Vegan chocolate & date tart with a slice cut out

Chocolate & date tart

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(3 ratings)

Prep: 30 mins Cook: 40 mins Plus chilling

More effort

Serves 8

Impress your guests with this decadent chocolate and date tart in a shortcrust pastry case. Suitable for vegans, it's sure to go down a treat with everyone

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal395
  • fat27g
  • saturates16g
  • carbs30g
  • sugars17g
  • fibre5g
  • protein4g
  • salt0.6g
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  • flour, for rolling



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 320g shortcrust pastry sheet (we used Jus-Rol, which is vegan)
  • 180g medjool dates, pitted and chopped
  • 400ml coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 1 tsp vanilla extract
  • 200g dairy-free dark chocolate, finely chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 3 tbsp coconut oil
  • 1 tbsp cocoa powder
  • ½ tbsp icing sugar


  1. Un-roll the pastry sheet onto a lightly floured surface, mix the cocoa powder and icing sugar together. Use a sieve to sprinkle all over the pastry sheet, then fold in half like a book and chill for 15 mins. On a lightly floured surface, roll the pastry sheet into a slightly larger rectangle, big enough to line a 20cm tart tin. Line the tin, leaving any overhanging pastry – you'll trim this away once the tart is baked. Chill for 30 mins on a baking tray. Heat oven to 200C/180C fan/gas 6.

  2. Line the pastry with greaseproof paper and fill with baking beans. Bake for 15-20 mins, then remove the paper and beans and bake for 15 mins more, until cooked through. Remove from the oven and leave the case to cool in its tin, then trim the sides.

  3. While the pastry is cooling, make the date caramel. Warm the coconut milk until steaming, then pour 120ml of the coconut milk over the dates. Soak for 5 mins then tip into a food processor with the vanilla extract and a big pinch of flaky salt. Blitz until smooth. Spread the caramel onto the base of the tart and put in the fridge for 30 mins to set a little. 

  4. To make the ganache topping, heat the remaining coconut milk over a low heat until steaming. Put the chocolate and coconut oil in a large bowl and pour the warm coconut milk over the top. Leave to sit for a minute, then gently stir until combined. Spoon the mixture over the caramel and spread it out – don’t worry if the caramel comes up the sides a bit. Sprinkle with flaky sea salt and leave to set in the fridge for about an hour, then bring to room temperature before slicing and serving.

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Comments, questions and tips

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16th Jul, 2019
I really loved this recipe. I made it for some vegan friends and myself, but my son, who is not vegan loved it so much that he asked for it again - result. It is a bit of a millionaires' shortbread affair and to me tastes better a few days later, which is handy if you have any leftovers. There are three layers - pastry (buy vegan or not if you don't care, or make your own), the toffee layer, which is blitzed dates and coconut milk, and the top layer which is dark chocolate and the rest of the can of coconut milk. Simple to make, and quick in terms of effort, though you need to keep putting it in the fridge between layers.
2nd Dec, 2018
I made this yesterday and in general it turned out really well. But I’d tweak a few things if I were to make it again: - the dates didn’t really dissolve properly in the coconut milk so it wasn’t a smooth caramel, and there wasn’t really enough compared to the chocolate layer so I would use 250g dates and heat them in 200ml coconut milk. - there was too much of chocolate layer and it’s a bit soft even after 12 hours in the fridge so I would just use the remaining 200ml coconut milk But it’s a really good vegan dessert option!
Bobbie Bowden's picture
Bobbie Bowden
18th Jul, 2018
This has the potential to be an amazing recipe! I will be making it again for a second time but with a few adjustments: 1. Instead of using pastry I will make a raw base out of coconut oil, dates, brazil nuts, almonds and a lil honey. Or you could just do a simple biscuit base! 2. The date caramel was amazing, I think next time I will add either a bit of rose water or an earl grey teabag to the infusion to give it more flavour but you defo don’t need too. I recommend putting it in the freezer to set rather than the fridge 3. The ganache turned out PERFECTLY and was so delicious however 4 hours in the fridge was defo not enough to set it. I left it for 4 hours, took it out to cut into it and all of the caramel was oozing out leaving a gap between pastry and ganache. It turned into a massive mess so in the end I left it in the freezer overnight then cut it into squares the next day where it held its shape much better, looked a mess but tasted great.
Lauren Kelly's picture
Lauren Kelly
3rd Jun, 2020
Can you tell me if I should use coconut milk from a can or from a carton (the thinner stuff like milk substitute)?
lulu_grimes's picture
7th Jun, 2020
Hi, This is coconut milk from a can. Lulu
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