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Vegan Chocolate Tart (only 6 ingredientes & no oven)

Vegan Chocolate Tart with only 6 Ingredients and no oven. If there is one dessert that everyone will love, this is the one! The cookie crust is crispy, the chocolate filling is creamy smooth, and a little surprise inside makes all the flavors come together beautifully. If you like chocolate, you have to try it as soon as possible! ;)
Prep Time25 mins
Freezing time6 hrs
Total Time6 hrs 25 mins
Course: Dessert
Keyword: chocolate dessert, dessert without oven, Easy vegan dessert, no oven tart, quick and easy dessert, valentine's dessert, vegan chocolate dessert, vegan chocolate tart, vegan dessert romantic, vegan dessert without oven, Vegan tart
Servings: 8 servings
Author: Annie



  • 175 g vegan biscuits I used digestive cookies
  • 70 g coconut oil melted


  • 250 g dairy-free chocolate chunks
  • 1 cup dairy-free milk very hot (soy, almond, coconut, etc.)
  • 2-4 tbsp maple or agave syrup* adjust according to the level of sweetness of your chocolate
  • 1 tsp vanilla extract
  • Pinch of salt
  • 22 raspberries optional


  • To prepare the crust, pulverize the biscuits and mix with the melted coconut oil.
  • Grease a springform pan. Pour the previous mixture into the pan and press towards the bottom and the sides of it. Pop in the freezer for 20 minutes.
  • In a medium bowl, add the chocolate chunks and pour in the hot milk. Let it sit for a couple of minutes so that the chocolate starts melting.
  • Whisk until the chocolate dissolves completely. Add the maple or agave syrup (add one tablespoon at a time and taste until you’re happy with the sweetness level), vanilla, a pinch of salt and mix until completely integrated.
  • Remove the crust from the freezer. Place the raspberries along the entire edge of the inside of the crust.
  • Pour the chocolate mixture into the previous pan and place in the freezer for 6-8 hours or until it solidifies (you can also refrigerate it, it will only take a little longer to solidify).
  • Remove from the freezer or refrigerator and decorate to taste.
  • Store the tart in the refrigerator or freezer.


*You can substitute for the sweetener of your preference, just be careful with the amount so that it’s not overly sweet.