The Vegan Chocolate Tart is a decadent dessert, that’s perfect for impressing guests. It has a crisp, hazelnut-studded crust, and a rich chocolate filling that you can make in your blender!
Traditional chocolate tarts are made with heavy cream, eggs, and refined flour, but this version is much more nutrient-dense. It comes from my friend Angela’s The Oh She Glows Cookbook, and she’s been kind enough to let me share it here with you today!
How to Make the Tart Crust
This vegan tart crust is made with hazelnuts, and when it’s paired with the rich chocolate filling, it almost tastes like Nutella.
To prepare it, you’ll first need to pulse the hazelnuts into a coarse meal.
Next, you’ll add in the rest of the crust ingredients, including rolled oats, maple syrup, and coconut oil, and process them together until the dough sticks together.
Press the crust into a 9-inch pie plate, then bake until lightly golden.
Tip: If you would prefer a crust that doesn’t require a food processor, try my Almond Flour Pie Crust. It has a lightly crisp, buttery texture that would also be perfect for this Vegan Chocolate Tart.
How to Make the Dairy-Free Chocolate Filling
The chocolate filling is easy to prepare; all you need is a blender! If you don’t have a high-speed blender, I definitely recommend soaking your cashews for 2 hours prior to making this recipe.
It will help them soften up, and blend more smoothly.
If you’re using a high-speed blender, you can get away with not soaking the cashews, but you will definitely need to add an extra splash of water to help everything blend smoothly. It’s a very thick batter, so be patient and stop and scrape the blender, as needed.
Pour the chocolate filling into the cooled crust, and then let it chill until firm.
I like to place the chocolate tart on a flat surface in my freezer for 1 hour, then transfer it to the fridge to finish chilling. (Mine was ready in just 1 more hour of chilling, but it could take longer– allow up to 4 hours for it to fully firm up.)
Slice and serve with coconut whipped cream and chocolate shavings, for an extra-fancy presentation. I also love a sprinkle of coarse sea salt on top, for a sweet and salty flavor.
Vegan Chocolate Tart (No Soy!)
- 3/4 cup raw hazelnuts (103 grams)
- 1/4 cup coconut oil (51 grams)
- 3 tablespoons maple syrup (56 grams)
- 1/4 teaspoon fine sea salt (2 grams)
- 1/2 cup gluten-free oat flour (59 grams)
- 1 cup gluten-free rolled oats (109 grams)
- 1 1/2 cups cashews , soaked (225 grams)
- 3/4 cup maple syrup (245 grams)
- 1/2 cup coconut oil (101 grams)
- 1/3 cup cocoa powder (28 grams)
- 1/3 cup dark chocolate chips , melted (55 grams)
- 2 teaspoons pure vanilla extract (9 grams)
- 1/2 teaspoon fine-grain sea salt (4 grams)
- Preheat the oven to 350ºF and have a 9-inch pie plate ready. To make the crust, process the hazelnuts until coarsely ground in a food processor. Add in the oil, maple syrup, salt, oat flour, and oats, and process again until the dough comes together. The dough should stick together slightly when pressed between your fingers. If it's too dry, try adding 1 teaspoon water or processing it a bit longer.
- Transfer the dough to the base of the pie dish. Starting from the middle, press the mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the better the crust will hold together. Bake uncovered until lightly golden, about 15 to 20 minutes at 350ºF.
- To make the filling, drain and rinse the cashews. In a high-speed blender, combine the soaked cashews, maple syrup, oil, cocoa powder, melted chocolate, vanilla, and salt. Blend on high until the filling is completely smooth. It can take a few minutes of blending to get it smooth, depending on your blender. If the blender needs more liquid to get it going, add a tablespoon or more of water, as needed, to help it along.
- Pour the filling into the prepared crust, scooping every last bit out of the container. Smooth out the top evenly. Place the pie dish on a flat surface in the freezer, uncovered. Freeze for 1-2 hours, and then cover the dish and transfer it to the fridge until ready to serve.
- Slice and serve the pie chilled, with your favorite garnishes, like coconut whipped cream and shaved chocolate. I find that it's easier to cut into this pie when served from the fridge, but keep in mind that it will become softer if it's left at room temperature for too long. Store leftovers in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months.
If you try this Vegan Chocolate Tart, please leave a comment below letting me know how you like it! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience.
Reader Feedback: Have you tried this no-bake dessert yet? Let me know how you like it in the comments below!
Questions and Reviews
Oh my, I am just grinning from ear to ear. Thank you so much for the kind words! I’ve enjoyed your blog for ages now and it’s such an honour for you to take part in my book tour! Thanks again Megan. xo
This is really exciting news! Will the cookbook be available for purchase as an e-book?
Yes it will, starting March 4th I’m told. 🙂
Is this diabetic friendly?
Hi Michelle, How would you define a recipe being diabetic-friendly? Please excuse me as I’m not entirely sure. If it means recipes that have a low glycemic index then I would say there are quite a few in this book. Most of the recipes are made up with whole grains, nuts, seeds, beans, legumes, and of course loads of veggies. Of course, there are some treats/desserts in the book you might have to avoid or modify. Hope this helps!
Two of my favorite blogs coming together. It’s nice to know you two enjoy each other as much as I do!
This looks like chocolate heaven in a torte!! I can’t wait to get the Oh She Glows cookbook – and this just made me so happy I am going to get it 😀
Love Angela’s blog and I will definitely be picking up her cookbook. The torte looks fabulous!!
I wonder if you can use macadamia nuts for the crust rather than hazelenuts
I love both of your blogs and I can’t wait to get the Oh She Glows cookbook! I have no doubt it will be fabulous!
Can you substitute grass fed butter for coconut oil?
I have a coconut allergy. This looks like heaven.
Yes, I don’t see why not!
I too was wondering what you could sub for coconut oil. If you sub grass fed butter, please keep us posted.
I love Angela’s blog, as well. Wow – this torte looks sooo decadent! xx
I’ve already pre-ordered this book. I can’t it to get it! Thanks for sharing Megan.
I have already pre-ordered Angela’s cookbook. I follow her blog which led me to your blog. You two are my favorite blogs.
Yum!!! Your rendition of the torte looks absolutely phenomenal. I can’t wait to make this recipe… I could hardly choose which one to make for my post! I am so glad Angela’s post lead me to your blog. And I agree that those 3 criteria are essential in making a good cookbook! Xo, Jordan
When I saw the title and pictures of this torte I was sure it was going to have tofu as the filling, so as a soy-free, gluten-free vegan I was more than pleasantly surprised to see the ingredients are safe for me. I have ordered the book and can’t wait for it to arrive! Thanks for the review Megan!
This looks divine! I love that chocolate food can actually be good for your body! I don’t eat grains but i imagine a mix of almond flour and coconut flour would work a treat!
This looked so amazing, I had to make it right away. And it was actually more delicious than it looked! Just wanted to share that I made it slightly differently – I’m stingy with my chocolate chips (I save them for ie chocolate chip cookies/etc), so in their place I mixed 1/4 cup cocoa powder with 2 tbsp melted coconut oil, 2 tbsp honey & a dash of salt (your ingenious combo, which I use for everything from coating “candy” to adding to the ice cream machine to make chocolate “chips”), then added it to everything else in the blender and continued with the directions. Also I didn’t have any hazelnuts so I made a basic almond flour tart crust. As I said, it came out super-yummy (actually got an “oh wow” from my picky, non gluten-free husband…)! Thank you!
YUMMMMM That recipe looks so bomb! The last cookbook I bought from your recommendation was The Fresh Energy cookbook. I love it so much and have made several recipes from it. I’ll def check out Angela’s book too!
How can I substitute maple syrup? Could I used liquid stevia extract instead? Do you think it’ll affect the recipe? Thanks
How thick is the crust? I don’t want one too thick and I’m planning to make something with this crust in an 8×8 pan. Should I halve the crust or leave it?
So happy to have found this! An old roommate of mine and I made this a few years ago and I loved it, but she took the cookbook when she moved out! Made it yesterday as a fun quarantine activity and can’t wait for dessert tonight!
So decadent!!! This is the yummiest. I made them into tiny tarts with a mini muffin pan for Thanksgiving and a larger one for Easter. We all over this
Can I use cashew butter instead of cashews?
I just did this lovely chocolate tart for lunch today and I love it! It’s so yummy! My family really appreciated it too! 🤗 Thank you for this easy recipe!
I was a bit wary because I many so many substitutions but it turned out SO GOOD!! Tastes just like my fav (unhealthy) chocolate tart I get on my birthday. In the crust, I used almonds instead of hazelnuts. And in the filling, I replaced the cashews with coconut milk and the maple syrup with dates 🙂