We have to talk about this Vegan Salted Chocolate Cream Tart. I made it last week and you have try it. I served it to my partner, who declared that it was possibly the best dessert I’ve ever made. Not the best chocolate dessert, not the best vegan dessert, just the best dessert period.
I also served it to a dozen of my coworkers, and their responses were either, “OMG SO GOOD, PLEASE MAKE THIS EVERY WEEK!” or pure shock/silent tears of joy.
Have I sold you yet? If you are a dessert lover, then I imagine I have. But for the health conscious crowd who might think this dessert is simply too unhealthy, don’t be dissuaded. This tart is gluten-free and mostly refined sugar free. Plus, it’s so creamy and rich that even a tiny slice will satisfy all of your cravings.
Did I mention it’s super easy to make and requires zero actual baking and comes together in less than 45 minutes?
In the time since I first made this tart over two years ago, it’s become my go-to easy yet impressive dessert for dinner parties, holiday meals, and more.
Why you’ll love this Vegan Salted Chocolate Tart
Too easy to make. This is a truly foolproof dessert because it is SO easy to make. No baking required and you really don’t need to know anything about baking to pull this off. The food processor does most of the work for you and it’s easy enough that your kids can help.
Wholesome but Decadent. The crust is made primarily with nuts, dates, and cacao powder; the filling with dark chocolate, dates, and coconut cream. In terms of holiday desserts, it’s quite wholesome. But you’d never know that from how decadent it tastes.
Make ahead and stores well. You can make this tart several days in advance and store it covered in the fridge, which makes it a great candidate for busy holiday seasons. You can even freeze it in advance if you want to make it well in advance. Leftovers stay good in the fridge for up to a week, or for a few months in the freezer.
Chocolate Fudge. The filling is SO creamy and lush, it basically tastes like (salted) chocolate fudge. And there’s only four main ingredients in the filling.
PS: If you’re looking for more scrumptious chocolate desserts, I highly recommend my Bakery-Style Vegan Chocolate Chip Muffins, my decadent but wholesome Vegan Chocolate Mousse, my five-ingredient Vegan Fudge and this luxurious Vegan Hot Chocolate.
Ingredient Rundown: Crust
Medjool dates. These sweet and sticky gems are going to help sweeten the tart crust and bring it together. I recommend using soft Medjool dates for the best texture. The smaller, drier deglet dates will not work as well, and your dough will be tougher and less sticky (you’ll likely need to add some coconut oil or maple syrup to get the right texture).
If your Medjool dates aren’t soft, soak them in hot water for 5 to 10 minutes, then drain well.
If you can’t find Medjool dates in your local grocery store, you can find them on Amazon.
Raw Walnuts and Pecans. The high fat content in nuts, when blended up, is going to help bring this dough together without having to use oil. You can substitute the walnuts or pecans with raw almonds. I don’t recommend using almonds alone because they are much tougher than walnuts or pecans, so the crust will not be as smooth.
Almond Butter. Brings an extra nutty taste and richness to this crust. If you don’t have any, you can substitute coconut oil, but I’d start slowly with just half the amount (2 tablespoons).
Raw Cacao Powder. This is a chocolatey brownie-like base, so of course we need some cacao! I like using raw cacao powder in unbaked desserts since you get all the nutrition benefits from unprocessed cacao powder, but you can easily substitute with unsweetened cocoa powder.
Raw Cacao Nibs. These are optional, but if you like your crust with a little crunch, fold a few spoons of raw cacao nibs into the dough.
Ingredient Rundown: Filling
As previously mentioned, there are only four main ingredients in this filling and it tastes like salted fudge, so you can’t go wrong.
Dark Chocolate. This is a sophisticated, grown up tart, so I recommend using a good-quality dark chocolate. My preference is in the 72%-75% range, but many people have made this with 60-65% and I’ve also made it with 85%. It just depends on how comfortable you and your guests are with dark chocolate.
You can use chocolate bars and roughly chop them up, or chocolate chips/chunks.
Coconut Cream. This is the first ingredient that helps bring the luscious fudge-like texture to this tart. Coconut cream is the thick, solid white cream-like substance you’ll find in a can of full-fat coconut milk. You can also buy canned coconut cream.
The most difficult part of this recipe is to remember to refrigerate your cans of coconut cream or coconut milk 24 hours (or more) in advance. When refrigerated, the cream separates from the liquid part, so it’s easier to scoop out for the recipe. When at room temperature, many brands of coconut milk or cream mix together, so you can’t scoop out the cream.
Using the cream alone is what helps make this filling extra rich and creamy.
Coconut Oil. The coconut oil brings a glossy smoothness to this tart filling. Be sure to use refined coconut oil, as unrefined or virgin coconut oil will impart a coconutty taste.
Medjool dates. These superstar babies get used in the crust and the filling and help thicken up the filling and make it even more fudge-like.
Sea salt and flaky salt. Since this is a salted chocolate cream tart, we gotta add some salt! Add a little fine sea salt to the filling, then before refrigerating the tart, add some good flaky sea salt on top. The salt really helps to both balance the rich sweetness and enhance the chocolate flavors in this tart.
How to Make this Vegan Salted Chocolate Cream Tart
First, make the crust. Add the dates, nuts, almond butter, cacao powder, salt, and cinnamon in a food processor. Blend until you have a slightly sticky dough that comes together.
Add the crust mixture into the bottom and sides of a 9-inch tart pan with a removable bottom. Use a flat-bottomed cup and your hands to smooth out the surface of the tart. Pop it in the freezer for 20 minutes to firm up.
Meanwhile, make the salted chocolate filling. Scoop the coconut cream into a saucepan, and add the chopped dark chocolate and coconut oil. Whisk over medium-low heat until melted and smooth, whisking frequently.
Watch! How to make Salted Chocolate Tart!
Before slicing into the tart, I recommend giving it a taste to see if you need to add any extra flaky salt before serving.
Since the tart is SO chocolatey, I recommend garnishing it with fresh raspberries or something tart and zesty to counterbalance the richness. You could also use fresh strawberries or blackberries.
To make this tart ahead, just store it in the fridge, covered, for a few days. Or freeze for a longer period of time.
If you give this Vegan Salted Chocolate Cream Tart recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below!
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Vegan Salted Chocolate Cream Tart
Ingredients
Crust
- 1 cup Medjool dates (210-230g), about 9 or 10 large dates
- 1/2 cup (55g) raw walnuts
- 3/4 cup (85-90g) raw pecans (or almonds)
- 4 tablespoons smooth almond butter
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 5 tablespoons raw cacao powder or unsweetened cocoa powder
- 2 tablespoons raw cacao nibs optional
Filling
- 10.5 ounces or 1 1/3 cups (320 mL) coconut cream*
- 4 ounces (115g) 60%-85% dark chocolate, roughly chopped (I like using 72%)
- 1/3 cup refined coconut oil (unrefined coconut oil will bring a coconutty taste)
- 2/3 cup (145g), about 6 or 7 large dates) Medjool dates
- 1 teaspoon pure vanilla extract
- A large pinch of sea salt
Garnishes
- A few sprinkles of flaky sea salt for topping
- Fresh raspberries or other berries
Instructions
Make the Crust
- Remove the pits from the dates. If the dates aren’t soft, soak them in hot water for 5 minutes, then drain well.
- Add the dates, walnuts, pecans, almond butter, salt, cinnamon, and cacao powder to a food processor. Blend until you have a slightly sticky dough that comes together when you press it with your fingers. If using, fold the cacao nibs into the dough with a rubber spatula or your hands.
- Press the dough onto the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place in the freezer to firm up for 20 minutes and clean out the food processor.
Make the Filling
- While the crust is chilling, heat a saucepan over medium-low heat and add the coconut cream, chopped dark chocolate, and coconut oil. Whisk frequently until melted and smooth. Allow the chocolate to cool slightly.
- Remove the pits from the dates and tear into pieces. Add them to the food processor, along with the vanilla, sea salt, and and the melted chocolate mixture. Blend until everything is combined and completely smooth, scraping down the sides as needed. The filling should be smooth, silky, and rich. Taste for seasonings, add more salt as needed.
Assemble the tart
- Pour the chocolate filling into the chilled tart crust. Garnish with flaky sea salt. Chill the tart in the freezer for 2 hours or until set and firm. Garnish with fresh raspberries and allow to sit at room temperature for 10 to 15 minutes before serving.
Notes
- You can buy canned coconut cream or canned full-fat coconut milk. I recommend refrigerating two 13.5 ounce cans about 24 hours in advance (or more). That way, the cream separates from the liquid part, so it’s easier to scoop out. When at room temperature, many brands of coconut milk or cream mix together, so you can’t scoop out the cream.
Absolutely delicious and perfect.
Hi Mel, it’s great to hear you had success with the recipe. Thanks for the review!
Can this be made ahead and frozen? Thank you!
Hi Cynthia, yes, you can store this for a few months in the freezer!
Nisha mentions this in the section “Why You’ll Love This Vegan Salted Chocolate Cream Tart.
This was fantastic! I made it for a friend’s birthday (she is dairy and grain and gluten free so it was extra perfect) and everyone loved it. I also froze it for about a day before using it and it worked super well as a make ahead dessert.
We’re over the moon to hear everyone enjoyed the recipe, Autumn. Thanks for your kind words!
I am looking for a sugar free (not necessarily vegan recipe). Can I substitute coconut cream with cream or milk? Can I use olive oil instead of coconut oil? My husband is not a fan of coconut flavouring.
Hi Prash, we haven’t tested dairy options as Rainbow Plant Life is a vegan blog. However, I think you should stick with coconut cream – it is thick and rich and solidifies quite a bit when chilled (I’m not sure dairy cream does as much, and certainly milk doesn’t). I can’t say what the texture will be if you use cream or milk.
Also, if you’re using refined coconut oil, the flavor of coconut oil will be masked from the intensity of the chocolate and sweetness of dates. I also don’t recommend olive oil since coconut oil has a high melting point, which means it solidifies when chilled (again, helping this no-bake tart to firm up).
Given that, this might not be the best recipe for you. Hope you find one that works well for your needs!
What a delightful recipe! I usually find chocolate cakes, tarts, and any 100% chocolate desserts quite heavy, but this is so good! Creamy, silky, smooth, and 0 refined sugars. What more can you ask for? :)
This will stay on my regular menu for sure!
We’re so happy that the tart turned out well for you, Monika. Thank you for taking the time to leave a comment and for trying out the recipe!
Amazing recipe! I’ve made it 5 times so far, so delicious! All my friends and family love it! Thank you Nisha!
Mercedes, so glad to hear everyone loved this recipe! Thanks for leaving such a lovely review :)
Dear Nisha,
Thank you for the recipe. Can this tart easily stay in the freezer for 3 months? What is the best way to defrost it?
Thank you
Florie
Hi Florie, you’re welcome for the recipe! Yes, the tart can stay good in the freezer for up to 3 months :) To defrost, let thaw in fridge overnight! Enjoy :)
Hi Nisha.
My first attempt was fabulous and impressed everyone.
I just made another but with hard coconut block instead of a can (no time to refrigerate cans) and the filling texture is granulated and not pourable.
Have you noticed a difference when cooking with blocks?
Is it still going to be ok?
Thanks.
Frédie
Brilliant! Thanks a lot!
Great to hear you enjoyed it, Maya! :)
I made the chocolate tart and it tasted amazing! I will definitely make it again. I really appreciate the fact that the tart is sweetened with dates rather adding sugar.
Thank you, Nisha
Hi Faye, thank you so much for your kind review! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
This is my go-to recipe to impress everyone; vegans and omnivores alike ;-) Thank you!
Thanks for the lovely feedback, Melly!
This is as good as it looks and is described. Because I have a spouse who does not like and can detect coconut at incredibly low concentrations, the coconut cream was a nonstarter. But no problem, I just used Country Crock Plant Cream heavy whipping cream. This was the only modification made and the tart was wonderful. This will definitely now be in the special occasion dessert rotation. Oh, I used 63% dark chocolate and everyone thought that was plenty chocolaty enough. Just have to know your crowd on this one.
Thanks for sharing, Jack! We’re delighted the tart was such a hit.
This was so rich and delicious, perfect for chocolate lovers. I used quite dark chocolate (85%) which made it a bit too satiating, it was still really good but definitely needed some acidity to tone it down, I used your cranberry and raspberry sauce from the chocolate cheescake recipe. Thank you for this tasty dessert!
Sounds like a lovely combination, Tina. Thanks for the review :)
Made this recipe for Christmas lunch. Was a super hit with non vegans. Decadent, creamy and the crust complimented it all. People were impressed at how good the tart looked! Thank you for this awesome recipe!
We’re over the moon to hear everyone enjoyed the recipe, Maya. Thanks for your kind words!
I can hardly wait to make this for some vegan friends! I don’t have the ingredients handy, but they are going on the shopping list right now.
We can’t wait for you to try the recipe either, Ieneke! Enjoy :)
Do you have an oil free version of this?
Hi there, we have not tested this ourselves, but it’s possible you could try using coconut butter instead of coconut oil. Coconut butter is strongly coconutty in flavor so the tart will have a somewhat coconut flavor (the oil used here is refined coconut oil, which has little no coconut flavor). Given the large amount of chocolate used, the coconut flavor shouldn’t be overwhelming or too strong, but just something to keep in mind.
I’m 59 and following the Forks-Over-Knives WFPB, Oil-Free diet for my heart and over-all well-being. So I don’t even buy isolated fats of any kind no oils, no “vegan” butters, which are pure fat, etc…. So, for instance, when I make my children chocolate chip cookies or other baked deserts I replace any fat with healthy things like applesauce, avocado, or pureed pumpkin.
But you’ve answered my question, you don’t have a heart healthy version of this recipe. So I’ll have to figure one out for myself. Thanks anyway. God bless!
This recipe looks wonderful! I do not like the taste of any coconut products. Is there a substitute for the coconut cream that might work for this recipe?
My son also doesn’t like the taste of coconut so I always substitute homemade cashew cream in any recipe calling for full fat coconut milk or cream. Works perfectly! Cashew cream is a great substitute for other ingredients too.(Personally, I love coconut.)
Hi Christa, you could try silken tofu, drained of any excess water really well. It won’t be as thick and might not set as much, but it should be a decent sub.
My Grandson is allergic to nuts, is there a substitute I can use for them?
Thank You
Sunflower and pumpkin seeds should work.. Also, if not also allergic to peanuts, they might work since they’re legumes that grow underground; not in trees like nuts.
Hi Debbie, I would use some sort of cookie instead of the nuts (unfortunately, most seeds won’t have the same mouthfeel or smoothness of texture). Something like a vegan creme-filled cookie or chocolate biscuit in the same quantity (~150g). You could even use gingersnap cookies, which I regularly use to make crusts for cheesecakes, if you like the flavor of them. You can add the cookies to the food processor just like you would do for the nuts. For the almond butter, you can use tahini instead (sesame seed paste), or sunflower seed butter if you have it.
Easy, delicious, and kinda healthy lol! LOVE this. So did our guests!
Hi EB, Thank you so much for such a fantastic review! Appreciate you taking the time!