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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.
Prep Time20 minutes
Cook Time10 minutes
Chill Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Keyword: chocolate tart with sea salt, dairy-free chocolate tart, no-bake chocolate tart, vegan chocolate tart, vegan ganache tart
Servings: 12 slices
Calories: 310kcal

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

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.