Vegan Dark Chocolate Tart

Total time2 hr 35 min

Prep time25 min

Cook time10 min

4.9

(13)

Rich, fudgy, and deeply chocolatey, this tart is the kind of dessert that makes people lean in for a second slice before they've even finished the first. The almond flour and cocoa crust comes together in a food processor with just a handful of pantry staples, pressed right into the pan — no rolling pin, no fuss. The silky ganache filling is built on full-fat coconut milk and finely chopped vegan chocolate, heated gently and stirred into a glossy, pourable mixture that sets up beautifully in the fridge. No eggs, no butter, no dairy — and yet the texture is luxuriously smooth in a way that genuinely surprises people. A pinch of flaky sea salt and a handful of fresh raspberries on top take it from impressive to show-stopping. It slices cleanly into 8 generous portions, making it an ideal make-ahead option for dinner parties or celebrations where you want something that looks like it came from a bakery. The hardest part is waiting the two hours for it to set.

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Ingredients

8 servings

For the crust

1 ½ cups almond flour
3 tbsp unsweetened cocoa powder
2 tbsp organic cane sugar
¼ tsp fine salt
3 tbsp coconut oil, melted
1 tbsp cold water

For the filling

1 can (13.5 oz) full-fat coconut milk
8 oz vegan chocolate, finely chopped
2 tbsp organic cane sugar
1 tsp pure vanilla extract
¼ tsp fine salt

For serving

flaky sea salt, for finishing (optional)
fresh raspberries, for serving (optional)

Instructions

1
Preheat the oven to 350°F (175°C). In a food processor, pulse together the almond flour, cocoa powder, organic cane sugar, and salt until combined, about 5 pulses.
2
Add the melted coconut oil and cold water to the food processor and pulse until the mixture clumps together and holds its shape when pressed between your fingers, about 8–10 pulses.

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