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Ultimate Vegan Chocolate Tart

Introducing Ultimate Vegan Chocolate Tart!

So, what do we have here? First, a gluten-free vanilla pastry crust, then a fudgy layer of brownie followed by a rich dark chocolate ganache, and finally, a salted caramel chocolate frosting cream. This tart is insanely good. Super chocolatey, and loaded with different textures and flavors, it’s the ultimate chocolate tart(let)!

Let’s make it!

Ultimate Vegan Chocolate Tart

Before starting, here is a little disclaimer: If you are looking for a quick dessert, you might pass this one as it requires some time to make all the different layers. Okay, with that being said, let’s start!

We start by making the crust that consists of a mix of oat flour and almond flour. Coconut oil gives it a flaky texture, and maple syrup brings sweetness. If you don’t want the subtle coconut flavor, use deodorized coconut oil.

Combine all the ingredients in a mixing bowl to form a dough, then press it down into small 4-inch tart rings. The dough cannot be rolled out, so you will have to shape it into each ring. This is the step that will take the longest.

I made small tartlets here, but feel free to double the recipe if you want to make a large one.

Ultimate Vegan Chocolate Tart

Next, bake for about 15 minutes or until golden brown!

Now onto the super fudgy brownie layer! It is based on my Extra Fudgy Vegan Brownies recipe with a few changes. Once baked into a thin layer, it is cut and placed on the bottom of the crust.

For the second layer, we have a very simple chocolate ganache that consists of almond milk and dark chocolate. Nothing complicated, but it results in is a rich, creamy, and chocolatey ganache.

Ultimate Vegan Chocolate Tart

To finish, the coconut caramel chocolate cream! It’s the icing on the cake, literally and figuratively.

To make the caramel, simmer coconut cream and coconut sugar for a few minutes or until it has slightly reduced. Then, pour in more coconut cream and dark chocolate chunks. Both will add richness to the cream and help it firm up once cold.

This cream topping has a nice salted caramel flavor with coconut undertones. So good! A sprinkle of crushed hazelnuts (or almonds or peanuts) on top, and you’re ready to go!

Ultimate Vegan Chocolate Tart

I hope you will love these chocolate tartlets! They are super rich, chocolatey, creamy, and addicting! You will definitely not stop at one slice!

For more chocolate desserts, check out these Chocolate Mousse Praline Domes or this Salted Caramel & Vanilla Mylk Chocolate Bars!

Let me know in the comments if you try this ultimate vegan chocolate tart recipe!

Ultimate Vegan Chocolate Tart
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Ultimate Vegan Chocolate Tart

Ultimate Vegan Chocolate Tart

4 from 6 votes
Author: Thomas Pagot
Super rich and creamy chocolate tartlets with a layer of fudgy brownie, chocolate ganache, and a salted caramel chocolate frosting!
Prep Time : 1 hour
Cook Time : 38 minutes
Resting Time : 4 hours
Total Time : 5 hours 38 minutes
Servings 2 tartlets (4 servings)





Salted Caramel Chocolate Topping



  • Preheat oven to 350°F (175°C). Line two 4-inch tart rings with parchment paper and place them on a baking sheet.
  • In a mixing bowl, combine the oat flour, almond flour, maple syrup, coconut oil, and vanilla extract until it forms a soft dough. Press the dough into each tart ring, first press into the bottom to make a thin layer, and then shape the sides. Try to make it thin as you don't want a crust too thick.
  • Bake for 10-15 minutes, depending on the thickness, until the crust is golden brown. Remove from heat and let it cool completely before removing the crust from the tart rings.


  • Preheat oven to 350°F (175°C). Line a 7×6-inch baking pan with parchment paper.
  • In a mixing bowl, combine the oat flour, coconut sugar, cocoa powder, almond milk, and oil. Melt the dark chocolate over a double boiler. Once melted, pour into the batter and whisk until fully combined.
  • Pour the batter into the prepared baking pan (you should have a thickness of about 1/4-inch) and bake for about 15 minutes. Remove from heat and let cool completely.
  • Cut two circles of brownie large enough to fit into the bottom of the crust. If you prefer a thinner layer of brownie, feel free to flatten it. You will have extra brownie, just eat it or save for later.

Chocolate Ganache

  • Place the dark chocolate chips or chunks in a small bowl. Heat the almond milk in a saucepan over medium heat. As soon as it starts to boil, remove from heat and pour over the dark chocolate. Whisk for a couple of minutes, or until the chocolate is fully melted and combined with the almond milk. Let it cool for 10 minutes before pouring into the tartlets, over the brownie layer. Refrigerate for about 2 hours, or until the ganache has set.

Salted Caramel Chocolate Frosting

  • Place the 1/2 cup of coconut cream and coconut sugar in a small saucepan. Heat over medium heat and bring to a simmer. Let simmer for about 8 minutes. Remove from heat and stir in the vanilla extra, sea salt, and dark chocolate chips. Stir until the chocolate has melted. Next, add the 1/4 coconut cream and stir to combine. Transfer to a bowl, cover with plastic film, and refrigerate for at least 2 hours or until the frosting has set.
  • Transfer the frosting to a piping bag and pipe rounds on each tartlet (see photos). Top with crushed hazelnuts or almonds, and enjoy!
  • These tartlets will keep in the refrigerator for up to 3 days. Let sit on the counter for 10 minutes before serving.
Course : Dessert, Sweets
Cuisine : French
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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5 stars
Once again I am struck by your beautifully laid out and photographed recipes, and your detailed clear instructions. Thank you for so generously sharing your creations! I look forward to making this for a post pandemic celebration.

1 star
Excelente receta.
Una consula, la harina de avena se puede reemplazar por harina de arroz, harina de garbanzo o que harina sin gluten?? y qué cantidades??
Todas tus recetas son super, gracias por compartir Thomas

Hola Idelsa,
Si lo que quieres es una harina sin gluten, la harina de avena no contiene gluten.

Could this be made into a single tart? Any recommendations? Thanks!

If as you suggested doubling the ingredients for a single tart, what size tart pan would you use?

Any suggestions for substituting the oat flour? I have coeliac disease and can’t consume oats, but would love to make this with a replacement flour if possible! Thanks in advance.

5 stars
I made this today and it was a success! Approved by non vegans! I subbed the almond flour for all purpose flour in the crust and added walnuts on top! Thanks for sharing!

5 stars
Just one word: d e l i c i o u s.
First off, I am bad at baking, I have never made crusts, ganaches, brownies and frostings. I don’t have tart rings so I just made a large crust.
Following this recipe was easy and the beautiful pictures really help you out during the process.
The cake turned out amazing, even non-vegans loved it (they had no clue it was vegan), and in a couple of minutes it was gone.
Thomas, I can’t thank you enough for this recipe, it’s beyond perfect. You are one of the best vegan chefs out there.

5 stars
Dear Thomas, this is the best tart/ cake that I have ever eat. I’ts hard for me to understand that I was making it and it made my husband very happy in our half a year of marriage calibration 🙂 Thank you very much 🙂
I would like to ask about the Salted Caramel Chocolate Frosting- how do you keep it stable? for me, even after a long time in refrigerate it stayed fluid
Maybe you have some tips?

3 stars
Not sure what I did wrong but it was all a disaster! The crust broke in a thousand pieces when I tried to remove it from the mould (I waited for it to cool down completely), the brownie also broke down in pieces. And I let the frosting almost 3 hours in the fridge and it was still completely liquid. I put everything together how I could without the frosting and added raspberries and strawberries to cover the mess and used the frosting as a sauce on top when serving. Taste wise it was good, but didn’t look at all like the pics Haha