Vegan chocolate coconut tart. A simple recipe for a delicious summer chocolate coconut dessert. The tart consists of a cocoa shortcrust base with ground almonds and desiccated coconut, a summery coconut layer that is reminiscent of Bounty and a creamy chocolate ganache layer made from just two ingredients! This vegan tart tastes incredibly delicious and light, is easy to make and quick to prepare + only requires a few ingredients! Perfect as a summery and healthy dessert.
It tastes like …
The seasons are slowly changing into spring. After the long and cold winter, I immediately have an increased desire for light and summery recipes. What does the combination of chocolate and coconut sound like? In my opinion: PERFECT! And this recipe is more than perfect:
Vegan chocolate coconut tart. It tastes suspiciously like the summer classics “Bounty” and “Raffaello”!
Anyone who has followed my recipes and me for a long time knows how much I like the combination of chocolate and coconut!! For this recipe, I was inspired by three of my recipes and picked the best: you can already find the delicious cocoa shortcrust pastry base with almonds in the Chocolate Orange Tart. Here I also added desiccated coconut. The coconut layer is also the basis for the vegan coconut balls, which taste like the classic Raffaello pralines and Bounty bars! You are already familiar with the chocolate ganache from the most delicious and easiest vegan chocolate cake!
The result is this delicious chocolate coconut tart! The best thing about it: the tart is easy to make!
Vegan Chocolate Orange Tart – Here’s how
This vegan tart is super easy to make: A simple shortcrust pastry with cocoa, ground almonds and desiccated coconut as the base + a coconut layer and creamy chocolate ganache made from just a few ingredients.
Start with the shortcrust pastry base: To do this, quickly knead all the ingredients into a dough and press into a lightly greased tart baking pan (ideally with a lifting base). This works best if you roll out the dough and then place it in the mold and press it down firmly. I use this tart pan for this.
Prick the dough a few times with a fork to avoid air bubbles and blind bake in the oven.
Blind baking is a method in which the dough base is pre-baked without filling. So that it maintains its shape, it is covered with baking paper and weighted down with dried legumes before blind baking. Chickpeas, peas, lentils, beans or other legumes that you have at home are suitable for this. Alternatively, you can also use rice.
After baking, take the pan out of the oven and let the shortcrust pastry base cool down completely.
… consists of a coconut layer of coconut cream, desiccated coconut, agave syrup and vanilla and a creamy ganache made of dark chocolate, coconut milk and optionally some powdered sugar.
Coconut layer: To do this, puree all the ingredients in a blender until creamy, spread them on the base and place the pan in the freezer for about 30 minutes so that the mixture sets.
For the coconut filling, you only need the coconut cream in a can of coconut milk (400 ml, full-fat). To do this, put a can of coconut milk in the refrigerator for a few hours and do not shake before use. The coconut cream hardens in the refrigerator, separates from the liquid and is easier to remove. One can of coconut milk (400 ml) is usually sufficient for 200 g of coconut cream.
Chocolate ganache: Break the chocolate into pieces and bring to the boil with the coconut milk in a saucepan. Add powdered sugar and simmer briefly. Then let it cool down a bit, pour it onto the solidified coconut mass and let it solidify in the refrigerator (preferably overnight). The filling is very liquid at first, but it will solidify in the fridge, don’t worry ;-).
A light dessert for every occasion
Decorate the tart as you like before serving: whether with birthday candles, chocolate and coconut flakes or homemade coconut balls – the tart is suitable for every occasion!
Otherwise, the tart should be stored in the refrigerator so that the ganache stays nice and firm :-).
Have fun baking and enjoy <3.
Searching for more vegan baking recipes? Take a look here:
- Vegan Cherry Crumble Cake
- Vegan Coconut Carrot Cake
- Chocolate-Nut Babka
- Chocolate Nut Swirl Banana Bread
- Vegan Poppy Seed Crumble Cheesecake
If you make this Vegan Chocolate Coconut Tart, be sure to leave a comment and / or give this recipe a rating! I love to hear from you guys and how my recipes tasted to you! If you do make this recipe, share your creation on Instagram as a photo and use the hashtag #byanjushka. Always so happy to look through your photos of recipes!
Vegan Chocolate Coconut Tart
Shortcrust pastry base
- 175 g flour
- 25 g ground almonds or more flour
- 50 g grated coconut
- 2 tbsp baking cocoa
- 80 g sugar
- ½ tsp vanilla extract or 1/2 packet of vanilla sugar
- ¼ tsp salt
- 120 g chilled plant-based margarine
- 2 tbsp almond drink or other vegetable milk
- 200 g coconut cream*
- 125 g grated coconut
- 50 g agave syrup
- ½ tsp vanilla extract
- 1 can coconut milk 400 ml, full fat
- 180 g dark chocolate
- 30 g powdered sugar optional
- homemade coconut balls*
- chocolate and coconut flakes
- Preheat the oven to 180 °C, top and bottom heat. Lightly grease the tart tin*.
- Quickly knead all the ingredients for the shortcrust pastry base to form a dough and press evenly into the baking tin. Pierce the dough with a fork a few times to prevent air bubbles from forming during baking. Blind-bake in the oven for about 15-20 minutes*. Then remove and let cool down on a cake rack.
- For the coconut filling, remove the solid coconut cream from the can and puree in a blender with desiccated coconut, agave syrup and vanilla. Spread the mixture on the cooled chocolate tart base. Place the mold in the freezer for about 30 minutes, until the mixture has set.
- For the ganache, break the chocolate into pieces, heat it with the coconut milk in a saucepan and stir well until the chocolate has melted and everything is mixed together. Stir in the powdered sugar, take the saucepan off the stove and let it cool for a few minutes.
- Pour the ganache out of the coconut mixture and place in the refrigerator for about 2 to 4 hours, or preferably overnight, until it has set.
- Decorate as desired before serving. Then store in the refrigerator to prevent the ganache from melting.
- If you replace an ingredient, please note that the consistency and the result may change.
- For the coconut filling, you only need the coconut cream in a can of coconut milk (400 ml, full-fat). To do this, put a can of coconut milk in the refrigerator for a few hours and do not shake before use. The coconut cream hardens in the refrigerator, separates from the liquid and is easier to remove. One can of coconut milk (400 ml) is usually sufficient for 200 g of coconut cream.
- It is advisable to use a tart form with a removable base.
- Blind baking is a method in which the dough base is pre-baked without filling. So that it stays in its shape, it is covered with baking paper and weighted down with dried legumes before blind baking. Chickpeas, peas, lentils, beans or other legumes that you have at home are suitable for this. Alternatively, you can also use rice.
- The baking time can vary depending on the oven.