Vegan Decadent Chocolate Tart
Indulge in the rich, creamy bliss of this Vegan Decadent Chocolate Tart—an elegant and guilt-free dessert that's sure to impress. Built on a perfectly crumbly Oreo crust, this no-dairy masterpiece features a silky filling made from velvety dark chocolate and whipped coconut cream, sweetened with a touch of maple syrup and enhanced by pure vanilla. Decorated with luscious fresh raspberries and aromatic mint leaves, it’s a show-stopping treat that's as beautiful as it is delicious. With just 30 minutes of prep time and a few wholesome ingredients, this easy yet luxurious tart is naturally vegan, making it perfect for dinner parties, special occasions, or any moment deserving a little decadence. Refrigerate, slice, serve chilled, and savor this plant-based slice of heaven!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 24 pieces Oreo cookies
- 6 tablespoons Coconut oil
- 1 can Full-fat coconut milk
- 10 ounces Dark chocolate (vegan)
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
- 0.5 cup Fresh raspberries
- 0.25 cup Mint leaves
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
In a food processor, pulse the Oreo cookies until they are finely crushed.
Step 3
Add the melted coconut oil to the cookie crumbs and pulse until well combined, forming a moist, sandy texture.
Step 4
Press the mixture into a 9-inch tart pan with a removable bottom, ensuring it evenly covers the bottom and sides.
Step 5
Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
Step 6
For the filling, open the can of coconut milk and scoop out the solidified cream (approximately 1 cup), leaving the liquid behind.
Step 7
In a double boiler or a heatproof bowl set over a pot of simmering water, melt the dark chocolate.
Step 8
Stir in the coconut cream, maple syrup, vanilla extract, and sea salt. Mix until smooth and glossy.
Step 9
Pour the chocolate filling into the cooled tart crust, smoothing the top with a spatula.
Step 10
Refrigerate the tart for at least 2 hours or until the filling is set.
Step 11
Before serving, decorate the tart with fresh raspberries and mint leaves.
Step 12
Carefully remove the tart from the pan, slice, and enjoy your vegan decadent chocolate tart chilled.
Nutrition Facts
| Serving size | (1710.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7229.0 |
| Total Fat 436.6g | 0% |
| Saturated Fat 257.0g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 0mg | 0% |
| Sodium 3953.5mg | 0% |
| Total Carbohydrate 833.4g | 0% |
| Dietary Fiber 59.2g | 0% |
| Total Sugars 515.3g | |
| Protein 49.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 622.5mg | 0% |
| Iron 77.1mg | 0% |
| Potassium 4617.6mg | 0% |
Source of Calories