Easy Dark Chocolate Tart (Vegan Options)
A delicious melt-in-your-mouth dark chocolate tart with a graham cracker crust, no-bake filling, and berries on top. It's easy to make, customize, make it vegan, or split into mini tarts!
Equipment
- 9 inch tart pan
- Medium saucepan
- ziplock bag and rolling pin OR a food processor (to turn the graham crackers into crumbs)
Ingredients
Graham Cracker Crust
- 1.5 cups graham cracker crumbs, about 11-12 full size graham crackers (or try half graham cracker crumbs and half shortbread cookie crumbs for a delicious twist!)
- 1/3 cup coconut oil, vegan butter or butter (melted)
- 2 tbsp sugar (white cane sugar or light brown sugar)
- 1/8 tsp salt (skip if using salted butter)
- 1/4 tsp almond extract (optional)
Chocolate Filling
- 1 cup full-fat coconut milk, from the can (or heavy whipping cream)
- 12 oz bittersweet and/or semisweet chocolate chips (our favorite brand comes in 10 oz bags so we mix part 55% cocao and part 70% cocao chips)
- 2 tsp vanilla extract
Topping
- fresh berries of choice, such as blueberries, raspberries, blackberries, or small strawberries (cut in half)
- you could also use other fresh fruit, nuts (e.g. sliced almonds, pecan halves, pistachios), coconut flakes, chocolate chunks, flakey sea salt, crumbled cookies, and more.
Instructions
Make and Bake Crust
- Preheat oven to 375°F.
- Turn graham crackers into crumbs either by crushing them in a ziplock bag with a rolling pin until the texture of coarse sand, or by pulsing them in a food processor (but avoid over-processing into a fine powder). It should take about 11-12 full graham crackers to get 1.5 cups.
- Combine the crust ingredients (crumbs, melted coconut oil or butter, sugar and optional almond extract) in a medium bowl and mix well.
- Add the mixture to an ungreased 9-inch tart pan and press evenly into the bottom and sides.
- Bake 7 to 10 minutes, until the edges turn golden brown. Cool completely before filling.
Add Chocolate Filling
- In a medium saucepan, heat the coconut milk or cream over medium-low heat until it’s hot but not boiling. (Especially avoid boiling if using whipping cream – it will curdle!)
- Remove the hot coconut milk from heat and add the chocolate to the pot, stirring until smooth. Stir in vanilla extract.
- Pour the chocolate filling into the tart shell, smoothing out the surface with the back of a spatula if needed.
- Set aside until cool but not completely firm. I usually let ours sit at room temperature for about 10 minutes after pouring, then move it to the refrigerator for 30 minutes or so before adding the toppings.
Add Toppings
- Once the chocolate filling has cooled slightly (but it still semi-soft), gently arrange the berries or other toppings of choice on top of the tart as desired.
- If using strawberries, we like to cut the tops off the strawberries and then cut them in half, placing them cut-side down.
- You can cover the entire top of the tart in berries, arrange them in a ring around the crust so every slice has fruit, or cover only a portion.
- You could add a sprinkle of powdered sugar, drizzle of melted chocolate, shredded coconut, or a sprinkle of nuts over the berries too.
Chill and Serve
- After topping, return the chocolate tart to the refrigerator and chill until firm (several hours or overnight) before cutting or removing from the tart pan.
- For the best flavor and texture, remove the tart from the fridge and let it sit at room temperature for 30 to 60 minutes before serving.
- Store leftovers in the refrigerator (covered or in an airtight container) and enjoy within 5 days
Tried this recipe?Let us know how it was!