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Rich Vegan Chocolate Tart

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A rich and decadent vegan chocolate tart, made with wicked dark chocolate and a hint of coconut! This @mmillyjane recipe makes the perfect masterpiece to serve at any dinner party!


For the crust:

125g rolled oats

150g almonds

4 tbsp coconut sugar

30g cocoa powder

4tbsp melted coconut oil

Pinch of sea salt


For the chocolate filling:

1 tin of full fat coconut milk

1 tsp vanilla extract

500g dark chocolate chips


For the garnish:

Dark chocolate drops

Joe & Seph's Vegan Salted Caramel Popcorn 





  1. Start by preheating your oven to 180°C.
  2. To make the crust pulse both the almonds and oats in a food processor or blender until fine. Add sugar, cocoa powder and salt; pulse until combined. Place mixture in a bowl and add the melted coconut oil. Mix until combined. 
  3. Transfer the crust mixture to a 9-inch tart pan with a removable bottom. Press down evenly.
  4. Bake in the centre of the oven for 15 minutes. Transfer to a wire rack to cool completely for an hour.
  5. To make the chocolate filling, fill a bowl with the chocolate chips and bring the full fat coconut milk to a boil in a separate saucepan. 
  6. Pour the hot coconut milk over the chocolate chips and stir and combine until thick and creamy. 
  7. Then pour the mixture into the cooled tart base. Leave to set in the fridge. 
  8. Finish by adding decorating the tart with the dark chocolate drops and Joe & Seph's Vegan Salted Caramel Popcorn.