Smooth yet rich chocolate coconut tart in a nutty, crunchy crust. This tart is incredibly quick and easy to make and uses ingredients that you can feel good about—but would never guess are vegan! Good for the earth, good for your body, good for your tastebuds.

This post may contain affiliate links from which, at no additional cost to you, I may earn a small commission to keep this site running. Only products I myself would or do use are recommended.

Update: giveaway is now closed, but please keep thinking of ways to reduce things like single-use plastic or other trash, or even focus on things like driving less and reducing energy usage!

First, my Earth Day Giveaway! In my last post, I shared the details about the giveaway. Find a way to eliminate or reduce plastic in your life. That’s it! You can tell me about it here, share it on your Insta, Facebook, or Twitter, or comment on any of my social media posts about the giveaway/this vegan tart. I’ll pick one random winner on Earth Day!

To help you with ideas, I’m sharing some things you can use in (yup!) the kitchen to reduce single-use plastic.

Ways to reduce single-use plastic in the kitchen

These are so far my favorite reusable silicone bags. They zip/unzip easily! I usually have one designated for things that stain. The smells always come out, but sometimes anything red, like tomatoes or food seasoning, leave a stain.

Trade aerosol cooking spray for a refillable one—you’ll never run out again!

Silicone baking mats and cake pan liners! They even go in the dishwasher. If you do need parchment paper, this one is actually a great price!

Vegan chocolate coconut tart

Oh my gosh. This tart! It was entirely an experiment, and at one point it almost all went in the trash. My first attempt at a filling was definitely washed down the sink.

But then I did some research and discovered that chocolate chips can be vegan! In fact, it turned out I actually had some Guittard chocolate, and it’s vegan. Thank goodness, because I’d been painstakingly letting my two year old help me make this tart, so both of us were out of patience by the time I tried one last effort at a vegan tart.

Wow, was this worth the failed attempts.

How to make vegan no-bake chocolate coconut tart

First, make your crust. Grind roasted almonds, coconut flakes, and coconut sugar. Stir in melted coconut oil. Press into tart pan (ideally with a removable bottom) and chill or freeze.

Place your vegan chocolate and coconut cream in a heatproof bowl and set over a saucepan with an inch or two of simmering water in it.

Cook and stir until nearly melted, then remove from heat and stir until smooth.

Pour into your chilled tart crust. (And maybe get a photo of your reflection in the shiny filling, haha!)

Chill at least two hours. Slice, serve, and enjoy!

Tips and notes for this recipe

Use any vegan chocolate

The beauty of this recipe is that you can use your favorite ingredients! Ideally, use vegan chocolate. I happened to have some Guittard chocolate chips on hand, but you can use whatever is convenient.

Gently stir the chocolate

I found that my bowl was filled to the brim, so it’s wise to stir gently until the chocolate is nearly melted. Otherwise, you’ll end up with a chocolatey mess all over your stove.

Top with toasted coconut

I’m seriously obsessed! Toasted coconut is crazy easy to make and lasts in a sealed container for weeks. Just toast unsweetened coconut on a rimmed baking sheet at 350 for about 10 minutes, stirring halfway and watching carefully in case it’s done early.

You might also like:

Chocolate Coconut Mousse Pie

Twenty Minute No-Bake Chocolate Cream Pie

Triple Chocolate Candy Cane Pie

Nutella Shortbread Tart

Double Chocolate Macadamia Nut Cookies

Vegan No-Bake Chocolate Coconut Tart

Print

prep time: 15-20 minutes
chill time: 2 hours
total time: 2 hours, 20 minutes

servings: 8-12

Ingredients:

for the vegan coconut almond crust

1 ½ cups (225g) roasted whole almonds
½ cup (35g) unsweetened coconut flakes
½ cup coconut sugar (or another vegan granulated sugar)
pinch sea salt (optional)
6 tablespoons (90g) coconut oil, melted

for the vegan chocolate coconut filling

18 ounces vegan semi-sweet chocolate, chopped (or chips)
1 13.5 ounce can full-fat coconut cream
1 tablespoon vanilla extract
pinch sea salt

Instructions:

make the vegan coconut almond crust

If desired, toast the almonds in a single layer on a rimmed cookie sheet at 350 for 5-10 minutes, stirring halfway and checking early to ensure they don’t burn. Let cool completely. (This is necessary if using raw almonds.)
In a food processor, grind the almonds, coconut flakes, sugar, and salt (if using) until the almonds are finely ground, about the size of sand.
Add in the melted coconut oil and pulse until blended (or stir together in a separate bowl).
Gently distribute around your tart pan, spreading an even layer across the bottom and a little up the sides. Using a flat-bottomed cup or measuring cup, firmly press the crust in, going in concentric circles to slowly apply pressure across the tart. If you press too firmly at the beginning, it’ll just make a hole in the crust, so go in circles until it starts to stick in place.
Freeze for 20 minutes, or chill in the refrigerator for 30-60 minutes, until firm.

make the vegan chocolate coconut filling

Once the crust is firmly set, make the filling. You need a small-ish, heatproof bowl and a small-ish saucepan that the bowl can sit on top of and be about halfway submerged in. Fill the bowl with the chopped vegan chocolate and coconut cream (the hardened cream and the water that separates below it). Fill the saucepan with one to two inches of water and bring that to a boil. Once it is boiling, turn the burner to medium-low and set the bowl of chocolate over it.
Stir the chocolate mixture frequently, adjusting the temperature as needed to keep the water at a steady simmer. Once the chocolate is mostly melted, remove the bowl from the saucepan and stir until the chocolate is fully melted. If it doesn't fully melt, you can always return the bowl to the saucepan as needed.
Stir in the sea salt and vanilla extract.
Pour the chocolate into the hardened crust. Chill for about 2 hours, until the filling is set and matte in appearance. Alternatively, you can freeze the pie to set the filling faster, but it will need to go into the fridge as soon as it’s set to make it slice-able.
If desired, top set tart with toasted coconut flakes.

Enjoy! Keep tart refrigerated until serving.