No-Bake Mini Chocolate Tarts
Last Updated on March 22, 2022 by Annie
Rich, decadent, and vegan, these no-bake mini chocolate tarts are a chocolate lover’s dream! Made with an Oreo cookie crust and filled with a rich, creamy chocolate ganache filling, these no-bake tarts are perfect for all of your chocolate cravings!
These overly chocolaty tarts came about in the most innocent fashion…. a chocolate craving. When I didn’t feel like heating up the oven to make a chocolate chip cookies and I had run out of vegan fudgesicles, I knew it meant trying something new.
With a smooth and creamy chocolate ganache filling and a chocolaty Oreo cookie crust, you need these no-bake mini chocolate tarts in your life right now.
They are the perfect vegan dessert for just about any occasion. Date-night in? Make them the night before and bring them out for a decadent bakery quality dessert. Taking to a friend’s house? Drop them on a plate with a side of toppings and you are good to go. Keeping for yourself? Freeze and eat as you see fit.
Why We LOVE These Mini Chocolate Tarts
As if you need any more reasons to love a chocolate dessert, here are just a few highlights for why you should be making these vegan chocolate tarts, STAT!
- Chocolate on chocolate. You are looking at a chocolate cookie crust topped with a chocolate ganache filling for the ultimate chocolate-lovers treat.
- No-bake. Keep your house cool with this easy no-bake recipe.
- Ultra-rich. From the Oreo cookie crust to the creamy chocolate ganache filling, these ultra-rich chocolate tarts are a decadent dessert!
- Oreo crust base. Doesn’t anything with Oreos automatically make it better?
How to Make No-Bake Mini Chocolate Tarts
Ingredients You’ll Need
- Oreo crust– Made from crushed Oreo cookies and melted butter pressed into the base of a standard muffin tin.
- Chocolate– A dairy-free, semi-sweet chocolate works perfectly in this recipe.
- Coconut cream– The thick creamy part of a full fat-can of coconut milk.
- Plant-based butter– Adds a salty smooth texture to the chocolate tart filling.
- Vanilla– Boosts the flavor of the chocolate in these vegan tarts.
- Sugar– For just a touch of sweetness (in case you were worried they wouldn’t be sweet enough).
Directions for Vegan Chocolate Tarts
- Crush Oreos. Pulse Oreo cookies in a blender or food processor until finely crushed.
- Melt plant-based butter in a microwave-safe bowl until completely melted.
- Mix crust. Pour the Oreo crumbs into the melted butter and mix until it resembles a wet sand mixture.
- Divide the crust. Scoop about 2 1/2- 3 tablespoons of the Oreo cookie crumb mixture into the well of a standard muffin tin. Repeat until all muffin tins have roughly 3 tablespoons of the cookie crust mixture.
- Press into muffin tins. Smash the Oreo crust into the base and up the sides of each muffin tin. The crust won’t go all the way to the top of each muffin cup.
- Refrigerate while you make the no-bake chocolate filling.
- Melt chocolate. In a microwave safe bowl, heat coconut cream and chocolate until melted (about 45 seconds).
- Mix with liquid ingredients. Once melted, add plant-based butter, vanilla, and sugar. Stir until smooth.
- Pour and chill. Pour into the prepared Oreo cups and refrigerate to set, at lest 4 hours.
Dairy-Free Changes to No-Bake Chocolate Tarts
There are a few different ingredients that help keep these chocolate tarts not only dairy-free but also vegan.
- Oreos– Naturally dairy-free, Oreos make the perfect base for these tarts.
- Plant-based butter– I replace a traditional butter with a plant-based one to keep the smooth texture of traditional butter without all of the dairy.
- Coconut Cream- Instead of using heavy cream, these chocolate tarts whip up perfectly with a full fat coconut cream.
- Chocolate Chips- Be sure to use a dairy-free chocolate chip such as Enjoy Life, Simple Truth Organic (Kroger Brand), or Great Value Free From Chocolate Chips (Walmart Brand). If you have found other dairy-free chocolate chip brands, feel free to drop a comment below to share!
Serving Suggestions
I honestly don’t think there is a wrong way to eat these chocolate tarts but here are a few ways that definitely take it up a notch.
- Whipped cream– You can easily top these with a scoop of whipped cream such as TruWhip Vegan or Reddi-Wip Almond.
- Fresh fruit– Add some sliced strawberries, fresh blueberries, or raspberries to the top of these tarts.
- Vanilla Ice Cream– Just go all out and add a scoop of vegan vanilla ice cream like Oatly Vanilla.
- Nuts– A sprinkle of salted peanuts, almond slices, or chopped pecans would add a nice salty crunch to these tarts.
- A mixture of all of the above. Add some fresh fruit, a dollop of whipped topping, and a sprinkle of nuts for an all-out treat!
Storing Vegan Chocolate Tarts
These no-bake chocolate tarts make a great make-ahead recipe since you can whip them up and store them either in the refrigerator or freezer.
- Refrigerate– Place the chilled mini chocolate tarts in an air-tight container for up to 1 week.
- Freezer– For longer storage, keep these chocolate tarts in a freezer-safe container for up to 3 months.
- Thawing– When you take the tarts from the freezer to thaw, allow them to thaw in the refrigerator for a few hours before serving.
More Vegan Chocolate Treats to Try Next
When your next vegan chocolate craving kicks in, try one of these delicious desserts next!
If you tried these decadent No-Bake Chocolate Tarts and enjoyed them feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
You can also get delicious dairy-free recipes and tips by signing up for my newsletter!
No-Bake Chocolate Tarts
Rich, decadent, and 100% dairy-free, these vegan no-bake chocolate tarts are a sweet treat perfect for any ocassion!
Ingredients
Oreo Cookie Crust
- 30 Oreos
- 6 Tablespoons Plant-based Butter
Chocolate Ganache Filling
- 10 ounce Chocolate Chips dairy-free
- 1 cup Coconut Cream
- 2 Tablespoons Plant-based Butter
- 1 Tablespoon Vanilla
- 2 Tablespoons Sugar
Instructions
-
Pulse Oreo cookies in a blender or food processor until finely crushed.
-
Melt plant-based butter in a microwave-safe bowl until completely melted.
-
Pour the Oreo crumbs into the melted butter and mix until it resembles a wet sand mixture.
-
Scoop about 2 1/2- 3 tablespoons of the Oreo cookie crumb mixture into the well of a standard muffin tin. Repeat until all muffin tins have roughly 3 tablespoons of the cookie crust mixture.
-
Smash the Oreo crust into the base and up the sides of each muffin tin. The crust won't go all the way to the top of each muffin cup.
-
Refrigerate while you make the no-bake chocolate filling.
-
In a microwave safe bowl, heat coconut cream and chocolate until melted (about 45 seconds).
-
Once melted, add plant-based butter, vanilla, and sugar. Stir until smooth.
-
Pour into the prepared Oreo cups and refrigerate to set, at lest 4 hours.
