Easy No-Bake Vegan Bounty Tart – Make-Ahead Chocolate Coconut Dessert
No-Bake Vegan Bounty Tart is a rich layered dessert with a chewy chocolate-almond crust, a creamy coconut filling, and a glossy dark chocolate topping. It has all the flavor of a coconut chocolate bar, but in a sliceable tart that looks extra special on the table.
The crust is deep and chocolatey with a soft, fudgy bite from dates and almonds. On top of that sits a sweet coconut layer that is thick, creamy, and easy to smooth into the shell.
Once the dark chocolate topping sets, every slice gives you three distinct layers and plenty of coconut flavor. It is the kind of dessert that feels elegant, but the process is surprisingly simple.
Table of contents
Why You’ll Love This Recipe
- No oven needed, which makes it great for warm days
- The layers look beautiful when sliced
- It uses simple pantry ingredients with a homemade feel
- The coconut filling is creamy and holds its shape well
- It is easy to make ahead for gatherings or holidays
Ingredients
Candy base
- 10.5 oz (300 g) almonds
- 8 oz (230 g) Medjool dates, pitted
- 3 tablespoons coconut oil
- 2 tablespoons cocoa powder
- 2 tablespoons maple syrup
- Pinch of salt
Finish
- 1 1/4 cups (300 ml) coconut cream
- 1/3 cup + 1 tablespoon (125 g) maple syrup
- 3 tablespoons coconut oil
- 10.5 oz (300 g) desiccated coconut
- 2 teaspoons vanilla extract
- 8 oz (225 g) dark chocolate
- 1 cup (240 ml) coconut cream
Ingredient Notes & Substitutions
- Almonds: Whole raw almonds work well here. You can swap in cashews for a slightly softer crust.
- Medjool dates: They should be soft and sticky. If yours feel dry, soak them in warm water for 10 minutes, then drain well.
- Coconut cream: Use full-fat coconut cream for the best texture. Avoid light coconut milk.
- Desiccated coconut: Unsweetened desiccated coconut gives the cleanest coconut flavor and best filling texture.
- Dark chocolate: Use a dairy-free dark chocolate if you want to keep the tart fully vegan.
- Maple syrup: This adds sweetness and helps the layers stay smooth. Agave can work in a pinch.
How to Make
- Add the almonds, pitted dates, coconut oil, cocoa powder, maple syrup, and a pinch of salt to a food processor.
- Blend until the mixture holds together when pressed and looks like a sticky chocolate crumb.
- Press the crust mixture firmly into a tart pan, covering the base and sides evenly. Chill while you make the filling.
- In a saucepan, warm the coconut cream and coconut oil just until combined and smooth.
- Pour the warm mixture over the desiccated coconut in a bowl.
- Add the maple syrup and vanilla extract, then mix until the filling is thick and evenly combined.
- Spread the coconut filling into the chilled crust and smooth the top. Chill again until firm enough to hold the topping.
- Add the dark chocolate and coconut cream to a heatproof bowl or saucepan.
- Warm gently until the chocolate melts, then stir until smooth and glossy.
- Pour the chocolate topping over the coconut layer and spread evenly
- Chill until fully set, then decorate as desired and slice to serve.
Expert Tips
- Press the crust very firmly so it slices cleanly later.
- Line the tart pan base or use a removable-bottom tart pan for easier release.
- Let the warm coconut mixture cool slightly before spreading if it feels very loose.
- Smooth each layer before chilling so the tart looks neat once sliced.
- Chill the tart long enough for clean layers, especially before adding the topping.
- Use a sharp knife wiped clean between cuts for the prettiest slices.
- Keep the chocolate topping just warm enough to pour so it does not melt the coconut layer underneath.
- For extra decoration, top with homemade coconut balls or chocolate-dipped truffles.
Storage & Freezing
- Store No-Bake Vegan Bounty Tart covered in the refrigerator for up to 5 days. The texture stays best when kept chilled.
- You can also freeze the tart for up to 2 months. Freeze whole or in slices, wrapped well. Thaw in the refrigerator before serving.
- For the cleanest slices after freezing, let it sit at room temperature for about 10 to 15 minutes before cutting.
Variations
- Add a little orange zest to the filling for a chocolate-orange version
- Use cashews instead of almonds in the crust
- Stir mini chocolate chips into the coconut layer for extra texture
- Sprinkle flaky sea salt on top for a sweet-salty finish
- Top with toasted coconut for a more rustic look
No-Bake Vegan Bounty Tart
This No-Bake Vegan Bounty Tart has a chewy chocolate date crust, a creamy coconut center, and a smooth dark chocolate topping. It is rich, sliceable, and perfect for making ahead.
Ingredients
Equipment
Method
- Add the almonds, dates, coconut oil, cocoa powder, maple syrup, and salt to a food processor. Blend until the mixture becomes sticky and holds together when pressed.
- Press the crust mixture firmly into the bottom and sides of a tart pan. Chill while preparing the filling.
- Warm the coconut cream and coconut oil for the filling in a saucepan until smooth.
- Pour the warm mixture over the desiccated coconut in a bowl. Add the maple syrup and vanilla extract, then mix until fully combined.
- Spread the coconut filling evenly into the chilled crust and smooth the top. Chill until slightly firm.
- For the topping, warm the coconut cream and add the dark chocolate. Stir until melted and smooth.
- Pour the chocolate topping over the coconut filling and spread evenly.
- Chill the tart until fully set, about 4 hours or until firm enough to slice cleanly.
- Decorate as desired and serve chilled.
Nutrition
Video
Notes
- If the dates are dry, soak them in warm water for 10 minutes, then drain well before blending.
- Use full-fat coconut cream for the best texture.
- A removable-bottom tart pan makes serving much easier.
- Chill thoroughly before slicing for clean layers.
- Decorate with coconut balls, truffles, or extra coconut if desired.
Tried this recipe?
Let us know how it was!FAQs
Can I make No-Bake Vegan Bounty Tart ahead of time?
Yes. This is a great make-ahead dessert because it needs chill time anyway and slices well once fully set.
Do I need a tart pan?
A tart pan with a removable bottom works best, but you can also use a pie dish lined well for easier lifting.
Can I use shredded coconut instead of desiccated coconut?
Yes, but the filling may be a bit looser and more textured. Finely shredded or desiccated coconut works best.
How do I know the crust is ready?
It should hold together when pressed in your hand and stay compact when pressed into the pan.
Can I use canned coconut milk instead of coconut cream?
Only if it is very thick and full-fat. Coconut cream gives the best stable filling.
Is this tart very sweet?
It is sweet, rich, and dessert-like, but the dark chocolate helps balance the coconut filling nicely.
Key Takeaways
- No-Bake Vegan Bounty Tart features a chewy chocolate-almond crust, creamy coconut filling, and a glossy dark chocolate topping.
- This dessert is easy to make, requires no oven, and looks impressive when sliced.
- Key ingredients include almonds, Medjool dates, coconut cream, and dark chocolate.
- You can make it ahead for gatherings, and it stores well in the fridge or freezer.
- Variations include adding orange zest, using cashews, or stirring in mini chocolate chips.
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Estimated reading time: 7 minutes
