This 6 ingredient chocolate tart is absolutely stunning. It is so simple to make and doesn’t require any baking skills at all. That’s right – this no bake recipe is so easy to follow and create that it would be a great one to make with the kids too. The base is made from crisp biscuits and butter, with a hint of cocoa powder, then the centre is filled with a silky chocolate coconut milk ganache. On this note, I highly recommend using full fat coconut milk so the water content is lower, giving a creamier texture overall.
This is one of the first recipes I created and have been using it for special occasions like Christmas and New Years family desserts ever since. ‘An oldie but a goldie’ as they call it. I though it was about time I shared it here too. You’d never know it is vegan, let alone gluten free. On top of that, this no bake vegan chocolate tart is also completely top 14 allergen free.
Every bite of this just melts in the mouth. I can never just have one slice. Especially when I serve it with cream and fresh berries. I always use high quality chocolate for this dish as I find it enhances the flavours so much. That and the addition of the optional, but highly recommended, coffee extract. Lush is not even the word to describe this. It is indescribable, you just have to try it for yourself and see.
More about this vegan coconut chocolate tart
- Time to prep: This takes very little time to prepare. The longest parts are melting the chocolate using a Bain-Marie (my preferred method) or a microwave (in short 10-second bursts to prevent burning). I can create this in just 15 minutes. The hardest and longest part is waiting for it to set in the fridge before consumption, which can take about 2 hours.
- Storage: This is definitely one to store in the fridge. Whilst it doesn’t contain any refrigerated soy creams, for example, it definitely holds better in the cold. Plus, it’ll store for longer than at room temperature – if you don’t eat it all at once. It’s also suitable for freezing too. Just make sure to defrost it fully before serving.
- Texture: Oh the contrast here. A beautiful buttery biscuit base, giving a lovely crunch, with a smooth and indulgent chocolate centre.
- Skill level: I would say this is one of my most simple recipes. It requires minimal ingredients, most of what you likely already have at home and is one that any skill level could make. So much so that I am confident you could have fun making this one with children.
Vegan Coconut Chocolate Tart
- 25cm Tart tin Loose bottom
- Mixing spoon
- Mixing Bowl
For the tart base
- 320 grams Gluten free digestive biscuits
- 15 grams Cocoa powder
- 130 grams Vegan butter
For the chocolate tart filling
- 450 grams Bittersweet dark vegan chocolate
- 400 grams Full fat coconut milk
- 1 tsp Coffee extract Optional
To create the biscuit base
- Place the digestive biscuits into a blender and pulse until small crumbs have formed
- Melt the butter in the microwave until liquid
- In a mixing bowl, mix together the melted butter, biscuit crumbs and cocoa powder until completely combined
- Tip the biscuit base ingredients into the tart tin and press down evenly using the palm of your hand, covering the whole base and pressing the biscuit layer up the sides of the tin until fully covered
- Place the base into the fridge whilst you create the filling
- Using a Bain-Marie, melt the chocolate until it becomes liquid
- Remove from the heat and pour the whole can of full fat coconut milk into the bowl
- Whisk the chocolate and coconut milk mixture together until a thick and silky ganache forms, working quickly so that the chocolate doesn't set and create clumps
- Remove the base from the fridge and pour the chocolate ganache filling into the centre
- Use a spatula to even the top out if required and place back into the fridge for at least 2 hours to set
- Serve with fresh berries and chocolate chips (optional)
- Cut into 12 slices, tuck in and enjoy!
- Store in an air-tight container in the fridge for up to 7 days
- Suitable for home freezing up to 3 months (defrost fully before serving)
- Best served with fresh vegan cream and berries