These Vegan Salted Dark Chocolate Tarts are no-bake, gluten-free, and SO delicious too! The most important part of getting these vegan chocolate tarts right is using high-quality vegan chocolate and, of course, adding some extra flaky sea salt on top!
How to make vegan chocolate tarts
Make the chocolate tart shell
This easy gluten-free chocolate tart crust is seriously so easy to make because it only contains 4 ingredients and there is no baking required! Simply melt the chocolate and coconut oil, mix it with the almond flour, then press it into the tart pans to set in the freezer.
Please note, you will only add ¼ tsp of salt to the crust if you are using unsalted chocolate.
Can I substitute Almond Flour for other flours?
For a 1:1 substitute, use other nut flours such as cashew or macadamia in these mini chocolate tarts. I have not tried this recipe with other gluten-free flour such as coconut flour, cassava flour, or even standard wheat flour.
What Tart Pan Works Best?
For this recipe, I used two 4-inch non-stick mini tart pans. I love these mini tart pans because they have a removable bottom which makes it super easy to pop out the frozen tarts.
If you prefer to make a larger tart, one 9-inch tart pan would also work for this recipe, though the time in the freezer might slightly increase.
Can I bake the tart crust?
Fun fact- but yes you can actually bake this gluten-free tart crust too! If you want a sturdier crust or just prefer the flavor of a baked crust I actually baked this crust in a test and it tastes delicious.
If you do bake the crust, I don't recommend pushing the tart dough all the way up the sides as it may slump down. All you need to do is bake it at 350F for about 10-12 minutes to firm up. Remove from the oven & let cool before filling with chocolate ganache.
Make the chocolate ganache
While the tart crust is in the freezer, make the ganache! The vegan chocolate ganache used in this recipe contains only five ingredients: Lily's Dark Chocolate, Full-Fat Coconut Milk, Coconut Oil, Vanilla Extract, and Maple Syrup.
I decided to add maple syrup to this tart for a sweeter ganache. If you prefer a ganache with less sugar it is totally optional and still delicious without the maple syrup added. Part of the reason I used maple syrup is that I used super dark chocolate. Lighter chocolate might already be sweet enough without maple syrup added in.
Also- make sure to use full-fat coconut milk so that the ganache actually firms up in the freezer while staying creamy! Lower fat coconut milk will become too icy (due to more water) and won't have the right texture for this vegan chocolate tart.
To make the chocolate ganache, just heat the ingredients over low heat until melted together. Then pour them into the tart shell filled with the hardened almond chocolate crust.
Freeze & top with flaky salt
Since these vegan chocolate tartlets are a no-bake dessert, all they require is more freezing time once the tart is filled with the ganache.
To make a no-bake chocolate tart, I let the tarts sit in the freezer for 1-2 hours until the ganache firms. They can also be set in the fridge, but it may take 2-3 hours or more to completely firm up.
When the mini chocolate tarts are ready to be eaten, remove them from the freezer/fridge and sprinkle them with flaky sea salt. My favorite is Maldon Sea Salt- it tastes amazing and looks gorgeous too. It's my go-to for chocolate desserts like my no-bake Chocolate Freezer Fudge and Vegan Chocolate Chip Cookies.
How Do I Store The Chocolate Tarts?
These tarts store perfectly in the fridge or in the freezer. In the fridge, they will keep up to 4-7 days and in the freezer, they will keep for 1 month.
If you make multiple tarts, just make sure to store them in a closed container between sheets of parchment paper so they don't stick together.
If you are looking for an easy eggless dark chocolate ganache tart made without cream and requiring no baking time- then these Mini Dark Chocolate Tarts are the perfect recipe!
This mini tart recipe also happens to make the perfect vegan Valentine's dessert recipe for two. I can't wait for you to make this delicious vegan chocolate dessert!
-TSG
More Vegan Chocolate Dessert Recipes you will love:
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Mini Vegan Salted Chocolate Tarts
Ingredients
Gluten-Free Chocolate Crust:
- 2.8-3 ounces vegan dark chocolate I used 1 Lily's Sea Salt Extra Dark Chocolate Bar
- 1 Tablespoon coconut oil
- 1 cup almond flour
- ¼ teaspoon salt only needed if the chocolate isn't sea salt flavored
Chocolate Ganache Filling:
- 5.6-6 ounces dark chocolate I used 2 Lily's Sea Salt Extra Dark Chocolate Bars
- 1 cup full-fat coconut milk
- 2 Tablespoons coconut oil
- 2 teaspoons vanilla extract
- ¼ cup maple syrup optional
Instructions
- First make the gluten-free crust. Melt the chocolate and coconut oil and mix with the almond flour until a thick dough forms. Since the chocolate is warm, the dough will still be semi-sticky. Split the dough in half and gently press into the two tart pans. Place the pans into the freezer for 10-15 minutes to set.
- While the crust is freezing, make the chocolate ganache. Add the chocolate, coconut milk, coconut oil, and vanilla extract to a small saucepan and melt together over low heat. Watch carefully so the chocolate doesn't burn and stir constantly while the chocolate is melting. As a last step, add in the optional maple syrup and whisk in.
- Take the tart pans out of the freezer and fill with the chocolate ganache. Place the tarts back in the freezer for 1-2 hours until the chocolate ganache sets and hardens.
- Once the tarts are set, remove from the freezer and sprinkle with the flaky sea salt. Serve and enjoy!
Notes
- For this recipe, I used two 4-inch non-stick mini tart pans. I love these mini tart pans because they have a removable bottom which makes it super easy to pop out the frozen tarts.
- Make sure to use full-fat coconut milk so that the ganache actually firms up in the freezer while staying creamy! Lower fat coconut milk will become too icy (due to more water) and won't have the right texture for this vegan chocolate tart.
- You can actually bake this gluten-free tart crust too! If you want a sturdier crust or just prefer the flavor of a baked crust I actually baked this crust in a test and it tastes delicious. If you do bake the crust, I don't recommend pushing the tart dough all the way up the sides as it may slump down. All you need to do is bake it at 350F for about 10-12 minutes to firm up. Remove from the oven & let cool before filling with chocolate ganache.
- These tarts store perfectly in the fridge or in the freezer. In the fridge, they will keep up to 4-7 days and in the freezer, they will keep for 1 month in a closed container between sheets of parchment paper.
Isabel Lappin says
Could you use coconut flour instead of almond ?
Megan says
I don't recommend it- it really isn't a 1:1 substitute between the two as coconut flour absorbed more liquid.
Zoe says
How would the cooking time and temperature change when using one 11-inch tart pan?
Megan Horowitch says
I've never tested this in an 11-inch tart pan so I am not sure on the quantities needed, however this a no-bake recipe so it wouldn't affect it at all as far as timing goes.
holly burns says
Can they sit out in warm weather at a party and not get too soft?? I am thinking of making them for a baby shower being held indoor/outdoor with the building holding the food being open to the outside air and not being airconditioned.
Megan says
Unfortunately, the inside will likely melt if kept outside.
Sarah says
These look (and sound) soo yummy!! Do you know about how many calories are in each tart? Ty in advance!
ShortGirlTallOrder says
Thank you Sarah! I just calculated it in MyFitnessPal and it appears 1/2 mini 4-inch tart would be 652 calories (with maple syrup and using Lily's dark chocolate bars!)
ShortGirlTallOrder says
Perfect! And they are seriously so easy to make- enjoy!
Ciarra says
I have all of these ingredients in my kitchen right now! I can't wait to try this. Thanks for sharing!