Dairy-Free No Bake Chocolate Tart


  • Makes: 8 servings


  • For the Filling
  • 1 cup Ripple Vanilla Half & Half
  • 2 cups vegan chocolate chips
  • ½ tsp vanilla extract
  • ½ tsp nutmeg
  • 2 T coconut oil

  • For the Crust
  • Vegan vanilla sandwich cookies
  • 8 tablespoons vegan butter

  • Toppings
  • Powdered sugar, blueberries, raspberries, coconut cream


  1. To begin, make a double broiler and melt your chocolate chips.
  2. Add Ripple Half & Half and let your chocolate and milk melt.
  3. Once Half & Half and chocolate are fully melted and incorporated, add vanilla, nutmeg and coconut oil. Mix until fully combined and set aside.
  4. Make your crust by blending the sandwich cookies and butter in a food processor until a doughy consistency is achieved. Press into your tart mold.
  5. Pour the chocolate mixture into the tart crust and place in the freezer for 30 mins – 1 hour.
  6. Once solid, top the tart with coconut cream, blueberries, raspberries and powdered sugar. Slice to section out and serve.

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Place chocolate chips in a double boiler over low heat. Continue stirring until the chocolate has melted completely.