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:
- Salty and sweet
- Super easy
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
For the Crust:
- 28 Oreos
- ⅓ cup Vegan Butter (75g)
Chocolate Ganache Filling:
- 2 cups Chopped Vegan Chocolate or Vegan Chocolate Chips (350g)
- 1 and ¼ cups Canned Coconut Cream (300ml) Unsweetened
- 1 and ½ cups Roasted Salted Pecans (165g)
- Vegan Chocolate Shavings
- 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.
- 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.
- Keep it stored in the fridge and enjoy within 1 week.
*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.