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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!

vegan chocolate tart with salt on top

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.

hazelnuts pulsed in food processor

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.

finished crust pressed into pan

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.

cashew filling in blender

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.

chocolate filling poured into crust

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 sliced in pan

Vegan Chocolate Tart (No Soy!)

5 from 4 votes
This Vegan Chocolate Tart is a decadent dessert, made with a crisp hazelnut crust. It's dairy-free and gluten-free, with a rich chocolate filling, with a hint of Nutella flavor.
prep30 mins cook10 mins total40 mins


Hazelnut Crust:

  • 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)

Chocolate Filling:

  • 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.
    hazelnut crust in food processor
  • 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.
    pie crust baked in pan
  • 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.
    cashew filling blended smoothly
  • 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.
    chocolate filling poured into crust
  • 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.



Recipe Credit: From The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out by Angela Liddon. Copyright © Angela Liddon, 2014. Reprinted by permission of Avery Publishing.
Nutrition information is for 1 of 10 slices, but I recommend making them even smaller because this recipe is so rich! This information is automatically calculated, and is just an estimate, not a guarantee.
If you'd rather not consume refined sugar, I suspect that you can probably leave out the melted chocolate from this recipe. The coconut oil should still help keep this pie firm when chilled.
Not in the mood to make a crust? Turn this dessert into freezer fudge by preparing only the chocolate filling. Pour the filling into an 8-inch square pan lined with parchment paper; top with 1/2 cup toasted hazelnuts or walnuts, and freeze until solid (about 2 hours.) Slice into squares and enjoy straight from the freezer.


Calories: 482kcal | Carbohydrates: 42g | Protein: 8g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 1mg | Sodium: 188mg | Potassium: 390mg | Fiber: 4g | Sugar: 22g | Vitamin C: 1mg | Calcium: 80mg | Iron: 3mg
Course: Dessert
Cuisine: American
Keyword: vegan chocolate tart

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!

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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  1. I have made this recipe a couple times in just the last week for 2 different groups of people. The hazelnut chocolate tart was loved by all, even those who aren’t vegan! Thanks so much for the recipe, will definitely be making this again 🙂

  2. 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 🙂

  3. 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!