Vegan Chocolate Tart with Sea Salt (No-Bake Filling)

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This vegan chocolate tart is basically a giant, fancy truffle sitting on a cookie crust. The filling is a simple ganache made with just chocolate and hot plant milk, and it sets up dense and fudgy in the fridge. A little flaky sea salt on top brings out the richness of the chocolate.

The technique here is dead simple: you’re making a ganache. Hot liquid melts chocolate, you whisk it smooth, pour it into a crust, and let the fridge do the rest. No baking the filling, no tempering. If you’ve ever made hot chocolate from scratch, you can make this tart. It’s just as easy as Fudgy No-Bake Vegan Cosmic Brownies.

Why This Vegan Chocolate Ganache Tart Works

Traditional ganache is just chocolate and cream, but plant milk swaps in without any weird adjustments. The fat in the chocolate does most of the heavy lifting for texture. Creamy plant milks like oat, soy, and cashew work best here. Almond milk is thinner, so if that’s what you’ve got, use the full 2 cups of chocolate chips. I only had almond milk on hand and it worked great, giving a dense, fudgy filling that slices cleanly. If you like this ganache texture, you’ll also love Vegan Chocolate Coconut Fudge.

Most Oreos are vegan (check your label to be sure), which makes this whole dessert come together fast. You crush them, mix with butter, press, and bake for 10 minutes. That’s it.

Ingredients for Vegan Chocolate Tart

For the chocolate cookie crust:

• 1¾ cups chocolate cookie crumbs (about 20-24 Oreos)
• ¼ cup melted vegan butter
• 2 tablespoons sugar
• Pinch of salt

For the dairy-free chocolate ganache filling:

• 12 oz (2 cups) vegan chocolate chips
• 1 cup plant milk (oat or soy recommended)
• 2 tablespoons maple syrup (optional, for extra sweetness)
• 1 teaspoon vanilla extract
• Pinch of salt
• Flaky sea salt for topping

How to Make Vegan Chocolate Tart with Sea Salt

Make the crust: Preheat your oven to 350°F. Blitz 20-24 Oreos in a food processor until you have fine crumbs. Mix the 1¾ cups cookie crumbs with ¼ cup melted vegan butter, 2 tablespoons sugar, and a pinch of salt. Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan or springform pan. A springform makes it easier to remove. Really pack it in there, especially where the bottom meets the sides. Bake for 8-10 minutes, then let it cool completely before filling.

Make the ganache: Heat 1 cup plant milk in a small saucepan until it just starts to simmer. Don’t let it boil. Put 2 cups vegan chocolate chips in a heatproof bowl and pour the hot milk over them. Let it sit for 2-3 minutes so the heat can start melting the chocolate. Then whisk from the center outward until completely smooth. Add 1 teaspoon vanilla, 2 tablespoons maple syrup if using, and a pinch of salt. Whisk again.

Assemble: Pour the ganache into your cooled crust. Give the pan a few taps on the counter to pop any air bubbles and level the top. Sprinkle flaky sea salt over the surface while the ganache is still wet so it sticks.

Chill: Refrigerate for at least 4 hours, or overnight. The ganache needs time to set up properly. It’ll look too soft at first, but trust the process.

Slice and serve: Use a sharp knife dipped in hot water and wiped clean between cuts. This gives you those clean edges. Serve cold.

Tips for the Best Chocolate Ganache Tart

Don’t boil your milk. If the milk gets too hot, it can cause the chocolate to seize up and get grainy. You want it steaming and just barely bubbling around the edges.

Use good chocolate. This is a two-ingredient filling. The chocolate flavor is front and center, so use something you actually like eating. Semi-sweet or dark vegan chocolate chips both work.

The ganache will look loose. When you first pour it, it’ll seem way too liquidy. This is normal. It firms up significantly in the fridge.

Press the crust firmly. A loosely packed crust will crumble when you try to slice the tart. Use the bottom of a measuring cup to really compress it.

How to Store Vegan Chocolate Tart

Keep this tart in the refrigerator, covered, for up to 5 days. It actually tastes better after a day or two once the flavors meld together. You can make it 2-3 days ahead if you’re prepping for an event.

Don’t freeze this tart. The ganache texture changes when frozen and thawed, becoming grainy instead of smooth.

Vegan Chocolate Tart Variations

Peanut butter swirl: Warm 3 tablespoons peanut butter and drizzle it over the ganache before chilling. Use a toothpick to swirl it through.

Orange chocolate: Add 1 teaspoon orange zest and ½ teaspoon orange extract to the ganache.

Espresso: Dissolve 1 tablespoon instant espresso powder into the hot milk before pouring over the chocolate.

Different crust: Graham cracker crust works too if you prefer something less chocolate-forward. Use 1½ cups graham crumbs with the same butter and sugar amounts.

Make This Vegan Chocolate Tart

This dairy-free chocolate tart proves you don’t need cream to make a rich, decadent dessert. The ganache is silky, the Oreo crust adds crunch, and that sea salt ties everything together. It’s the kind of recipe that looks like you spent hours in the kitchen when you really just let the fridge do the work. For more chocolate treats, try Easy Date Chocolate Bark or Vegan Chocolate Pudding. Give it a try and share your creations on Pinterest, Instagram and Facebook!

Vegan Chocolate Tart with Sea Salt

A rich, fudgy vegan chocolate tart with an Oreo cookie crust and silky ganache filling, topped with flaky sea salt. Only 6 ingredients and no baking required for the filling.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 310 kcal

Equipment

• 9-inch tart pan (or springform)
• food processor
• Medium saucepan
• Heatproof bowl
• Whisk

Ingredients

  

Chocolate Cookie Crust

• 1¾ cups chocolate cookie crumbs about 20-24 Oreos
• ¼ cup vegan butter melted
• 2 tablespoons sugar
• 1 pinch salt

Chocolate Ganache Filling

• 12 oz vegan chocolate chips 2 cups
• 1 cup plant milk oat or soy recommended
• 2 tablespoons maple syrup optional
• 1 teaspoon vanilla extract
• 1 pinch salt
• flaky sea salt for topping

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Instructions

 

• Preheat oven to 350°F.
• Process 20-24 Oreos into fine crumbs in a food processor. Mix 1¾ cups cookie crumbs with ¼ cup melted vegan butter, 2 tablespoons sugar, and a pinch of salt.
• Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan. Use the bottom of a measuring cup to pack it tightly. Bake for 8-10 minutes. Cool completely.
• Heat 1 cup plant milk in a saucepan until just simmering. Do not boil.
• Place 2 cups (12 oz) vegan chocolate chips in a heatproof bowl. Pour the hot milk over the chocolate and let sit for 2-3 minutes.
• Whisk from the center outward until completely smooth. Add 1 teaspoon vanilla extract, 2 tablespoons maple syrup if using, and a pinch of salt. Whisk to combine.
• Pour the ganache into the cooled crust. Tap the pan on the counter to release air bubbles and level the top.
• Sprinkle flaky sea salt over the surface immediately while the ganache is still wet.
• Refrigerate for at least 4 hours or overnight until completely set.
• Slice with a sharp knife dipped in hot water and wiped clean between cuts. Serve chilled.

Notes

Plant milk: Oat, soy, cashew milk work best. If using almond milk, use the full 2 cups chocolate chips as it's thinner.

Make ahead: This tart can be made 2-3 days in advance. Store covered in the refrigerator for up to 5 days.

Don't freeze: The ganache texture becomes grainy when frozen and thawed.

Keyword chocolate tart with sea salt, dairy-free chocolate tart, no-bake chocolate tart, vegan chocolate tart, vegan ganache tart