Rich and decadent no-bake vegan chocolate tart with an oreo cookie crust and a chocolate ganache pecan filling. Easy and insanely delicious!
My brother-in-law officially declared this vegan chocolate tart the best dessert he’s ever eaten! Which is high praise considering he’s quite the foodie too.
And really….this dessert is awesome! It’s pure chocolate blissed out heaven.
Crushed oreos and melted vegan butter form the perfect crumbly, chocolatey base, and chocolate ganache with an ample dose of roasted, salted pecans provide the most beautifully smooth, decadently rich filling.
The salty crunch from the nuts provides the perfect foil for the smoothness and creaminess of the chocolate ganache.
It literally took me 20 minutes to make this vegan chocolate tart from start to finish!
Well…not including the chilling time required for the pie to set, but that’s hands off time anyway. Twenty minutes of super-fun hands-on involvement and this dessert is done. So it’s very easy and very rewarding.
And if you love no bake desserts, then you’ll also love our delicious vegan no bake cookies!
How to Make Vegan Chocolate Tart
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- To make the oreo base, just add oreo cookies (no need to remove the white filling) to a food processor and process into crumbs.
- Then add melted vegan butter and process it in briefly so that the crumbs are coated.
- Press it down into a pie dish. Place into the freezer to set while you prepare the filling.
- To make the chocolate ganache filling break some vegan chocolate into pieces (or you can use chocolate chips) and add to a mixing bowl.
- Then heat some coconut cream to a simmer and pour over the chocolate.
- Let it sit for a minute and then whisk it with a hand whisk until you have a thick chocolate sauce.
- Add the pecan nuts and fold in.
TIP: Any vegan chocolate will do here, but it’s important that you choose one that you like the taste of. There isn’t any added sugar to the chocolate ganache so if you choose a dark chocolate that is quite bitter and not very sweet, then that’s how your ganache filling will taste. So make sure you like the taste of the vegan chocolate or chocolate chips that you use.
- Pour the chocolate ganache pecan filling over the top of your crushed oreo pie base and smooth it down.
- Then place the tart into the fridge to set for a few hours.
- When it’s completely firm and set, decorate the top with chocolate shavings.
- Slice and serve!
Recipe Q&A
If you use a gluten free vegan sandwich cookie instead of Oreos for the crust then this dessert can definitely be gluten-free.
Yes, it’s perfect to make in advance, because it keeps very well in the fridge for up to a week. It also takes some time to set so if you want to make it the night before you need it and let it set overnight, this is perfect for that.
Storing and Freezing
Keep it covered in the fridge and serve it directly from the fridge. It will stay fresh for 7 days in the fridge.
It’s freezer friendly for up to 3 months. Thaw it in the fridge.
More Vegan Chocolate
- Vegan Chocolate Pie – if you like this chocolate tart, then our chocolate pie will also be right up your street!
- The Best Vegan Chocolate Cake – It seriously is!
- Vegan Chocolate Cupcakes – Classic cupcakes at their finest.
- Vegan Chocolate Brownies – Triple chocolate!
- Homemade Vegan Chocolate – From scratch chocolate!
- Vegan Chocolate Muffins – Double Chocolate
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Chocolate Tart
Ingredients
For the Crust:
- 28 Oreos
- ⅓ cup Vegan Butter (75g) Melted
Chocolate Ganache Filling:
- 2 cups Chopped Vegan Chocolate or Vegan Chocolate Chips (350g)
- 1 ¼ cups Canned Coconut Cream (300ml) Unsweetened
- 1 ½ cups Roasted Salted Pecans (165g)
For Decoration:
- Vegan Chocolate Shavings
Instructions
- Add the oreos to the food processor and process into fine crumbs.
- Add melt vegan butter and process again until all the crumbs are coated.
- Spray a 9-inch round pie dish with non-stick spray and then pat down the oreo crust firmly working it a little up the sides of the dish. Place into the freezer to set while you prepare the filling.
- Add the vegan chocolate pieces or chocolate chips to a bowl. Heat the coconut cream to a simmer (you can do this either in a saucepan on the stove or in the microwave, just keep a careful watch on it if you’re doing it in the microwave so it doesn’t boil, you just want it to reach a simmer) and then pour the hot coconut cream over the top of the chocolate making sure all the chocolate is covered. Let it sit for a minute for the chocolate to melt and then whisk it with a hand whisk until you have smooth chocolate sauce.
- Add the pecan nuts and fold into the chocolate.
- Pour the chocolate ganache filling out over the oreo crust and smooth down evenly. Place into the fridge for a few hours* to set completely.
Notes
- This will take at least 4 hours to set properly and may be even longer. So it’s ideal if you can just leave it overnight in the fridge.
- Keep it stored in the fridge and enjoy within 1 week.
Nutrition
*This recipe was previously published under the name ‘Vegan Chocolate Ganache Pecan Pie’ (you can maybe see why it needed a new name). The recipe is largely the same as before, we have just updated the text and photos.
This was really easy to make, so thanks for your clear instructions. It was tasty even though a little bit heavy for me, but chocolate lovers will be very satisfied with it.
So delicious! I made it with Famous Chocolate wafers rather than Oreos.
Awesome! Thanks for the great review Tina!
Lovely chocolatey, easy to make dessert. Surprisingly not too sweet. I served it with some vegan raspberry ice-cream.
I couldn’t find roasted, salted pecans at my supermarket so I toasted plain ones in a pan over a low heat with a little bit of oil (to help the salt stick) and sprinkled over a little salt.
I took it out of the fridge about 40mins before serving and it came out of my dish fairly easily and neatly.
Thanks so much for another great recipe Alison.
Awesome Alie, thanks so much for the great comment and review, serving with raspberry ice cream sounds sublime! 🙂
Is this coconut milk or coconut cream. I am in the Uk.
It’s canned coconut cream. However, full fat canned unsweetened coconut milk can be used as well.
Hi is this freezable? Many thanks Julie
Hi Julie, yes it is! It freezes very well, let it thaw in the fridge after freezing.
I have made this yummy dessert a few times but just wondering since in your picture it looks creamy inside but mine went a lot firmer. The taste was excellent it’s a keeper ty
It definitely does get very firm. I’m guessing it was just a super hot day when we took the photos. 🙂
Hi! I’m sooo excited to make this recipe. Quick question… can I use a tart pan (one that has a removable bottom) so I can pop-out the tart and put it on a serving platter? I’m just unsure if the crust will fall apart and crumble when the sides are removed. Thanks!
Hi Meredith, that should work great! The crust sets firm so there shouldn’t be any issue. All the best! 🙂
Hello! i made this tart today, for my brother birthday tomorrow. I dont know if its because of the coconut milk i used, but the ganache got very hard in the fridge. Should i take it out a few hours?
It is supposed to set very firm, so that sounds right.
Hi Alison
Thank you for this seriously decadent Chocolate Tart recipe. I hosted my Book Club ladies last night and made it for dessert, it was an absolute hit!
Mel 🙂
Awesome Mel! Thanks for the wonderful review!
Hi Alison
I am looking forward to making this tart and I am a beginner. Just wandering do you use salted or unsalted butter?
Either/or is fine, but mine is usually salted. 🙂