Easy No-Bake Vegan Chocolate Cranberry Tart (Perfect for Christmas!)
A decadent, no-bake vegan chocolate tart with a crumbly chocolate cookie crust, silky chocolate-coconut ganache, and a jewel-like topping of sugared cranberries—a perfect make-ahead Christmas dessert.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Ingredients
2 cups vegan chocolate cookies/crackers
5 tablespoons melted vegan butter or coconut oil
1 ½ cups dairy-free dark chocolate, chopped
1 cup full-fat coconut milk
¼ cup pure maple syrup
1 teaspoon vanilla extract
1 ½ cups fresh cranberries
½ cup sugar (plus extra for rolling)
Pinch of salt
Instructions
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Line the base of a tart pan with parchment. In a food processor, blitz cookies into fine crumbs. Add melted vegan butter and blend to combine.
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Press the mixture firmly into the pan base and up the sides. Chill for 15–20 minutes.
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In a small saucepan, heat coconut milk until steaming—not boiling. Pour over the chopped chocolate and let stand 2 minutes. Add maple syrup, vanilla, and salt. Whisk until glossy and smooth.
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Pour ganache over chilled crust. Smooth top with spatula. Chill for at least 2 hours, until firm.
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Place ½ cup sugar and ½ cup water in a saucepan. Bring to a simmer, add cranberries, and stir for 1 minute just until glossy—not burst. Drain; roll cranberries in extra sugar until sparkly.
Arrange sugared cranberries on tart just before serving. Slice and enjoy!
Notes
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The tart can be made up to 2 days ahead; add cranberries last.
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Swap cranberries for raspberries or pomegranate seeds for variation.
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For a gluten-free base, use GF vegan cookies.
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Use plant-based whipped cream or coconut yogurt to serve.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 17 g
- Sodium: 95 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg