Nothing says sweet indulgence like a rich slice of chocolate tart. Made in a golden graham cracker crust with a dairy-free chocolate filling, you’ll find yourself feeling complete bliss with each and every bite of this tart.
Our favorite part of this dairy-free chocolate tart is how very easy it is to whip up. Other than a brief 10-minute bake of the crust, there’s no other baking involved in this recipe. If you want to make this chocolate tart truly no-bake, you could also just freeze your crust instead of baking it.
The chocolate filling for this tart is made with chocolate chips, a little sugar, and some coconut creamer. The filling doesn’t need to be baked but instead sets up as it cools on the counter then chills in the fridge.
Because the chocolate is the main component of this chocolate tart recipe, it’s recommended to use the best quality chocolate that you can get your hands on. If you’re not a fan of darker chocolate, opt for the semi-sweet variety of chocolate rather than bittersweet.
To make this chocolate tart jaw-dropping, garnish the top with some fresh berries or chocolate shavings for a professional, elegant touch.
Summary |
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Cook time: 0 minutes
Prep time: 15 minutes
Idle time: 1 hour
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Level
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Servings:
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Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup earth balance or another butter substitute melted
- 2 tbsp granulated sugar
- 2.5 cups of semi or bittersweet chocolate chips
- 8 oz full-fat coconut creamer such as Trader Joe’s brand (in the carton and not the can)
- fresh berries or chocolate shavings to garnish
Instructions
- Preheat the oven to 375°F. Combine the graham cracker crumbs and melted butter in a large bowl. Pour the mixture into a greased 10" tart pan and press down to smooth out the crust and create a tart shell.
- Bake the crust for 10 minutes until it's golden and set.
- Meanwhile, melt the chocolate chips in a large bowl in the microwave. In a separate bowl, microwave the creamer for a minute or two, stopping to stir in between, until the creamer is hot.
- Pour the hot creamer into the bowl of chocolate, then let it rest for a few minutes. After the chocolate has had time to melt under the creamer, stir the mixture with a spatula and make sure all the chocolate has melted and is smooth. If there are any stubborn lumps, briefly pop the batter into the microwave again for another 10 to 20 seconds.
- Let the chocolate batter rest while the graham cracker crust cools. After 10 minutes, the chocolate should have thickened up a bit. Pour the batter into the prepared crust and place the tart in the fridge for at least 1 hour to thicken even more.
