Vegan Chocolate Tart

I’ve had so many requests the past few years for anything Vegan, that I actually feel bad that this should be my first post on vegan recipes! I felt a little guilty but seeing that it is Valentines day this week, why not give this chocolate delight to one of your Vegan friends and make their day! {spreading the love}.

Watch this space however, as I will be prepping more Vegan recipes soon, there are loads of benefits linked to eating animal product-free.

About the ingredients I used. You’ll find the basics of any vegan tart base to be fat / oil such as coconut oil /peanut- /almond- /pecan oil. Dry ingredients can include grated coconut, almond flour, cocoa powder and a small amount of sweetness added but generally dates and rasins are quite sweet so I didn’t add any. Nut and fruits such as pecans, hazelnuts, peanuts, raisins, dates, almonds etc. Rice syrup / Agave syrup or Maple syrup are the sweeteners I generally use. Avocado can be mixed as a base for the filling and gives a creaminess to the tart. Ensure it is ripe though or it could give a sour and ‘green’ taste.

The tart is raw vegan. As it is not baked and any heat applied, it is soft, rich and stores well. The products are used in a raw state without being chopped much and prepared.

I love the fact that you can add all the nutrients from pure products while enjoying a dessert.

Vegan Chocolate Tart

Preparation time: 10 minutes

Serves: 2 medium tarts


Tart base

50g dates

150g almond flour

100g grated coconut

2 tbsp coconut oil (melted)

20g cocoa powder

30ml warm water

2 tbsp maple syrup

Chocolate Filling:

1 ripe avocado

40g cocoa powder

80ml maple syrup

1 tbsp peanut/almond oil

50ml almond milk


1.Start with the tart base by adding the ingredients to a blender: dates, almond flour, grated coconut, coconut oil, maple syrup and cocoa powder paste. Blend till crumbly but able to shape by hand. Be careful to over-blend as the mixture could give off too much oil and will be runny. Should you need the dough to be dryer, add more grated coconut.

2. Line medium sized, loose-base tart pans with wax paper.

3. Add the tart mixture by pressing it into the tart pan by hand. Add the prepared tarts to the fridge and allow to chill before the filling is added.

4. For the filling, add the ingredients to an electrical mixer bowl. Avocado, cocoa powder, syrup, almond oil and almond milk. Blend until smooth. Adjust to taste for more sweetness, add more syrup and less fat, remove some of the avocado.

5. Remove the tart from the tart pan. Finish off by adding the filling to the base and decorate with fruit.

Vegan tart base
Vegan chocolate tart