Introducing, the absolute best, easiest, yummiest dessert ever! This vegan chocolate tart is made with coconut milk instead of cream, uses almond powder instead of normal flour (making it gluten-free), maple syrup instead of sugar (so no refined sugars either), is no-bake, AND Ayurvedic! Seriously people, what more could you ask me for here (other than a trip to the Maldives, that is)?!
Also, you might notice that the photos of this tart are THE BOMB! And no, I’m not just flattering myself. For this shoot, I collaborated with the most amazing local photographer: Sarah Miguet Cadet. Her food styling and photography are just insanely amazing, I’m literally in love with her work. So yeah, go check her out and spend hours swooning over her photos and Insta feed, just like I did.
Why is this recipe so amazing?
Ok, so first of all, you don’t need to bake it, and it doesn’t take hours to set! I mean, ladies, come on: you can literally have this tart on your table in an hour (with most of that time just involving waiting!).
Secondly, if you’re cutting down on gluten or refined sugar or even dairy, but you still have a major sweet tooth (like me) and are always in desperate need of dessert (also like me), then this is your go-to dessert.
And lastly, the number of ways to personalize this tart are infinite! Let me explain:
How to personalize this vegan chocolate tart:
- Sprinkle flaky fleur de sel on top of the ganache. It will amplify the chocolate flavor by like a hundred million.
- Add fresh pomegranate seeds on top for a beautiful pop of color.
- Add fresh passion fruit, or a mixture of passion fruit and passion fruit coulis or syrup. So pretty, so yummy, so exotic.
- Sprinkle with dried or toasted coconut to give it an extra coconutty flavor.
- Sprinkle with crushed pistachios if you’re all about them nuts!
- Decorate with edible flowers because, I mean, why not! The result is sooooo pretty! <3
- For the crust, try swapping out some of the almond powder with hazelnut powder, and then top with crushed almonds and hazelnuts.
- Add some rosewater to the chocolate ganache and then top with rose petals. Hello Valentine’s Day dessert!
- Top with fresh berries, like blueberries and raspberries.
Are you getting my point here? This chocolate tart is the perfect healthy jumping-off point that you can totally customize according to your mood, your diet, and what you have on hand.
How can this recipe be Ayurvedic?
One of the main principles in Ayurveda is to never mix milk and fruit. That’s why if you’re adding fruit to this recipe, using coconut milk instead of cream means that you’re totally good!
Also, the addition of powdered cardamom and cinnamon, two commonly used spices in Ayurveda, has a warming effect on the body, therefore promoting digestion. Ayurveda always encourages the use of spices for the healing effect that they have, so go on and add more of the spices that you love to this tart!
My recipe for vegan chocolate tart with coconut milk
Vegan chocolate tart with coconut milk (no-bake, GF, Ayurvedic)
For the crust
- 135 g almond flour
- 55 g coconut oil
- 20 g cocoa powder
- 1 tbsp maple syrup
For the ganache
- 205 g dark baking chocolate I like Lindt 70%
- 125 ml coconut milk full fat
- 1 tsp powdered cardamom
- 1 tsp powdered cinnamon
To make the crust
- In a large glass bowl, mix all the ingredients for the crust together until they form a dough.
- Line a pie dish or cake mould with baking paper. Press the dough with your fingers until it's totally flat and has some edges, about 1 cm.
- Place in the fridge while you prepare the ganache.
To make the ganache
- Finely chop the chocolate. Place in a large glass bowl.
- Heat the coconut milk until it comes to a boil, then pour over the chocolate.
- Do not touch for 1 minute. Then, whisk until your ganache is smooth with no remaining chunks of chocolate.
- Pour ganache into crust, and place in fridge to set for 1-2 hours.
- For a cardamom version: add 1 tsp powdered cardamom into the ganache, and sprinkle with some more when the tart is set.
- For a simple version: simple sprinkle with flaky salt before serving the tart.
- For a cinnamon version: sprinkle with powdered cinnamon before serving the tart.