Rich and decadent no-bake vegan chocolate tart with an oreo cookie crust and a chocolate ganache and pecan nut filling. Easy and insanely delicious!
My brother-in-law officially declared this vegan chocolate tart the best dessert he’s ever eaten! Which is high praise considering he’s quite the foodie too!
And really….this dessert is awesome! It’s pure chocolate blissed out heaven.
How to Make Vegan Chocolate Tart
Crushed oreos and melted vegan butter form the perfect crumbly, chocolatey base, and chocolate ganache with an ample dose of roasted, salted pecans provide the most beautifully smooth, decadently rich filling. The salty crunch from the nuts provides the perfect foil for the smoothness and creaminess of the chocolate ganache.
To make the oreo base, just add oreo cookies (no need to remove the white filling) to a food processor and process into crumbs.
Then add the crumbs to a mixing bowl and add in melted vegan butter and stir until all the crumbs are coated. Then press down into a pie dish.
To make the chocolate ganache filling break some vegan chocolate into pieces (or you can use chocolate chips) and add to a mixing bowl. Then heat some coconut cream to a simmer and pour over the chocolate. Let it sit for a minute and then whisk it with a hand whisk until you have chocolate sauce. Add the pecan nuts and fold in.
TIP: Any vegan chocolate will do here, but it’s important that you choose one that you like the taste of. There isn’t any added sugar to the chocolate ganache so if you choose a dark chocolate that is quite bitter and not very sweet, then that’s how your ganache filling will taste. So make sure you like the taste of the vegan chocolate or chocolate chips that you use.
Pour the chocolate ganache pecan filling over the top of your crushed oreo pie base and smooth it down. Then place it into the fridge to set for a few hours.
When it’s completely firm and set, then decorate with some chocolate shavings, cut into slices and serve.
It literally took me 20 minutes to make this vegan chocolate tart from start to finish!
Well…not including the chilling time required for the pie to set, but that’s hands off time anyway. Twenty minutes of super-fun hands-on involvement and this dessert is done. So it’s very easy and very rewarding.
Can you make this Vegan Chocolate Tart in Advance?
Yes, it’s perfect to make in advance, because it keeps very well in the fridge for up to a week. It also takes some time to set so if you want to make it the night before you need it and let it set overnight, this is perfect for that.
How do you store this Vegan Chocolate Tart?
Keep it covered in the fridge and serve it directly from the fridge. It will stay fresh for 7 days in the fridge.
Can I freeze this Vegan Chocolate Tart?
Yes it’s freezer friendly!
Can you make this Vegan Chocolate Tart Gluten-Free?
Yes, if you use a gluten free vegan sandwich cookie instead of oreos for the crust then this can definitely be gluten-free.
You will love this vegan chocolate tart. It is:
- Smooth
- Creamy
- Rich
- Salty and sweet
- Super easy
- No-Bake
Keep it stored in the fridge and enjoy within 7 days.
More Vegan Chocolate!
- Vegan Chocolate Pie – if you like this chocolate tart, then our chocolate pie will also be right up your street!
- The Best Vegan Chocolate Cake – It seriously is!
- Vegan Chocolate Cupcakes – Classic cupcakes at their finest.
- Vegan Chocolate Brownies – Triple chocolate!
- Homemade Vegan Chocolate – From scratch chocolate!
- Vegan Chocolate Muffins – Double Chocolate
So what do you think of this gorgeous vegan chocolate tart? Let me know in the comments and please rate the recipe too, thanks!
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Vegan Chocolate Tart
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 12
Print Recipe
Pin RecipeDescription
Rich and decadent no-bake vegan chocolate tart with an oreo cookie crust and a chocolate ganache and pecan nut filling. Easy and insanely delicious!
Ingredients
For the Crust:
- 28 Oreos
- 1/3 cup (75g) Vegan Butter
Chocolate Ganache Filling:
- 2 cups (350g) Vegan Chocolate (Chopped) or Vegan Chocolate Chips
- 1 and 1/4 cups (300ml) Coconut Cream
- 1 and 1/2 cups (165g) Roasted Salted Pecans
For Decoration:
- Vegan Chocolate Shavings
Instructions
- Add the oreos to the food processor and process into fine crumbs. Then place the crumbs into a mixing bowl.
- Melt the vegan butter and add to the bowl and mix in until all the crumbs are coated.
- Spray a 9-inch round pie dish with non-stick spray and then pat down the oreo crust firmly working it a little up the sides of the dish. Place into the freezer to set while you prepare the filling.
- Add the vegan chocolate pieces or chocolate chips to a bowl. Heat the coconut cream to a simmer (you can do this either in a saucepan on the stove or in the microwave, just keep a careful watch on it if you’re doing it in the microwave so it doesn’t boil, you just want it to reach a simmer) and then pour the hot coconut cream over the top of the chocolate making sure all the chocolate is covered. Let it sit for a minute for the chocolate to melt and then whisk it with a hand whisk until you have smooth chocolate sauce.
- Add the pecan nuts and fold into the chocolate.
- Pour the chocolate ganache filling out over the oreo crust and smooth down evenly. Place into the fridge for a few hours* to set completely.
Notes
*This will take at least 4 hours to set properly and may be even longer. So it’s ideal if you can just leave it overnight in the fridge.
*Inspired by Home Cooking Adventure
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Slice (of 12)
- Calories: 476
- Sugar: 16.8g
- Sodium: 192mg
- Fat: 38.7g
- Saturated Fat: 16.7g
- Carbohydrates: 30.1g
- Fiber: 4.3g
- Protein: 5.4g
Keywords: vegan chocolate tart
*This recipe was previously published under the name ‘Vegan Chocolate Ganache Pecan Pie’ (you can maybe see why it needed a new name). The recipe is largely the same as before, we have just updated the text and photos.
Great recipe, thanks! Have made this twice now to take to buffet lunches, and every scrap of it has been eaten. So easy to make too. 🙂
Am now wondering about whether this can be adapted to a nut-free version for those who have allergies. And I’m tempted to try replacing the volume of pecan nuts with quartered prunes and some orange zest… Do you think this might work…?
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Hi Elizabeth, you can leave out the nuts altogether, or add in quartered prunes or raisins or any dried fruits and orange zest and it would also be delicious! 🙂
Hello! I really want to try this goodness ♥
Would the crust work also if I use 300 gr of small shredded coconut (not flour, more like grated) along with the vegan butter?
I’d also love the idea of a color contrast between a whiter crust and a darker chocolate filling.
Thank you so much, your recipes are the best!
Hi Esmeralda, I think what might work is if you do something like what we did as a filling for our vegan bounty bars! 🙂
Hi Alison,
I love all your cakes(those that I made so far and it`s quite a few), but this is my personal favorite! So good, I could eat more than a slice in one go 🙂
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Awesome! So happy you like it! Thanks for the wonderful review. 🙂
Hi Alison, this tart is amazing! It’s super easy to make and the taste of it is so delicious. I always give it to my non-vegan friends to try to see their reaction, and I can tell you it never disappoints haha. I will do this again for sure. I used a 10-inch round pie dish since I had that already, it came out good but I think next time I will use a bit more Oreos because the crust was a bit thin. Any suggestions?
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So glad you like it Christian! Thanks for the awesome review! Yes, I’m thinking it’s because my pie dish is 9″ round so for a 10″ it may be a bit thin. You can definitely increase the crust proportions. I would probably try 42 oreos and 1/2 cup (112g) vegan butter. And see how you go with that. I ‘think’ that would be enough vegan butter but just play that by ear. 🙂
Absolutely adore this tart and make it frequently. Do you think it would work using white chocolate instead of dark?
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Hi Paul, so glad you like it! Thanks for the wonderful rating. I think white chocolate would work the same way and would be delicious. 🙂
Hi Alison, it looks sublime! Please could you let me know what brand and type of chocolate you used? As that obviously contributed to its deliciousness! Thanks! xx
Hi TJ, I used chopped up Lindt. Some of the Lindt dark chocolate is vegan (not all, just check the labels). I think this would work great with any vegan chocolate that you like the taste of (or chocolate chips). 🙂
Brilliant! Yes can imagine Lindt would be superlicious! Thanks! 🙂
Hi! This recipe looks absolutely delicious, but I was wondering whether I could use normal butter, cream and chocolate in the same ratio as the vegan butter, coconut cream and chocolate and make a vegetarian version instead of a vegan version of this recipe? Because in my country it’s really hard to find vegan produce, and it’s usually very expensive 🙁
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Hi! Yes you can definitely do that! Same quantities. All the best! 🙂
Hi Alison. What can I replace oreos with? Thank very much. Kind regards.
Hi Isabelle, you can use a different vegan sandwich cookie if you like, or if you want something different, we have a nut based crust on our vegan chocolate pie that would work interchangeably as a crust for this tart as well. 🙂
Hi! When traveling about 35 minutes with this recipe should I put it in the freezer for a bit first? Thank you! ☺️
It’s probably fine to just go into the fridge when you get there, unless it’s very hot and it gets melty. It will depend on how it looks when you get there, but if it’s not very hot, then it should be fine to just go into the fridge when you arrive.
I made this last week as a practice for ‘Christmas Day dessert’ for my son who is vegan and it is absolutely delicious, I actually made individual pies in loose bottom baking tins and that worked really well!
Fantastic idea to make individual pies, so glad the recipe worked out great! 🙂
Hi Alison, please can you tell me what size pie dish you used? Thanks
Hi Louise, 9 inch round dish. 🙂
fab, thank you 🙂
My family made this for Thanksgiving using a prepared Wholly Wholesome pie crust and Enjoy Life vegan chocolate chips, and everyone loved it, including our 5-year-old! My husband doesn’t like mousse-like chocolate pies, and he loved this fudgy one. One of our all-time favorite desserts. We’re making it again tomorrow for our day-after-Christmas dessert! Thank you for this simple, wonderful recipe!
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You’re so welcome! So happy it was such a hit! 🙂
Hello,
Would I be able to use coconut cream by refrigerating a can of full fat coconut milk and scooping out the cream?
Hi Andrea, sure, if you can’t get canned coconut cream, then you could do it like this with coconut milk instead. However, it would probably work out okay if you used full fat coconut milk and just followed the method as per the recipe. All the best!
Hello can you please confirm how many grams a slab of chocolate is? Tried google with no success :/
Oh my Goodness so embarrassed I just saw the grams in brackets.
Hahaha, no worries Emily! 🙂
Hi Alison,
I would love to make this cake but here in the Netherlands I haven’t been able to find Coconut Cream. I’ve been to five supermarkets (was able to find salted and roasted pecans in the fourth)! All I managed to find was Creamed Coconut. I don’t believe that’s the same thing, but do you know if this will work?
Thanks in advance!
Hi Evelien, creamed coconut is not the same thing and won’t work in this recipe. I had no idea coconut cream would be so hard to find over there! Can you get coconut milk? A full fat version of coconut milk should also work okay although coconut cream would be better. If you could possibly find an Asian Supermarket over there, they would definitely have it! It’s usually in a can or a carton, and if a supermarket has an Asian foods section, that’s usually where it is. But since you’ve already looked in regular supermarkets, I’m guessing the best bet would be an Asian Supermarket.
Ha Evelien, heb jij het inmiddels geprobeerd met volvette kokosmelk? Ben ik wel benieuwd naar omdat ook ik geen kokos ‘cream’ kan vinden. Groetjes en bedankt vast, Angelique
Hi girls, a can of coconut milk works just fine. Although I would like to try using only the hard/set part of it. You need a can without emulsifier for that. Just put the can in the fridge overnight and scoop out the white stuff on the top.
Wonderful pie!! We truly enjoyed it and I’m going to make this one far more often 🙂 Thank you! I also took a picture of a piece but I can’t add it in this comment…If you check my Instagram/Facebook or website you can see the picture if you like.
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So happy to hear Sherydah, the pic looked awesome! Thanks so much for posting! 🙂
Two days, two pies. Death by chocolate. Absolutely delicious! Toooooo scrumptious!
Fabulous!!! 🙂
“This also keeps perfectly in the refrigerator for up to a week.” As if!!! 😀 OMG I can’t wait to make this, it’s the pie I’ve been dreaming of. Thank you! So glad I found your website Alison ^.^
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Hahaha! It’s a pleasure, so glad you like it Francesca! 🙂
Amazeballs
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Remarkably simple recipe and unbelievably tasty!
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