Low-Carb Vegan Chocolate Tart – Dairy Free Recipe

This is a low-carb vegan chocolate tart that I make for my boyfriend who is a vegan (and has a nut allergy). It’s a light and fluffy, triple chocolate vegan tart that’s made with a coconut-based crust and topped with a vegan chocolate cream. It’s a very easy to make vegan dessert that tastes like a dairy-based chocolate tart.

It is a time of year when many of you are looking for a treat. I am no exception. While some of you may be looking for something simple, like a carob chocolate tart (this is a great recipe to keep in the freezer for use during the holidays), others may be looking for something a little more complex.

All you need is 5 ingredients and about 30 minutes. Ingredients: 6 tbsp almond butter 2 tbsp coconut oil 3 tbsp cocoa powder 1 cup erythritol  (swerve) 2 tbsp raw cacao powder 1 tsp vanilla extract Makes 8 servings. First, melt the coconut oil and almond butter in a saucepan over medium heat. Stir in the erythritol, raw cacao powder and vanilla extract. Once melted, transfer into a greased 9 inch tart pan (I used a Silicone one) and smooth out.  Second, remove the dish from the oven and add the raw cacao powder to the mixture. Stir to combine and then press into the tart. Read more about vegan chocolate tart recipe and let us know what you think.


Vegan chocolate ganache dessert with low carbs



A delicious chocolate filling is encased in a crisp chocolate tart shell. This dairy-free dessert is decadent and delicious, and it will appeal to both vegans and non-vegans.

20m + 25m Medium




  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. Grease a 9.5-inch (24-cm) fluted tart pan.

  3. In a mixing basin, combine the dry crust ingredients.

  4. Mix the coconut oil into the dry ingredients until everything is thoroughly mixed.

  5. Spoon the mixture into the pan and push the base into place with your fingers. Continue to work on the foundation until it is equally covering the pan’s base and sides.

  6. Preheat oven to 350°F and bake for 12 minutes. Remove from the oven and set aside to cool while you make the filling.


I have been on a quest for the perfect low-carb vegan chocolate tart, and this is it! All that’s missing is the whipped cream which I will share later in the post. This is a perfect dessert for those of you who are craving something sweet, but are dairy-free and carb conscious—believe me when I say there is no better sugar-free dessert to help you get through the low-carb phase of your diet.. Read more about vegan chocolate tart, tofu and let us know what you think.

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