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  • Writer's pictureCharlotte Emily

No-Bake Chocolate Tart

Updated: Aug 23, 2021

No-Bake Chocolate Tart 

Is it just me or does anyone else get a craving for chocolate tart every now and then? This No-Bake Chocolate Tart is easy to make, sure to satisfy your craving and made with ingredients you’re likely to have in your cupboard already. Oh, and it’s only five ingredients! 

The crumbly biscuit base encases the fudgy tart centre, adding sweetness to the rich chocolate and coconut filling – it’s not too sweet, but not too rich.

If you prefer a more solid base rather than one that crumbles, add a little more melted butter into the mixture until it reaches the consistency you prefer! This is so easy to make and perfect for baking when you want to bake, but don’t want to make lots of components… it’s just the filling and the base! 

Preparation  : 30 minutes

Setting Time : 2 hours


– For the Base –

• 280g Golden Oreos

• 75g Dairy-Free Butter

• 20g Cacao Powder

– For the Filling –

• 220g Tinned Coconut Milk (the Cream at the Top of the Tin)

• 450g Chocolate


– For the Base –

  1. Start by removing the cream centre of the Oreos from the biscuit. Place the cream centre in a pan with the butter and melt.

  2. Whilst the butter and cream is melting, break up the Oreos in a food processor (as fine or chunky as you’d prefer – I prefer mine quite fine!) 

  3. In a bowl, combine the cacao powder, broken up Oreos, melted butter and Oreo cream. Mix until it begins to come together (try pressing some between your fingers and if it roughly holds together, its ready!).  

  4. Transfer the base mix into a greased tin and press firmly into the base and sides of the tin with something flat like a spoon or measuring cup, creating as even a surface as possible. 

– For the Filling –

  1. Remove the coconut cream from the top of the coconut milk and place in a pan with the chocolate. 

  2. Melt the cream and chocolate, stirring occasionally to combine. 

  3. Once melted, pour the filling mixture over the base and smoothen the top and to remove any air bubbles, tap the tart on the work surface. 

  4. Place in the fridge and leave to to set fully for 2 hours. 

  5. I decorated with some grated chocolate, but you could also dust with icing sugar or salt. 

  6. Your tart can be stored in the fridge for up to a week (if it lasts that long!).


• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes

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