Vegan Chocolate Tart with Coconut Crust
Prep time
Cook time
Total time
Serves: 8
  • *for the crust*
  • 4 cups sweetened shredded coconut
  • 2 tbsp egg replacer + ½ cup water {or 4 egg whites}
  • *for the filling*
  • 1 can full fat coconut milk
  • ½ cup dark cocoa powder
  • ½ cup pure maple syrup
  • ⅛ tsp salt
  • 1 tsp vanilla extract
  • *for the coconut whipped cream*
  • 1 can full fat coconut milk, WITHOUT guar gum
  • ½ tsp vanilla extract
  1. First, preheat the oven to 350F. Line the bottom of a tart pan with parchment paper, then spray the whole thing with nonstick spray.
  2. In a medium bowl, combine the shredded coconut and the egg replacer or egg whites. Mix until it's evenly moistened, then press the mixture into the prepared pan, getting up up to the sides.
  3. Cover the crust with tin foil, and fill with pie weights or dry beans.
  4. Bake, covered, for about 15 minutes, then uncover and bake for 10-15 minutes more. The edges should be golden brown and the crust should look dry.
  5. Set the crust aside to cool, and prepare the pudding.
  6. In a medium nonstick pot, whisk together the can of coconut milk, cocoa, maple syrup, salt, and vanilla.
  7. Heat to medium heat, and bring to a boil, whisking often. Then, reduce to a simmer, and let cook for about 15 minutes, whisking occasionally. When a skin starts forming on the top, it's ready. Note that it will be more liquid than regular non-vegan pudding!
  8. Pour the pudding mixture into the prepared crust, and let cool to room temperature. Then, place in the refrigerator for one night {or more}!
  9. At this point, place the can of coconut milk without guar gum in the fridge as well, as it needs to chill overnight.
  10. When ready to serve, invert the can of coconut milk {DO NOT SHAKE}, open it, and pour out the watery liquid. With a spoon, scoop out the thick, creamy substance that is left, and place it in a bowl.
  11. With a mixer, beat the chilled coconut cream until light and fluffy, just like regular whipped cream!
  12. Add in the vanilla, and some powdered sugar if desired. I didn't find that it needed any sweetener, but you might want some!
  13. Top the tart with the coconut whipped cream and enjoy!
Recipe by The Baking Fairy at