This no-bake chocolate orange tart has a rich, creamy chocolate ganache filling that goes deliciously well with the chocolatey base made with oats and puffed rice! It’s the easiest chocolate tart recipe I’ve ever made, and you won’t even notice it’s refined sugar-free and vegan!
If you’re anything like me, you love a dessert that feels fancy but doesn’t take hours to make, this dark chocolate orange tart checks all the boxes. The crust comes together effortlessly, and the silky, orange-scented ganache filling is unbelievably decadent.
You won’t believe how rich and chocolatey it tastes. And if you’re as hooked on simple, show-stopping tarts as I am, you’ll love my vegan matcha tart or zesty lemon tart next!
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Why You’ll Love This Recipe
It takes no time at all to put it all together.
A great make-ahead, easy, fuss-free recipe!
Looks so gorgeous - guaranteed to impress everyone!
Dark chocolate and orange are a classic combination that works gorgeously well.
The no-bake dessert is great for summer too, when you don't want to turn on that oven!
Recipe Ingredients
Tart base: I used rolled oats and puffed rice, along with walnuts, cocoa powder, maple syrup, and coconut oil to make the no-bake tart crust. You can use quick-cooking oats too. If you can't find puffed rice, try popped amaranth or just leave it out altogether. Add an equivalent amount of oats!
You can also make the crust with cookies like Oreos or digestive biscuits like I did for my no-bake mango cheesecake.
Cocoa powder: For making a chocolate-flavored crust.
Walnuts: Any nuts would do, but I love the combination of chocolate with creamy, sweet walnuts.
Sweetener: I used maple syrup to make the base sweet. It also helps bind the "dough" for the no-bake crust. Feel free to use date syrup or honey.
Coconut oil: Melted coconut oil also helps bind the crust and give it a rich texture and flavor.
Sea salt: To enhance the overall flavor of the filling and crust.
Chocolate: I used 70% dark chocolate. Check the label to make sure the chocolate is dairy-free if you want a vegan tart.
Coconut milk: Full-fat coconut milk works the best here.
Orange zest: You’ll need 1 whole orange to give it that citrusy punch.
How To Make Chocolate Orange Tart
As fancy as this no-bake tart may look, it really comes together very easily!
Step 1: Pulse oats, puffed rice, walnuts, and cocoa powder in a food processor till they look like semi-fine bread crumbs.
Step 2: Add melted coconut oil and maple syrup and blend to form a sticky dough.
Step 3: Taste the dough and adjust for sweetness.
Step 4: Transfer to a 6-inch pan and press evenly to form the crust. Refrigerate the crust while you make the chocolate ganache.
Step 5: In a saucepan, heat milk to a gentle simmer and pour over the chocolate. Let it stand for a minute or two.
Then stir till the chocolate melts and you have a smooth, shiny mixture. Add orange zest, and mix well.
Step 6: Let the chocolate orange filling cool a bit. Then pour it onto the crust. Sprinkle sea salt on top. Refrigerate overnight (or at least 4 to 6 hours till the filling sets).
Step 7: Garnish with berries, orange zest, and candied oranges. Slice and serve!
Pro Tips
- Use your hands to press the no-bake chocolate orange tart crust firmly. Make sure the crumbs cover the side of the tin too.
- If using a chocolate bar, chop or break it before pouring the warm coconut milk over it. It will melt faster.
- Smoothen the top of the chocolate orange filling before you set it to chill. Use a toothpick to get rid of air bubbles.
- Use a tart pan with a removable base. If you don't have one, line the bottom of your pan with parchment paper. That will help you remove the chilled tart easily.
- Allow the no-bake crust to set in the refrigerator for at least 1 hour. You can also make the crust a day before. Keep it refrigerated.
- Make sure the chocolate ganache has ample time to set. I like to keep it refrigerated overnight.
- Let the chocolate tart come to room temperature before serving for the best flavor!
How To Serve The Chocolate Orange Tart
This chocolate orange tart is so rich and decadent that it needs no accompaniment at all. But, if you're in an indulgent mood, top it with a dollop of whipped cream! I like to serve it at room temperature, so do take it out of the refrigerator at least an hour before serving.
Chocolate Orange Tart Recipe FAQs
Yes, you can! You can make the crust a day before. Pour the ganache filling the next morning. Let this set in the refrigerator for 6-8 hours and garnish just before serving. You can also make the whole tart a day before!
You can dress up a salted chocolate orange tart any way you want. I chose berries, candied oranges, golden dragees, and more orange zest to give it color. Edible flowers, whipped cream, orange slices, or even a sprinkle of sea salt look beautiful.
You can use the recipe to make individual desserts using 3-inch pans like I did for my granola breakfast tart recipe.
This recipe was originally posted in Feb'2019. It has now been retested and updated with new images and text.
📖 Recipe
Chocolate Orange Tart
Ingredients
Tart
- 1.5 cup Oats
- 1/2 cup Puffed rice
- 1/4 cup Walnuts
- 2 tbsp Cocoa powder
- 1/4 tsp Sea salt
- 3-4 tbsp Maple syrup
- 1/4 cup Coconut oil, melted
Filling
- 1.5 cup Dairy free chocolate or Dark chocolate (70%)
- 1/2 cup Coconut milk
- Zest of one full orange
- 1/4 tsp Sea salt
Instructions
Tart
- Keep a 6-inch tart pan with removable base ready.
- Combine oats, puffed rice, walnuts, cocoa powder in a food processor. Pulse till the mixture looks like semi-fine crumbs.
- Add 3 tbsp of maple syrup and the melted coconut oil. Pulse again till combined. You should get a sticky dough. Taste and adjust for sweetness.
- Press evenly into the tart pan. Refrigerate.
Filling
- Heat the coconut milk in a saucepan till it comes to a gentle simmer. Add the chocolate. Let it stand for a minute. Mix well till all chocolate is melted and is smooth and shiny.
- Stir in the orange zest. Let the mixture cool for a few minutes before pouring into the prepared tart base. Sprinkle the sea salt on top.
- Refrigerate for 4-6 hours or overnight until the filling is completely set.
- Garnish with berries, candied oranges, and more orange zest. Slice and serve. Enjoy!
Video
Notes
- Use your hands to press the no-bake chocolate orange tart crust firmly. Make sure the crumbs cover the side of the tin too.
- If using a chocolate bar, chop or break it before pouring the warm coconut milk over it. It will melt faster.
- Smoothen the top of the chocolate orange filling before you set it to chill. Use a toothpick to get rid of air bubbles.
- Use a tart pan with a removable base. If you don't have one, line the bottom of your pan with parchment paper. That will help you remove the chilled tart easily.
- Allow the no-bake crust to set in the refrigerator for at least 1 hour. You can also make the crust a day before. Keep it refrigerated.
- Make sure the chocolate ganache has ample time to set. I like to keep it refrigerated overnight.
- Let the chocolate tart come to room temperature before serving for the best flavor!
Sonia says
Absolutely love this - what an amazing idea! I love the addition of puffed rice for that extra crunch. Thank you for this!!
Carrie Pankratz says
Chocolate and orange are my favorite together. This rich dessert is perfect and I love that it doesn't use refined sugar. I can't wait to share this with my gluten and dairy-free friends!
Natasha Minocha says
Thank you so much Carrie! So happy you like this recipe! xx