No-Bake Chocolate Tart | Vegan & Grain-Free

This No-Bake Chocolate Tart is rich, chocolatey & entirely fuss-free! A melt-in-your-mouth experience made from just 8 wholesome ingredients. Vegan & Gluten-Free.

This No-Bake Chocolate Tart is a chocolate lover’s dream: a buttery no-bake crust houses a rich and creamy chocolate filling that melts in your mouth to create….pure bliss ????

INGREDIENTS FOR NO-BAKE CHOCOLATE TART

While this recipe looks indulgent and fancy, it’s actually very straightforward to make! I based this recipe on my Chocolate Raspberry Tart but replaced the almond butter with non-dairy milk for an even stronger chocolatey taste. Who knew you could have something so extravagant using only 8 budget-friendly ingredients?! 

For the Crust:

• Dates, Walnuts & Cacao Powder: create the perfect base for our gluten-free crust – a little crunchy, a little chewy, finished off with a touch of chocolate flavor (because why not a double chocolate tart?!)

For the Filling: 

• Chocolate: I recommend using chocolate chips over a chocolate bar because chocolate chips are processed with a food-grade wax that results in a thicker, more sliceable tart filling!
• Silken Tofu: will serve as the base of our tart. Be sure to get firm silken tofu to achieve the desired texture (more details in the recipe notes). 
• Non-Dairy Milk: adds moisture and enhances the richness of the chocolate. I used oat milk, but you can use another neutral plant-based milk too. 
• Coffee: You can’t taste the coffee in this recipe, but it does contribute to an even deeper and richer chocolate flavor. If you’re sensitive to caffeine you can replace it with more non-dairy milk! 
• Vanilla Extract: adds the perfect finishing touch to the tart’s rich, chocolatey taste.

HOW TO MAKE NO-BAKE CHOCOLATE TART

Who said all good things in life have to come from hard work? This is one of those small effort, BIG reward recipes that will make you want to close your eyes and soak in the moment of that first bite! 

1. Add walnuts, cacao powder, and salt to a food processor and process until a slightly coarse “flour” forms. Then, add soaked dates to the processor and pulse until well-combined.
2. Lightly grease a tart pan and transfer the crust to the pan, using damp fingers to press the crust evenly across the bottom of the pan and up the edges. 
3. Using a microwave or a double boiler, melt the chocolate to a silky-smooth consistency. Add the silken tofu, non-dairy milk, coffee, vanilla, and salt to the same food processor and process until the tofu is broken down into a smooth “batter.” Add the melted chocolate and blend until evenly incorporated into a thick, glossy mixture. 
4. Transfer the chocolate filling into the pan and use a spatula to spread evenly. Place the tart into the fridge for at least 4 hours (preferably overnight) to set.
5. Remove from the fridge, slice, and serve as desired! See below for topping options ???? 

This dessert is rich as-is, so you don’t need to go too crazy with the toppings. I like to add a little flaky salt and some chocolate shavings for some texture and a little crunch. If you want to get real fancy you can top yours with some dairy-free whipped cream and some fresh fruit!

This chocolate pie is the ultimate treat for birthdays, get-togethers, or nights where you just want to feel a little fancy. It perfectly satisfies any chocolate craving, and nobody would ever guess that it’s vegan!

If you’re looking for more decadent tart recipes, you’ll also love this Chocolate Raspberry Tart, this Salted Caramel Apple Tart, and these Vegan Berry Tarts with Vanilla Custard!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

No-Bake Vegan Chocolate Tart

Print Recipe

★★★★★

5 from 6 reviews

This No-Bake Chocolate Tart is rich, chocolatey & entirely fuss-free! A melt-in-your-mouth experience made from just 8 wholesome ingredients. Vegan & Gluten-Free.

• Author: Caitlin Shoemaker
• Prep Time: 20 Minutes
• Cook Time: 4 Hours
• Total Time: 4 hours 20 minutes
• Yield: Serves 8-12 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Crust:

• ¾ packed cup (185 g) pitted medjool dates*
• 1 1/2 cups (165 g) raw walnut pieces
• 3 tablespoons cacao powder
• ¼ tsp salt

For the Filling:

• 12 ounces (340 g) dairy-free chocolate chips
• 12.3 ounces (350 g) firm-style silken tofu*, drained
• 1/4 cup (60 ml) non-dairy milk (I used oat milk)
• 2 tablespoons brewed coffee (for a deeper chocolate flavor – or sub more milk)
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• Optional toppings: cocowhip/coconut cream, fresh fruit, chocolate shreds, and/or Maldon salt

Instructions

1. Prepare the Crust: Add the dates to a large bowl, then cover with hot water. Let soak for 5 minutes, then drain well (the liquid can be saved for smoothies or discarded). In the meantime, add the walnuts, cacao powder, and salt to a food processor and process until a slightly coarse “flour” forms. Add the drained dates to the processor and pulse until well combined, using a spatula to scrape the sides down as necessary.
2. Form the Crust: Spray or lightly grease a 9″ pie or tart pan, then transfer the crust to the pan. Use damp fingers (this prevents sticking) to press the crust evenly across the bottom of the pan and up the edges. Set aside.
3. Melt the Chocolate: use either a microwave or double boiler to melt the chocolate.
4. Make the Filling: while the chocolate is melting, add the silken tofu, non-dairy milk, coffee, vanilla, and salt to the same food processor (no need to rinse!). Process until the tofu has broken down and a smooth, uniform “batter” forms. Add the melted chocolate into the food processor, then blend together until everything is evenly incorporated – the mixture will be thick and glossy, and you may need to scrape the sides down with a spatula.
5. Let it Set: Transfer the chocolate filling into the pan and use a spatula to spread it around evenly. Place the tart into the fridge for at least 4 hours to let the chocolate to set – preferably overnight.
6. Serve: remove from the fridge, slice, and serve as desired; leftovers will keep covered in the fridge for up to 5 days, or can be pre-sliced and frozen for up to two months. If you freeze, let the slices thaw and come to room temperature before serving.

Notes

• You must use Medjool dates for this recipe; deglet noor dates are also found in grocery stores, but are not as gooey/soft and will not bind the crust as well.
• Tofu: just like there are varieties of firm tofu, there are levels of silken tofu as well! I recommend getting the “firm” style of silken tofu – this is often found in the asian aisle of the grocery store and is shelf-stable. Fresh silken tofu (refrigerated) or a softer variety will work as well, but the final filling will be less thick.
• Substitutions: walnuts can be replaced with another nut such as almonds or pecans, or try using pumpkin seeds for a nut-free option. Cacao powder can be replaced with cocoa powder.

Keywords: chocolate tart, dairy free chocolate tart, chocolate tart grain free, vegan chocolate tart