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    Home » Desserts

    Vegan Chocolate Tart (No-Bake)

    Published: Aug 8, 2019 Updated: Dec 17, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Chocolate Tart

    Rich and decadent no-bake vegan chocolate tart with an oreo cookie crust and a chocolate ganache pecan filling. Easy and insanely delicious! 

    Slice of vegan chocolate tart on a white plate with a cake fork.

    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.

    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.

    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. 

    And if you love no bake desserts, then you’ll also love our delicious vegan no bake cookies!

    A slice of vegan chocolate tart on a cake lifter.

    How to Make Vegan Chocolate Tart

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • To make the oreo base, just add oreo cookies (no need to remove the white filling) to a food processor and process into crumbs. 
    Two photo collage showing Oreo cookies added to food processor and processed into crumbs.
    • Then add melted vegan butter and process it in briefly so that the crumbs are coated.
    • Press it down into a pie dish. Place into the freezer to set while you prepare the filling.
    Oreo cookie crust pressed down into a glass 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.
    Two photo collage showing chocolate added to mixing bowl and heated coconut cream poured over the top.
    • Let it sit for a minute and then whisk it with a hand whisk until you have a thick chocolate sauce.
    Chocolate ganache in a mixing bowl.
    • 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. 

    Two photo collage showing pecan nuts added to chocolate ganache and mixed in.
    • Pour the chocolate ganache pecan filling over the top of your crushed oreo pie base and smooth it down.
    • Then place the tart into the fridge to set for a few hours. 
    Two photo collage showing chocolate tart in a glass pie dish before and after setting.
    • When it’s completely firm and set, decorate the top with chocolate shavings.
    Vegan chocolate tart topped with chocolate shavings in a glass pie dish.
    • Slice and serve!
    Vegan chocolate tart in a glass pie dish.

    Recipe Q&A

    Can you make it gluten-free?

    If you use a gluten free vegan sandwich cookie instead of Oreos for the crust then this dessert can definitely be gluten-free. 

    Can you make it 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. 

    Vegan chocolate tart in a glass pie dish with one slice removed.

    Storing and Freezing

    Keep it covered in the fridge and serve it directly from the fridge. It will stay fresh for 7 days in the fridge. 

    It’s freezer friendly for up to 3 months. Thaw it in the fridge.

    Slice of vegan chocolate tart on a cake lifter.

    More Vegan Chocolate

    1. Vegan Chocolate Pie – if you like this chocolate tart, then our chocolate pie will also be right up your street!
    2. The Best Vegan Chocolate Cake – It seriously is!
    3. Vegan Chocolate Cupcakes – Classic cupcakes at their finest.
    4. Vegan Chocolate Brownies – Triple chocolate!
    5. Homemade Vegan Chocolate – From scratch chocolate!
    6. Vegan Chocolate Muffins – Double Chocolate
    Slice of vegan chocolate tart on a white plate with a fork.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Slice of vegan chocolate tart on a white plate with a cake fork.

    Vegan Chocolate Tart

    Rich and decadent no-bake vegan chocolate tart with an oreo cookie crust and a chocolate ganache pecan filling. Easy and insanely delicious!
    4.97 from 27 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 12
    Calories: 476kcal
    Author: Alison Andrews

    Ingredients

    For the Crust:

    • 28 Oreos
    • ⅓ cup Vegan Butter (75g) Melted

    Chocolate Ganache Filling:

    • 2 cups Chopped Vegan Chocolate or Vegan Chocolate Chips (350g)
    • 1 ¼ cups Canned Coconut Cream (300ml) Unsweetened
    • 1 ½ cups Roasted Salted Pecans (165g)

    For Decoration:

    • Vegan Chocolate Shavings
    Prevent your screen from going dark

    Instructions

    • Add the oreos to the food processor and process into fine crumbs.
    • Add melt vegan butter and process again 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

    1. 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.
    2. Keep it stored in the fridge and enjoy within 1 week. 

    Nutrition

    Serving: 1Slice | Calories: 476kcal | Carbohydrates: 30.1g | Protein: 5.4g | Fat: 38.7g | Saturated Fat: 16.7g | Sodium: 192mg | Fiber: 4.3g | Sugar: 16.8g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan

    *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. 

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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Michelle Oie says

      February 12, 2021 at 10:19 pm

      Just prepared this lovely tart for our early Valentines celebration. Made as written but with walnuts. Tasted glorious as I licked, umm cleaned the bowl. Can’t wait. Thanks for such a simple to follow recipe.5 stars

      Reply
      • Alison Andrews says

        February 13, 2021 at 9:43 am

        You’re welcome Michelle! Thanks so much for the great review!

        Reply
    2. Brooke says

      January 11, 2021 at 11:17 pm

      Do you think I can use canned Coconut milk instead of the cream?

      Reply
      • Alison Andrews says

        January 12, 2021 at 10:02 am

        Yes you can.

        Reply
    3. Aimee B. says

      November 21, 2020 at 3:50 am

      This looks lovely! Do you think it would be O.K. to use a plain soy creamer instead of the coconut cream? Thank you and Happy Holidays! 🙂

      Reply
      • Alison Andrews says

        November 21, 2020 at 12:11 pm

        Hi Aimee, yes I think that would work! Happy Holidays to you too!

        Reply
    4. Nikki says

      August 19, 2020 at 5:12 pm

      This was so easy & so decadent. I didn’t have pecans so just threw in some almonds & cranberries to the chocolate mix. Plus one of the chocolate bars already had nuts in so it worked wonderfully.5 stars

      Reply
      • Alison Andrews says

        August 20, 2020 at 9:23 am

        Awesome! So glad it worked out well Nikki!

        Reply
    5. Niki says

      August 15, 2020 at 6:35 pm

      Hi Alison,

      Is coconut cream different from tinned coconut milk?

      Reply
      • Alison Andrews says

        August 17, 2020 at 9:50 am

        Yes it is a slightly richer/creamier version of coconut milk, usually found in the same section of the supermarket as the coconut milk. If you can’t get hold of it though you can use coconut milk instead.

        Reply
    6. RiaSunflower says

      June 19, 2020 at 9:36 pm

      This was delicious, rich and decadent. I made this with vegan almond/orange chocolate and added dry roasted peanuts with walnuts which is what I had to hand. Thank you.5 stars

      Reply
    7. Tamsin says

      April 29, 2020 at 11:21 am

      Hi Allison,
      Great recipe! While setting in the fridge, the coconut cream separated from the chocolate creating a marbled effect at the surface of the tart, do you know why this could be and how I could prevent it from happening next time? Thanks x4 stars

      Reply
      • Alison Andrews says

        May 01, 2020 at 1:58 pm

        Hi Tamsin, I have never experienced that so I am very surprised to hear that happened. Did you use canned coconut cream?

        Reply
    8. Karina says

      April 27, 2020 at 8:53 am

      Loved it!!! So easy and quick to make and super super tasty ????5 stars

      Reply
      • Alison Andrews says

        April 28, 2020 at 11:42 am

        Thanks Karina!

        Reply
    9. Emma says

      April 02, 2020 at 12:13 am

      Delicious! Made this in individual little ramekins. Very decadent and rich, perfect for me (a chocolate lover). Roasted salted pecans really took this to the next level.5 stars

      Reply
      • Alison Andrews says

        April 02, 2020 at 11:45 am

        So glad you enjoyed it Emma! Thanks for the great review.

        Reply
    10. Gra says

      March 25, 2020 at 4:14 pm

      Delicious, easy and a success! The non vegans loved it. Now when I make it they are watching and waiting for it to set. Thanks so much!5 stars

      Reply
      • Alison Andrews says

        March 26, 2020 at 11:05 am

        Awesome! Thanks so much for sharing!

        Reply
    11. Elizabeth Campbell says

      January 13, 2020 at 8:31 am

      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…?5 stars

      Reply
      • Alison Andrews says

        January 14, 2020 at 9:30 am

        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! 🙂

        Reply
    12. Esmeralda says

      October 25, 2019 at 7:23 pm

      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!

      Reply
      • Alison Andrews says

        October 28, 2019 at 9:57 am

        Hi Esmeralda, I think what might work is if you do something like what we did as a filling for our vegan bounty bars! 🙂

        Reply
    13. Egle says

      October 03, 2019 at 7:38 am

      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 🙂5 stars

      Reply
      • Alison Andrews says

        October 03, 2019 at 10:07 am

        Awesome! So happy you like it! Thanks for the wonderful review. 🙂

        Reply
    14. Christian Ciantar says

      August 15, 2019 at 7:30 am

      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?5 stars

      Reply
      • Alison Andrews says

        August 15, 2019 at 1:39 pm

        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. 🙂

        Reply
    15. Paul says

      August 10, 2019 at 9:01 am

      Absolutely adore this tart and make it frequently. Do you think it would work using white chocolate instead of dark?5 stars

      Reply
      • Alison Andrews says

        August 10, 2019 at 3:21 pm

        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. 🙂

        Reply
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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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