Chocolate Orange Tart

5 from 4 votes

Chocolate Orange Tart - A no-bake treat, so rich, creamy, and decadent that you won't even notice it's refined sugar-free, and vegan!

Prep Time25

Setting Time6

Total Time6 25

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: Servings

Calories: 346kcal

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.

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!

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!