This no-bake Vegan Chocolate Tart is the ultimate indulgence! A simple Oreo cookie crust filled with chocolate ganache, drizzled with salted caramel and decorated with chocolate curls. A perfect vegan-friendly dessert for chocoholics everywhere.
Picture this: you have people coming over, you need dessert in a hurry and your baking reputation depends on it 😉 No time to turn on the oven, your hair is still wet and the dogs haven’t been walked yet… Sound familiar?
Well fear not, I have just the thing: no-bake salted caramel chocolate tart to the rescue! This tart will elicit wows and sighs of pleasure but it is, keep it under your hats, the easiest dessert ever.
It is also (surprisingly) vegan – if you consider Oreos vegan that is. I know there’s some debate about that and if you Google ‘are Oreos vegan?’, you will get the official line, which is that they are NOT, at least not in Europe.
While Oreo’s don’t contain any dairy, they are produced in factories where cross contamination with milk is possible. Having said that, most vegan friends I have questioned on the subject will eat them so I guess it comes to personal beliefs. Where do you stand on this topic?
When I first made this no-bake chocolate tart I used a vintage pie tin – as you can see from the photos. While this looked cool, it wasn’t very easy to slice the tart. A 9-inch tart tin with a removable base is much better for this recipe.
The tart will need a little time to set but if you are in a hurry you can stick it in the freezer so that it sets faster. But even in the fridge it will only need about 20 minutes. If time is not a factor then leave the tart to set for a couple or hours or overnight.
If you think adding chocolate curls on top of a chocolate turn is overkill (!) then you can leave out the salted caramel and decorate with fresh berries instead. I personally go the whole hog and pile chocolate on top of chocolate 🙂
How to make vegan salted caramel sauce
Step 1. Bring the vegan spread and light brown sugar to the boil, adding the coconut milk, vanilla and salt once the caramel has come to the boil. Continue to cook until caramel thickens then transfer to a jar to cool. This can be prepared in advance and any leftovers will keep in the fridge for up to 10 days.
How to make Oreo cookie crust
Step 1. Blitz the cookies in a food processor or put in a plastic bag and carefully crush them using a rolling pin. The finer the crumb the smoother your tart base.
Step 2. Mix with the melted vegan spread and then press the crust into a fluted pie plate with removable base. Chill until needed.
How to make vegan chocolate ganache
Step 1. Heat the coconut milk until little bubbles appear around the edge of the pan. Pour over finely chopped dark chocolate and leave for a couple of minutes.
Step 2. Stir the chocolate using a small balloon whisk, starting at the centre of the bowl and slowly expanding outwards until the chocolate is completely melted and smooth.
How to make a no-bake chocolate tart
Step 1. Pour the vegan ganache over the chilled Oreo cookie crust. Chill in the fridge until set – or stick in the freezer if you are in a hurry, but don’t forget about it!
Step 2. Use a potato peeler to shave a bar of chocolate to create the curls. Drizzle the tart with the salted caramel and decorate with the chocolate curls. Sprinkle with a little kosher salt (I used pink Himalayan salt).
Step 3. Carefully remove the tart from the tin: position the tin over a jar and gently push the edge of tin downwards to release the tart base. Keep the base on the tart and transfer to a platter or cake stand.
Step 4. Slice into thin slivers to serve as it is extremely rich – though I guarantee that most people will ask for seconds!
If you are not concerned about whether this n0-bake chocolate tart is vegan or not (Oreo debate notwithstanding) then replace the vegan spread with unsalted butter and the coconut milk with heavy cream. You can use store-bought salted caramel sauce (Bonne Maman do a version) if you like.
You can also use half dark and half milk chocolate in the ganache if you prefer the tart a little sweeter.
More vegan desserts to try…
- Vegan tropical celebration cake
- Vegan gingerbread cookie wreaths
- Vegan chocolate gingerbread layer cake
- Vegan Aquafaba Macarons
- Super-fudgy Vegan Chocolate Cake with Avocado Frosting
No-bake salted caramel chocolate tart
Ingredients
For the salted vegan caramel sauce
- 100 g | 3 1/2 oz vegan spread
- 100 g | 3 1/2 oz | 1/2 cup light brown sugar
- 1 tsp vanilla paste or extract
- Pinch kosher salt
- 3-5 tbsp coconut cream
For the Oreo cookie crust
- 225 g | 8oz original Oreo cookies
- 100 g | 3 1/2 oz vegan spread melted
For the filling
- 300 g | 10 1/2oz dark chocolate chopped
- 250 ml | 1 cup coconut milk
To decorate
- Chocolate curls
- Salted caramel sauce
- Pinch kosher salt
Instructions
Make the caramel sauce
- Bring the butter and sugar to the boil, adding the coconut milk, vanilla and salt once the caramel has come to the boil. Continue to cook until caramel thickens then transfer to a jar to cool.
- Blitz the Oreos in a food processor or put in a plastic bag and carefully crush them using a rolling pin. The finer the crumb the smoother your tart base.
- Mix with the melted vegan spread and then press the crust into a fluted 9 inch pie plate with removable base. Chill for 30 mins or until needed.
Make the vegan chocolate ganache
- Heat the coconut milk until little bubbles appear around the edge of the pan. Pour over finely chopped dark chocolate and leave for a couple of minutes.
- Stir the chocolate using a small balloon whisk, starting at the centre of the bowl and slowly expanding outwards until the chocolate is completely melted and smooth.
- Pour the vegan ganache over the chilled Oreo cookie crust. Chill in the fridge until set - or stick in the freezer if you are in a hurry.
- Use a potato peeler to shave a bar of chocolate to create the curls. Drizzle the tart with the salted caramel and decorate with the chocolate curls. Sprinkle with a little kosher salt (I used pink salt).
- Carefully remove the tart from the tin: position the tin over a jar and gently push the edge of tin downwards to release the tart base.
- Slice into thin slivers to serve as it is extremely rich – I guarantee that most people will ask for seconds!
Notes
- If you are not concerned about whether this tart is vegan, replace the vegan spread with unsalted butter and the coconut milk with heavy cream. You can also use half dark and half milk chocolate in the ganache if you prefer the tart a little sweeter.
- Store the chocolate tart in the fridge where it will keep for a couple of days if you don’t devour it first!
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