Vegan Salted Chocolate Cream Tart

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With a no-bake brownie base and a creamy salted chocolate filling, this gluten-free, vegan Salted Chocolate Cream Tart is one of the best desserts you’ll ever taste! It’s rich and creamy but made with wholesome ingredients and requires no baking. Make it for a special occasion and wow your guests!
Prep Time: 40 mins
Total Time: 40 mins
5 from 32 votes

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.

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.

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.

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.

tart - pour filling into crust (1 of 1).jpg

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!

Vegan Salted Chocolate Cream Tart

5 from 32 votes
With a no-bake brownie base and a creamy salted chocolate filling, this gluten-free, vegan Salted Chocolate Cream Tart is one of the best desserts you’ll ever taste! It’s rich and creamy but made with wholesome ingredients and requires no baking. Make it for a special occasion and wow your guests!
Prep Time: 40 mins
Total Time: 40 mins
Course: Dessert
Cuisine: Baking
Diet Vegan
Keyword: gluten-free, soy-free, vegan

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.

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51 comments on Vegan Salted Chocolate Cream Tart

  1. Neda

    Hi Nisha! I’d like to make this in a couple of days for a dinner party. Just to confirm – if I’m using canned coconut cream, I can use the entire contents? (i.e. your suggestion with 2 x cans refrigerated and then scooping out the cream only applies if you’re using coconut MILK?) Some clarification would be awesome! Thank you :)

  2. Oscar

    The family and I love this dessert! Thick, dense and chocolatie (sp?).
    I’ve removed the salt on top and replaced it with sweetened coconut shavings.

    I’ve also made it with a graham cracker crust. Delicious as well! 😋

  3. Alice

    Question, in one place you say refrigerate for at least 2 hrs and in another you say chill in the freezer for at least 2 hours, which is it? Also I bought a store bought chocolate pie crust to use because I don’t have a tart pan and I wanted to make it tree nut free for a relative but do you have any tree nut free crust recipes that could be used?

  4. Angelica

    Amazing! I made this for my husband’s birthday – he’s a big chocolate lover – and it was a huge hit. Highly recommend!

  5. Jared

    WOW, so delicious! I made this for friends and they loved it, as did I – it was so decadent and luscious. I didn’t have a tart pan, so used a 9″ glass pie dish, lightly greased it with coconut oil and after letting it sit out on the counter for 15 minutes from the freezer, the slices came out like a charm. I’ll definitely be making this again!

  6. Mary Murphy

    I have made this recipe now five times and have a “quick pack” of ingredients in the freezer for a fast turnaround if needed! It is absolutely my favorite impressive and tasty dessert to serve or bring. I unveiled it at my cooking club to rave reviews and everyone could eat it (two gluten free and one dairy free members)!
    I sprinkled pomegranates on top during the holidays and find fun things to change it up. Thanks so much

  7. Elizabeth

    My husband also says this is his fav dessert ever, and he’s usually not even that much of a chocolate fan!

  8. Lotti

    Hi, I am wondering if this is the same recipe as the one that used to have blueberries and raspberries as a topping. Did you just change the photos or is it a different recipe? Used to make it a lot and everyone always LOVED it. Wanna make it for a special birthday tomorrow. Thank you for your advice!

  9. Karen Nesbitt

    I made this chocolate tart tonight and wow, AMAZING! I am so glad I used almond butter as you recommended for the crust instead of coconut oil as it made the crust so decadent. This is such a delicious dessert. Will definitely be making this for many special occasions to come. Loved your youtube video too and all your craziness. You made me feel right at home as that is pretty much how I roll. My husband just laughs, but the food always turns out. I really enjoy your videos. So entertaining! Thank you for the great recipes!

  10. Manar

    Thank you so much for this rich, chocolaty and satisfying recipe. My 13 year old is on a vegan and unprocessed sugar diet for health reasons and we’ve experimenting for the last 3 weeks with the help of your blog and YouTube channel. This was heavenly, thank you for proving easy to follow recipes which are genuinely yummy!

  11. Ahmed

    This recipe is -to me- the best recipe to use dates. I hate dates for some reason (I think it’s the texture cause I love date molasses). But what I hate more is making shortbread crusts…what is all this pain for. This turned out so creamy and delicious and the fact that it involves no custard or milk spares me the headache of wondering am I actually lactose intolerant or not and no custard making techniques. Too much win win over here!! Thanks for sharing!

  12. Val D'Eon

    The taste was great! But it didn’t set up at all.

    1. Nisha

      Hi Val, did you use only the coconut cream – the thickened, solidified white part of the coconut milk? If you used the liquid part as well, that would make the texture more runny and possibly cause it to not set up.

  13. Sanjvi

    It was delicious and so easy to make! I did change a few things though. Used more walnuts instead of pecans and I used peanut butter, not almond butter because that’s what I like more. I used very thick coconut milk, not the cream, yet it still came out wonderful! The whole thing was splendid. Thank you.

  14. Jeanne Richard

    Oh my goodness!! As a new whole food, plant based convert, I’ve been following you on youtube and truly appreciate your efforts to educate people about how tasty going vegan can be! This chocolate cream tart is the BEST! As you said, I could serve this to any crowd. This just confirmed my thoughts about getting your cookbook. Please keep doing what you’re doing!!!
    P.S. My husband (being somewhat reluctantly drug along this new path) said “You could make this every week!”

  15. Megan

    I recently had my birthday in quarantine and I made this tart…it was delicious!! I live in a rural area and in quarantine I wasn’t able to go to any vegan restaurants / bakeries. I was so bummed, so I decided to make my own cake…and this made for such a special, delicious quarantine!! Thank you, Nisha!! The flakes of salt bring out the rich dark chocolate; this is the best date-sweetened dessert I’ve ever made (and I’ve tried a lot). My boyfriend isn’t even vegan and has requested this tart for his birthday next month!! Thank you for making such a delicious, chocolatey dessert for any occasion.

  16. Rachel

    This recipe is amazing! I’ve made it several times now, and it’s now become the star of my dessert collection. Nisha, I make a lot of your recipes and love them all, but this one is truly special.

  17. Sunitha

    This looks wonderful! Will this work in a pie plate?

    1. Nisha

      Sort of! Since the crust is no-bake, it’s quite difficult to get it out of a pie plate. So, if you don’t mind a messy presentation, you can use a pie plate. But if you want neat slices, you’ll need a tart pan with removable bottom.

  18. Della

    Loved it… the best dessert recipe ever:)

  19. Pamela James

    I made this for a Thanksgiving Day dessert. Very easy to make. SUPER rich and delicious! Impressed my family. (Hooray!) I froze half for Christmas dessert and it was just as luscious.

  20. Lucy

    This tart was so delicious. I was worried my rubbish food processor wouldn’t get it smooth enough but it was beautifully silky smooth. I couldn’t get hold of coconut cream so used 2 tins of coconut milk that had been in the fridge overnight. I will definitely make this again! Thank you so much for the recipe 😊

  21. Aliyah

    Wow! This recipe was a winner!! My Mom said it was the best dessert she EVER had!

  22. Paul

    Super easy and a hit with everyone I’ve made it for.

  23. Caitlyn

    This chocolate tart is everything. I made it for a Thanksgiving dessert and everyone had seconds! It tastes so rich and indulgent, without any of the guilt (and sugar crash) that I often experience eating refined sugar desserts – since this one has none! Definitely my favorite tart of all time.

  24. Erica Pilger

    When I saw this recipe I immediately ordered the removable tart pan. I’m a total sucker for chocolate decadence. I’m trying to eat dairy and gluten free for health reasons dealing with post covid syndrome. My body seems to respond negatively to sugar, dairy and gluten. So as you can imagine, cooking for Christmas is a little restricted. But this dessert made my day. Just finished making it and looking forward to a little indulgence on Christmas. Thank you!!!

  25. Sabrina

    Ciao Nisha, this recipe poped up on my instagram and i wanted to give it a try. I just made a normal size for tomorrow and a mini one to give a taste before to present it for Christmas. OMG the best tarte of ever, with raspberries it put you out of mind!!!! And being me gluten intolerant, tomorrow i will not be jelous of my family eating panettone (which i cannot). I will make a pic tomorrow and tag you, thank you so much, for sure you got a new follower forever ! ciao ciao from Italy

  26. Rebecca

    Awesome-so decadent-holiday favorite

  27. Kamini

    I have already made this twice. Substituted the cinnamon in the crust for cardamon. I liked the crust so much I made it alone and rolled them into balls as a healthy dessert!

  28. Shivany

    BEST DESSERT EVER!This was sooooo amazing, I also cant believe how easy it was :) repeat dish for sure

  29. Krithika

    Do you know if I could use heavy cream instead of coconut cream? Not vegan and not very fond of coconut flavor.

  30. Abi

    Hi. Does it matter if we use coconut milk over coconut cream? Please let me know x

    1. Nisha Vora

      Hi Abi, if you use coconut milk, the filling might not set up quite as well since it will have a higher liquid content than coconut cream (which has very little or no liquid). I’m sure it will still taste good but the texture likely won’t be as creamy and thick as you see in the photos.

  31. Heidi K

    I made this for “Galentine’s Day” for the ladies at work. (It’s an all-female dental practice.) Decorated it with blueberries and star fruit. It was delicious (and beautiful)!

    1. Nisha Vora

      Aww that’s so nice to hear, Heidi! I love the sound of your office and galentine’s day is such a fun little holiday. Glad you enjoyed the tart!

  32. Diane

    LOVED presenting this as dessert for an intimate birthday dinner party (though you are so right about 16 slices – it’s satisfyingly rich!). Today I shared the link as a Valentine’s Day offering: “For when a confection of affection is required. Smitten with the ease and outcome of this recipe.” Many thanks!

    1. Nisha Vora

      Hi Diane! So nice to hear that you made this tart for a birthday dinner party and loved it! It is such a rich and delicious treat indeed! I love that description :)

  33. Lynn A.

    I made this for my mother-in-law’s birthday this weekend and it was SO good. She is a chocolate lover so I knew this would be perfect for her. Nobody could tell it was vegan and even my picky 12-year old niece asked for seconds.

    1. Nisha Vora

      Aww Lynn! That’s so nice to hear you made it for your mother in law’s bday and that even your picky niece loved it. Thanks for sharing!

  34. Esri

    I mde it fot my husband’s birthday. Everyone loved it!!! Thank you so much. It was really delicious

    1. Nisha Vora

      That’s so lovely to hear! So happy everyone enjoyed it. Thank you for letting me know, Esri!

  35. Kiran

    Does it matter when you remove the tart from the tart tin? I’m worried mine is going to collapse

    1. Nisha Vora

      Hi Kiran,
      I use a removable bottom tart crust that makes it easy to remove the outer ring of the tart. The tart will remain on the bottom portion of the tin. At that point, you can slice the tart and transfer each slice to plates, so you don’t have to worry about any collapsing. Or, you can place a long, wide spatula underneath the tart and carefully remove the bottom portion of the tin. I recommend doing this shortly after it comes out of the freezer because it will still be firm then. Hope that helps!

  36. Courtney

    Can you make this ahead of time? And if I packed it well, could it travel in a cooler? This would be a perfect dessert for father’s day but I have to travel with it the day before on a road trip. Unfortunately can’t make it the day of.

    1. Nisha Vora

      Hi Courtney! Yes you can definitely make it ahead of time. If you have a cooler that’s big enough to fit the tart pan, that would be perfect. If you don’t have a cooler big enough to fit the tart pan, I suggest cutting it into slices and storing it in tupperware. Since it’s a no-bake crust, the crust can get a little soft if it’s not refrigerated, so if you find that to be the case, just pop it in the freezer for 30 minutes before serving. If you make it, be sure to send me a photo on Instagram so I can see it :)

      1. Lauren Martinsen

        If I make it the night before do I keep it in the freezer until 15 minutes before serving?

  37. Courtney

    This just popped up on my Instagram feed and I knew I had to come get the recipe! I am seriously drooling over this tart. Cannot wait to make it!

  38. Shannon Markson

    This creamy chocolate texture is driving me wild! Thank you for sharing this recipe, I cannot wait to try it!

    1. Nisha Vora

      Hey Shannon! Hahah I hope it’s driving you wild in a good way. Thank you!

  39. Noelle / Too Precious For Processed

    This salted chocolate cream tart looks so creamy and decadent! The recipe seems to fall together effortlessly, with the end result being absolutely delicious! I’m looking forward to whipping this up for the fam :)

    1. Nisha Vora

      Aww you’re too kind, Noelle! Thank you so much for the love and support. The recipe really is pretty effortless, which is the second best thing about it (the first best thing is the chocolate heaven, obviously). I hope you and your family enjoy it!

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