Vegan Salted Dark Chocolate Tarts (2024)

Published: Dec 6, 2019 · by Megan · This post may contain affiliate links.

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These Vegan Salted Dark Chocolate Tarts are no-bake, gluten-free, and SO delicious too! The most important part of getting these vegan chocolate tarts right is using high-quality vegan chocolate and, of course, adding some extra flaky sea salt on top!

How to make vegan chocolate tarts

Make the chocolate tart shell

This easy gluten-free chocolate tart crust is seriously so easy to make because it only contains 4 ingredients and there is no baking required! Simply melt the chocolate and coconut oil, mix it with the almond flour, then press it into the tart pans to set in the freezer.

Please note, you will only add ¼ teaspoon of salt to the crust if you are using unsalted chocolate.

Can I substitute Almond Flour for other flours?

For a 1:1 substitute, use other nut flours such as cashew or macadamia in these mini chocolate tarts. I have not tried this recipe with other gluten-free flour such as coconut flour, cassava flour, or even standard wheat flour.

What Tart Pan Works Best?

For this recipe, I used two 4-inch non-stick mini tart pans. I love these mini tart pans because they have a removable bottom which makes it super easy to pop out the frozen tarts.

If you prefer to make a larger tart, one 9-inch tart pan would also work for this recipe, though the time in the freezer might slightly increase.

Can I bake the tart crust?

Fun fact- but yes you can actually bake this gluten-free tart crust too! If you want a sturdier crust or just prefer the flavor of a baked crust I actually baked this crust in a test and it tastes delicious.

If you do bake the crust, I don't recommend pushing the tart dough all the way up the sides as it may slump down. All you need to do is bake it at 350F for about 10-12 minutes to firm up. Remove from the oven & let cool before filling with chocolate ganache.

Make the chocolate ganache

While the tart crust is in the freezer, make the ganache! The vegan chocolate ganache used in this recipe contains only five ingredients: Lily's Dark Chocolate, Full-Fat Coconut Milk, Coconut Oil, Vanilla Extract, and Maple Syrup.

I decided to add maple syrup to this tart for a sweeter ganache. If you prefer a ganache with less sugar it is totally optional and still delicious without the maple syrup added. Part of the reason I used maple syrup is that I used super dark chocolate. Lighter chocolate might already be sweet enough without maple syrup added in.

Also- make sure to use full-fat coconut milk so that the ganache actually firms up in the freezer while staying creamy! Lower fat coconut milk will become too icy (due to more water) and won't have the right texture for this vegan chocolate tart.

To make the chocolate ganache, just heat the ingredients over low heat until melted together. Then pour them into the tart shell filled with the hardened almond chocolate crust.

Freeze & top with flaky salt

Since these vegan chocolate tartlets are a no-bake dessert, all they require is more freezing time once the tart is filled with the ganache.

To make a no-bake chocolate tart, I let the tarts sit in the freezer for 1-2 hours until the ganache firms. They can also be set in the fridge, but it may take 2-3 hours or more to completely firm up.

When the mini chocolate tarts are ready to be eaten, remove them from the freezer/fridge and sprinkle them with flaky sea salt. My favorite is Maldon Sea Salt- it tastes amazing and looks gorgeous too. It's my go-to for chocolate desserts like my no-bake Chocolate Freezer Fudge and Vegan Chocolate Chip Cookies.

How Do I Store The Chocolate Tarts?

These tarts store perfectly in the fridge or in the freezer. In the fridge, they will keep up to 4-7 days and in the freezer, they will keep for 1 month.

If you make multiple tarts, just make sure to store them in a closed container between sheets of parchment paper so they don't stick together.

Mini Vegan Salted Chocolate Tarts

Delicious melt-in-your-mouth chocolate tarts that are gluten-free, vegan, and require no baking time. These no-bake tarts are sure to be your new favorite healthier chocolate dessert!

4.84 from 6 votes

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Course: Refined-Sugar Free Desserts

Cuisine: Vegan

Prep Time: 30 minutes minutes

Inactive Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 2 mini 4-inch tarts

Author: Megan Horowitch

Ingredients
US Customary - Metric
See Also
Classic Shortbread Cookies

Gluten-Free Chocolate Crust:

▢ 2.8-3 ounces vegan dark chocolate I used 1 Lily's Sea Salt Extra Dark Chocolate Bar
▢ 1 Tablespoon coconut oil
▢ 1 cup almond flour
▢ ¼ teaspoon salt only needed if the chocolate isn't sea salt flavored

Chocolate Ganache Filling:

▢ 5.6-6 ounces dark chocolate I used 2 Lily's Sea Salt Extra Dark Chocolate Bars
▢ 1 cup full-fat coconut milk
▢ 2 Tablespoons coconut oil
▢ 2 teaspoons vanilla extract
▢ ¼ cup maple syrup optional

Instructions

First make the gluten-free crust. Melt the chocolate and coconut oil and mix with the almond flour until a thick dough forms. Since the chocolate is warm, the dough will still be semi-sticky. Split the dough in half and gently press into the two tart pans. Place the pans into the freezer for 10-15 minutes to set.
While the crust is freezing, make the chocolate ganache. Add the chocolate, coconut milk, coconut oil, and vanilla extract to a small saucepan and melt together over low heat. Watch carefully so the chocolate doesn't burn and stir constantly while the chocolate is melting. As a last step, add in the optional maple syrup and whisk in.
Take the tart pans out of the freezer and fill with the chocolate ganache. Place the tarts back in the freezer for 1-2 hours until the chocolate ganache sets and hardens.
Once the tarts are set, remove from the freezer and sprinkle with the flaky sea salt. Serve and enjoy!

Notes

For this recipe, I used two 4-inch non-stick mini tart pans. I love these mini tart pans because they have a removable bottom which makes it super easy to pop out the frozen tarts.
Make sure to use full-fat coconut milk so that the ganache actually firms up in the freezer while staying creamy! Lower fat coconut milk will become too icy (due to more water) and won't have the right texture for this vegan chocolate tart.
You can actually bake this gluten-free tart crust too! If you want a sturdier crust or just prefer the flavor of a baked crust I actually baked this crust in a test and it tastes delicious. If you do bake the crust, I don't recommend pushing the tart dough all the way up the sides as it may slump down. All you need to do is bake it at 350F for about 10-12 minutes to firm up. Remove from the oven & let cool before filling with chocolate ganache.
These tarts store perfectly in the fridge or in the freezer. In the fridge, they will keep up to 4-7 days and in the freezer, they will keep for 1 month in a closed container between sheets of parchment paper.

Nutrition

Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!

More Vegan Dessert Recipes

Vegan Raspberry Sugar Cookies
Vegan Chocolate Chip Scones
The Best Vegan Banana Bread
Vegan Sugar Cookie Bread

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Reader Interactions

Comments

Isabel Lappin says
August 17, 2022 at 1:05 am
Could you use coconut flour instead of almond ?
Reply
- Megan says
  August 17, 2022 at 1:02 pm
  I don't recommend it- it really isn't a 1:1 substitute between the two as coconut flour absorbed more liquid.
  Reply
Zoe says
December 07, 2020 at 12:21 am
How would the cooking time and temperature change when using one 11-inch tart pan?
Reply
- Megan Horowitch says
  December 07, 2020 at 2:42 am
  I've never tested this in an 11-inch tart pan so I am not sure on the quantities needed, however this a no-bake recipe so it wouldn't affect it at all as far as timing goes.
  Reply
- holly burns says
  August 06, 2021 at 8:32 am
  Can they sit out in warm weather at a party and not get too soft?? I am thinking of making them for a baby shower being held indoor/outdoor with the building holding the food being open to the outside air and not being airconditioned.
  Reply
  - Megan says
    August 06, 2021 at 11:17 am
    Unfortunately, the inside will likely melt if kept outside.
Sarah says
January 13, 2020 at 11:23 pm
These look (and sound) soo yummy!! Do you know about how many calories are in each tart? Ty in advance!
Reply
- ShortGirlTallOrder says
  January 15, 2020 at 12:16 am
  Thank you Sarah! I just calculated it in MyFitnessPal and it appears 1/2 mini 4-inch tart would be 652 calories (with maple syrup and using Lily's dark chocolate bars!)
  Reply
ShortGirlTallOrder says
December 13, 2019 at 6:27 pm
Perfect! And they are seriously so easy to make- enjoy!
Reply
Ciarra says
December 13, 2019 at 1:53 pm

I have all of these ingredients in my kitchen right now! I can't wait to try this. Thanks for sharing!
Reply

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