Amanda Cook When I set out to create this recipe, I was picturing something akin to the pudding-like Chocolate Cream Pie that my family always had around Christmas when I was growing up. My fiancé says it reminds him of French Silk Pie, but I’ve landed on simply calling it a vegan chocolate tart (or pie, depending on how you bake it!).
I love this recipe because it is versatile. The crust and filling work as either a 9-inch pie or a 9.5-inch tart, depending on the final look that you are going for.
The crust is a vegan, nut-free, dairy-free, sugar-free oatmeal crust, which is a great option for any recipe where you would ordinarily use a graham cracker crust. It comes together quickly and easily in a food processor and bakes in a quick 18 minutes.
The no-bake filling has a set, mousse-like texture with no dairy, no refined sugar, and no eggs. Unsweetened cocoa powder brings the rich bitterness of dark chocolate, which is sweetened just enough by pure maple syrup.
The majority of the filling is whipped coconut cream. I’ve found that coconut cream with guar gum tends to set up better. This is the brand that I have had a lot of success with (not an affiliate link, just a recommendation!), and I use five of the 5.4oz cans for this recipe. Be sure to put the cans in the refrigerator when you start your crust so that the coconut cream is firm and chilled by the time you start to assemble your filling.
I like to top this vegan chocolate tart with fresh berries before serving. It is a very indulgent bite, so the brightness of the fruit helps to cut through the high fat content of the coconut cream.
The taste and texture of this tart tends to peak after about 48 hours in the fridge. The cocoa powder gets fully absorbed into the coconut cream for a smooth and silky bite, and the filling slightly softens the oatmeal crust. Honestly, this tart just gets better every day until it’s gone. You could easily make it two days in advance!
Refined Sugar-Free Vegan Chocolate Tart
Ingredients
For the crust
- 2 cups rolled oats
- 1/4 cup all purpose flour
- 1/4 cup pure maple syrup
- 1/2 tsp salt
- 6 Tbsp coconut oil melted
For the filling
- 25 oz unsweetened coconut cream chilled
- 1/3 cup pure maple syrup
- 2/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- generous dash of sea salt
Instructions
- Before you start assembling the crust, put the coconut cream in the refrigerator to chill.
For the crust
- In a food processor, pulse oats, flour, and salt until oats resemble a coarse meal.
- Add maple syrup and coconut oil and mix until evenly moist.
- Press crust into a greased 9-in pie plate or greased 9.5-inch tart tin.
- Blind bake at 350°F for 18 minutes on a rimmed baking sheet.
- Let the crust cool to room temperature.
For the filling
- Remove the chilled coconut cream from the refrigerator.
- Scoop the chilled coconut cream into the bowl of a stand mixer (or large mixing bowl). Use only the thick, solid white cream and discard any excess liquid from the can.
- Using the whisk attachment on your stand mixer (or a hand mixer), whip coconut cream until light and fluffy.
- Add maple syrup, cocoa powder, vanilla extract, and salt and continue whisking until smooth and combined.
- Spoon filling into cooled crust and chill overnight for at least 24 hours.
- Top with fresh berries before serving.
Great, easy vegan alternative to the original