A rich, vegan chocolate tart recipe that will impress your family and friends. This delicious, show stopping, gluten-free dessert will fix any chocolate cravings you may have!
This looks like a fancy dessert and may even look a little intimidating to make, but none of that is true because it’s actually VERY easy to make. You’ll see, as I walk you through, step-by-step. Keep reading!
This page may contain affiliate links. Click to learn more.
This is a recipe that I’ve been making for a very long time, but I haven’t always made it this way. The original recipe was one I found in a magazine and it was definitely not vegan or gluten-free…the original recipe contained eggs, cream, and butter.
Back then, I made the recipe as it was written because I still ate those things, but a few years ago, I gave it my own vegan and gluten-free spin and I have to say that I like the vegan gluten-free version much better than the original!
To Make This Dessert…
You’ll need a 10″ tart pan. One with a removable bottom like this one:
I’ve had mine for close to 15 years now (I originally bought it especially to make this recipe!) and it has held up after all that time. Over the years, I’ve made MANY different types of sweet tarts in it and I’m glad I have it in my collection. You can click here to see it on Amazon.
Can a 9″ Tart Pan Be Used Instead? How About an 11″?
This tart pan comes in many sizes. I made mine in a 10″ pan because that’s what I have, so I created this recipe around that size. If you have a 9″ pan, you can still make this recipe, your tart will just be a little thicker. Baking time for the crust will remain the same.
If all you have is an 11″ tart pan, the recipe will still work, but you will experience the opposite: your tart will be thinner and you will have to decrease the crust baking time by a few minutes. I would not recommend an 11″ pan.
For best results, stick with the 10″ pan, but if you need to use a different size pan, be aware of the info above.
So now that you know the proper pan you’ll need to make this vegan gluten-free tart, let’s talk about the steps you’ll need to follow to make the crust, the first step in making your vegan chocolate tart.
How to Make the Chocolate Tart Crust
The full recipe and detailed directions can be found at the bottom of this post, but I recommend reading the steps and looking at the pictures before making.
The original recipe had a flour-based crust but I changed that up by using an adaptation of the crust I use in my vegan sweet potato pie and vegan chocolate pumpkin pie. The crust is almond and oat based and it adds a nice contrast to the soft, chocolaty truffle filling.
First, you need to combine all the ingredients in a food processor, process and then transfer to a bowl to give it all a final mix. You’ll then press the mixture into the tart pan and bake.
After the chocolate tart crust has baked, it will need to fully cool before adding the filling.
How to Make the Vegan Chocolate Ganache Filling
Once the crust has cooled, you’ll make the vegan chocolate ganache filling by warming up (not boiling) the coconut milk and then pouring it over the chocolate chips.
Let it sit for a minute and then stir until the chocolate chips have melted and the mixture is smooth and velvety.
What Brands Make Vegan Chocolate Chips?
Most high quality dark chocolate chips are vegan, but always check the ingredients to be sure. To figure out if a particular brand is vegan, read the ingredient list and look for dairy ingredients.
Here in Canada, President’s Choice decadent semi-sweet chocolate chips are vegan and very easy to find (it’s what I used in this recipe), and there’s also Enjoy Life, or Kirkland Signature at Costco.
In the US, you can use Enjoy Life, Kirkland Signature from Costco, or check Whole Foods, or Trader Joe’s.
If using vegan chocolate is not necessary for you, any good quality dark chocolate chips will do.
Pour and Chill…
Next, you’ll pour the filling into the cooled crust and then place your vegan chocolate pie in the refrigerator for a few hours to chill and firm up (which is the hardest part about making this recipe, I think 🙂 )
Before making this recipe, be sure to take into account the time it will take to chill. This is a dessert you’ll want to make well ahead of serving time.
Once your gluten free chocolate ganache tart has chilled, it’s time to slice and serve!
How to Garnish a Vegan Chocolate Tart
My favourite way to garnish this tart is with raspberry sauce and fresh raspberries. Raspberries and chocolate go very well together, especially when the chocolate is dark chocolate, like in this dessert.
I make my easy raspberry sauce to drizzle on top of the tart and if they’re available, I buy a small container of fresh raspberries to also garnish the tart and plates, like in the pictures. This transforms your dessert into a rich, chocolate raspberry tart, filled with even more flavour.
If you don’t like raspberries and the idea of a chocolate raspberry tart, you can also top with just coconut whipped cream (you can never go wrong with coconut whipped cream!) and a little dusting of ground cinnamon.
How to Serve Your Vegan Chocolate Tart
You can slice and serve the tart cold, right from the fridge, or you can slice while still cold, let the slices sit for a while, and serve at room temperature, which will make the dessert a little softer. It all depends on your preference. Just be sure to slice while it’s still cold, the filling will begin to stick to the knife, when slicing, as it softens.
Serve your gluten free chocolate ganache tart during the holidays, for a celebration, a potluck, or simply make it just for a Friday night. Because sometimes we deserve a little something special after a long, hard week 🙂
If You Make This Special Dessert…
If you like this vegan chocolate tart recipe, you may also like these:
How to Make a Vegan Chocolate Tart