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 80 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 80 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
Serving size: 10 to 10 slices

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.

Calories: 441kcal | Carbohydrates: 36g | Protein: 6g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 96mg | Potassium: 443mg | Fiber: 6g | Sugar: 26g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 3mg

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134 comments on Vegan Salted Chocolate Cream Tart

  1. Kim

    Hi Nisha,
    I just discovered your YouTube channel and then went to your blog. Your recipes are amazing! Question: This dessert looks absolutely delicious; however, I cannot have coconut cream or milk, is there anything that I can use as a substitute? Thanks

    1. Support @ Rainbow Plant Life

      Thank you, Kim! 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.

  2. Helen

    5 stars
    Hi Nisha! Had to come here to tell you what a success this salted chocolate tart was. When I put it on the buffet people just started gathering around it. =D They loved it! Several asked for the recipe (the others probably just want me to make it again haha).

    What I enjoyed the most was how intrigued they were by the fact it was lactose and gluten-free, with no eggs and no sugar. And it was so great that my lactose and gluten-intolerant friend/colleague could have such a delicious dessert.

    I don’t have a proper food processor but still managed to make the dough quite easily. I mixed the dates with a hand blender and chopped the almonds and walnuts. The bigger pieces just made the dough pleasantly crunchy. For those who are hesitating, just go for it! =)

    Thanks for the recipe. Can’t wait to try it again with some raspberries on top!

    1. Support @ Rainbow Plant Life

      Thanks for making this dish and sharing your experience, Helen! We are thrilled everyone was a fan of the tart :)

  3. Divya Kamath

    5 stars
    This is so good! My goodness, my husband and I feel so sad that we no longer have any pie left. We enjoyed every slice. This is a keeper. Damn! never imagined something so simple can taste so incredible. Thankyou Nisha for all your effort.

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Divya!

  4. Chloee

    5 stars
    I made this recipe recently for an open house and everyone loved it!! I had to use an immersion blender to make the crust and it took a few tries to get it all blended but it turned out sooo well. I had canned coconut milk and refrigerated it for 24 hours but it didn’t separate, I just used 1 1/3 cup refrigerated canned coconut milk and it still worked out incredibly. I *love* Nisha’s recipes.

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Chloee! We’re honored you love the recipes :)

  5. sandra wright

    5 stars
    My meat eating friends get excited when they invite them for dinner because they know it’s going to be good! This tart was the showstopper, and the table was silent while everyone had their first mouthful, followed by a heartfelt “Oh wow…”

    Easy to make, seasonal to taste. Thanks, Nisha!

    1. Support @ Rainbow Plant Life

      Sandra, So glad to hear everyone loved this recipe!

  6. Gina

    5 stars
    Ok. The best! And you are amazing, too!

    1. Support @ Rainbow Plant Life

      Awesome, Gina. Thanks for your comment and for taking the time to review!

  7. Gina Ioan

    It’s the best chocolate tart. All your recipes are amazing.

    1. Support @ Rainbow Plant Life

      Hi Gina, we’re thrilled to hear you enjoyed this recipe! 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!

  8. babikalt

    5 stars
    very scrumptious and easy to make!! thanks for this amazing recipe 😋

    1. Support @ Rainbow Plant Life

      You’re welcome! So glad you loved it :)

  9. Marisa

    5 stars
    My new favourite dessert! It`s delicious, not too sweet and decadent. I will do it again for sure. Thank you

    1. Support @ Rainbow Plant Life

      Marisa, So glad to hear you love this recipe!

  10. Kruti

    5 stars
    I have had my eye on this recipe for months and finally made it — oh man, worth the wait. So delicious and will make it into my dessert rotation. Thank you, Nisha!

    1. Support @ Rainbow Plant Life

      Awesome, Kruti. Thanks for your comment and for taking the time to review!

  11. Christa

    5 stars
    Absolutely beautiful, rich and decadent and so easy to make. Will definitely be making this one again.

    1. Support @ Rainbow Plant Life

      Christa, So glad to hear you loved this recipe!

  12. Jeanie Marinella

    5 stars
    Honestly one of the best desserts ever ever had let alone made. This made my month! Topped it with raspberries. Don’t hesitate if you’re considering making this! I’ve made it now with both 75% chocolate and 80%. Both were amazing!

    1. Support @ Rainbow Plant Life

      Awesome, Jeanie. Thanks for your comment and for taking the time to review!

  13. Hetal Shah

    4 stars
    This healthy dessert does not taste healthy. I loved it! I made this as individual portions in a muffin tin lined with parchment as I don’t have a tart pan with a removable bottom. It turned out great as I could half the recipe and didn’t have to bother slicing the tart :) I just removed the parchment and was good to go. I used tahini instead of almond butter (as I didn’t have any), but think the almond butter may be better as the crust turned out a bit greasy. I used 62% cocoa, but would probably use more next time as I prefer it more dark and chocolaty. Overall I like this as a make ahead dessert and would make it again.

    1. Support @ Rainbow Plant Life

      Individual portions sound like a great idea! So happy you loved it, Hetal!

  14. Sigridur Halldorsdottir

    Hi. A am Sigga from Iceland.

    Are all the recipes you put online in your cook book?

    I like your recipes very much and I want to have them all :)

    How many cook books have you published? And where is best for me to buy them considering that I live in Iceland? Amazon charge big sending price to my country.

    Best regards,

    Sigridur Halldórsdóttir
    Sigríður Halldórsdóttir ;)

    1. Support @ Rainbow Plant Life

      Hi Sigga! There are only a few recipes published online that are in Nisha’s cookbook as well. She has written one and is in the process of writing cookbook number 2! Here’s a link to purchase for orders outside of Canada: https://www.bookdepository.com/Vegan-Instant-Pot-Cookbook-Nisha-Vora/9780525540953?ref=grid-view&qid=1550858819976&sr=1-4. Enjoy!

  15. Kelly

    5 stars
    This is delicious and loved by all the non-vegans both times that I made it. It will be a go-to dessert, easy to make and I would typically have everything on hand. I made it with a graham crust the second time because of a guest’s nut allergy and it seemed to taste a bit creamier, less dense/filling than with the date/nut crust. Both ways were fantastic and slices that I cut and froze for later tasted just as good as freshly made. Thanks for another fantastic recipe!

    1. Support @ Rainbow Plant Life

      Thank you for the wonderful review, Kelly! We’re thrilled to hear the chocolate cream tart was loved by all :)

  16. Gena Odland

    5 stars
    This is insanely good!!! I first served to a whole room of non-vegans and they were blown away that something so creamy was vegan. Besides being delicious, it’s so dang easy to make. I LOVE that you can make it ahead so successfully. I also love having in my back pocket for any gluten sensitive folks. This recipe is a miracle! Thanks!

    1. Support @ Rainbow Plant Life

      Awesome, Gena. We are so happy to hear that! Thanks for your comment and for taking the time to review!

  17. Diane

    5 stars
    Best dessert I’ve made and non-vegans loved it! I forgot to refrigerate my coconut cream but it turned out wonderful after freezing for several hours.

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Diane!

  18. J

    5 stars
    This is just the most delicious chocolate dessert! Simple to make and tastes incredibly decadent. You have to try it to believe it. Thank you, Nisha! By the way, I made it in a 9-inch springform pan and that worked perfectly.

    1. Support @ Rainbow Plant Life

      Thanks for sharing, J! So glad you enjoyed the tart.

  19. Ray

    5 stars
    This was delicious! Made it for Christmas and the fam loved it. The chocolate flavor is soo rich and it’s so filling! Very quick and easy recipe. I love that I is only sweetened with dates!!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Ray!

  20. Jessica Laroche

    5 stars
    I made this for Christmas and it was really really good. My non-vegan in-laws absolutely loved it too. Will definitively be making it again. I served it with coconut whipped cream and drizzled a coconut caramel sauce over. Was a big hit. Thanks for the recipe Nisha!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Jessica!

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