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.
If this sounds right up your alley, you need to try my Vegan Chocolate Mousse and 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!
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.
Stop everything you’re doing and MAKE THIS TART! If you’re worried about dates in it, don’t be! I hate dates but I couldn’t even taste the date flavour in this and it was perfectly sweet. I have made quite a few vegan tarts and it’s hard to find a recipe that will set well and not just turn to mush. This tart set so perfectly and was the perfectly silky, firm, creamy chocolate heaven. My friends said this tart should be sold in a restaurant by the slice. They all LOVED it.
What a blessing this recipe is, thank you!!
I’m so glad you and your friends loved the Tart, Katie!
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 :)
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! 😋
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?
Amazing! I made this for my husband’s birthday – he’s a big chocolate lover – and it was a huge hit. Highly recommend!
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!
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
My husband also says this is his fav dessert ever, and he’s usually not even that much of a chocolate fan!
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!
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!
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!
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!
The taste was great! But it didn’t set up at all.
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.
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.
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!”
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.
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.
This looks wonderful! Will this work in a pie plate?
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.
Loved it… the best dessert recipe ever:)
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.