Vegan rich chocolate tart from 3 ingredients!

Here in Cambridge kosher certified food is not so easy to come by as in some other towns & cities. There are a couple of shops that stock bits and pieces, and in particular, our local Sainsbury’s has a small kosher section. I always like to browse their selection, as I feel it tells me what items must be absolutely essential for a Jewish/kosher lifestyle. 

G-d help us if that’s the case! The items available seem to be largely chocolate, sweets, snacks, cake, biscuits, crackers, soup powder, mayonnaise and mustard. Oy vey! Don’t misunderstand me – I’m relieved to have locally available kosher goods, and from time to time I do indulge myself in a bag of bissli (usually when Kipper isn’t around to see me eat them!) but I can’t help but feel that somehow the essence of kosher food has been missed.

Anyway, a while ago I noticed that Sainsbury’s had started stocking ready-made biscuit crumb crusts in the kosher section. These are really incredibly useful for knocking up a quick dessert in a matter of moments, in an emergency. Or any time you want something fast and easy. They last for ages, so I’ve started keeping one in the cupboard on standby, just in case.

My favourite thing to fill the crusts with is this super-simple chocolate and coconut milk ganache. Simply pour it into the crust and pop into the fridge – maximum 10 minutes work, and an amazing result. The chocolate tart is rich, smooth, creamy, dense, sublimely chocolatey, and generally just gorgeous! The contrast between the silky filling and the crumbly crust is wonderful.

Diary-free rich chocolate tart with only 3 ingredients!

Previously, I made this rich chocolate tart as dessert at Rosh Hashanah, when I needed to cook for about 50 people (yes, really). Obviously I made more than one of them that time! I sprinkled the top with pomegranate seeds, which added sweet-tart crunch, colour, and a bit of seasonality. You can pair the tart with any kind of fruit – I like to serve raspberries alongside it. A dollop of whipped coconut cream wouldn’t be a bad idea either.

I’m still not convinced that pre-made crusts are essential for a kosher lifestyle, but they’re definitely worth browsing the kosher section for!

Rich, smooth, creamy, dense, sublimely chocolatey... this vegan chocolate tart is just gorgeous! No-one will believe it only took 10 minutes & 3 ingredients to make!

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Rich chocolate tart (vegan)
Serves 8
Write a review
Prep Time
10 min
Prep Time
10 min
418 calories
35 g
2 g
30 g
4 g
18 g
107 g
80 g
18 g
0 g
9 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 418
Calories from Fat 262
% Daily Value *
Total Fat 30g
Saturated Fat 18g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 2mg
Sodium 80mg
Total Carbohydrates 35g
Dietary Fiber 3g
Sugars 18g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 170g pre-made graham cracker crumb crust (or equivalent prepared crust)
  2. 300g dark chocolate
  3. 400ml tin coconut milk
  1. Remove the cover from the crust so it is ready to fill. Set aside.
  2. Break the chocolate into squares and place in a large heat-proof bowl.
  3. Pour the coconut milk into a pan and heat on a medium flame, stirring, until it just comes to a boil. Remove from the heat and pour over the chocolate. Leave to stand for 2-3 minutes.
  4. Beat the chocolate and coconut milk mixture with a wooden spoon until smooth and glossy. Pour into the crumb crust - it should just fit.
  5. Refrigerate for several hours until firm. Serve!
  1. Store any leftovers in the fridge.
If you’re looking for more ideas to fill your biscuit crumb crusts, here are some recipes from other bloggers:
Instant Orange Cheesecake from FabFood4All
Baileys Salted Caramel & Fudge Cream Pie from Munchies and Munchkins
Banoffee Pie from Lovely Appetite
Chocolate Cashew Pie from Tin and Thyme
New York Style Cheesecake from Little Sunny Kitchen

I’m adding this recipe to a few foodie link-ups. Tea Time Treats is organised by Lavender & Lovage and The Hedgecombers, who also hosts this month. Since I made this delicious chocolate tart as part of my birthday tea, I think it definitely qualifies. 
The theme for January’s We Should Cocoa, organised by Tin and Thyme and hosted this month by Lovely Appetite, is simple recipes. And recipes don’t get much more simple than this one! 




  1. hi I wanted to try your recipe but don’t like coconut can I use almond milk instead? And can I get the measurements in cups or ounces not sure what grams or ML is equivalent to

    • Hi Shifra. I don’t know whether almond milk would work so well as it doesn’t ‘set’ like coconut milk when chilled, so the texture of the finished tart might be different. To be honest you can’t taste the coconut in the tart, so if I were you I would try it with coconut milk – you probably won’t be able to tell that it’s there! A 400ml can is a regular sized can, about 2 cups. 300g of chocolate is about 10 1/2 oz. I hope this helps! Helen x.

  2. I would happily lose myself in one of these for a few hours- it looks scrummy!

  3. Think leftovers will freeze?

  4. Pingback: Chocolate orange pudding ice-lollies - frozen sugar-free vegan treats! - Family-Friends-Food

  5. Thannks so much for linking up to We Should Cocoa! I love the idea of this 3 ingredient tart! Coconut and chococlate?! yes please!!

  6. That looks so delicious and rich – thanks for sharing

  7. Am using reduced fat coconut milk, hope it will work.

  8. Just looking at it makes me assume it has a ton of ingredients in it! Amazingly only 3!

  9. Goodness me that looks amazing! Apologies for taking so long to get to comment and share – This tart absolutely shines! You are a brave soul catering for 50 x

    • Thanks Helen. I did have a bit of help with the catering 🙂 Knocking up a few of these tarts was a doddle though, and with a scoop of ice-cream provided a low-effort, impressive dessert. Definitely a recipe to keep handy for such occasions!

  10. This sounds sooo yummy 🙂 bookmarking this recipe for sure. Going vegan for January and have already found so much inspiration!

  11. Love the idea of coconut ganache. Would be useful to know how to make a vegan crumb crust though.

  12. I love the sound of this tart and it sounds so easy to make – must try for my next dinner with friends!

  13. What a lovely and easy dessert. I would love to serve it with raspberries.

  14. What an ingenious idea, I’ve never seen this filling before, thanks for sharing:-) Thanks also for linking to my cheesecakes;-)

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