used in the photos, but you can use whatever you like. See more ideas above in the blog post under “How to Serve.”
  • Use an 8 or 9-inch tart pan (22cm).
  • Use any kind of dark vegan chocolate you like (I used 60% cocoa), but keep in mind that there is no added sugar in the filling, so whatever chocolate you use should be sweet enough as is. You can use baking chocolate, chocolate bars, chocolate chips, or whatever you have.

NUTRITION

Calories: 333kcalCarbohydrates: 33gProtein: 5gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 137mgPotassium: 359mgFiber: 4gSugar: 22gVitamin A: 69IUVitamin C: 1mgCalcium: 142mgIron: 1mg