No-Bake Vegan Chocolate Tart from Farmacy Kitchen

We’d like to live on the surface of this tart.

Photo by Jenny Huang

There’s a lot to love about Camilla Fayed’s chocolate tart. For starters, it doesn’t require an oven—or any heat at all. Then there’s the fact that it features a deeply chocolatey filling that’s texturally halfway between a mousse and a cold custard. Its hazelnut-cacao-coconut crust (easily blitzed, then pressed into a pan) tastes like if an Almond Joy had a baby with Nutella. Oh, and did we mention that the whole thing’s vegan?

Fayed’s raw chocolate tart is from Farmacy Kitchen—an ode to all things plant-based, born out of her Notting Hill restaurant, Farmacy London.

“We wanted the book to appeal to as wide an audience as possible, vegans and non-vegans alike,” says Fayed. “Chocolate tarts are an undisputed worldwide favorite as a dessert option, and so it only seemed natural to ensure we included a yummy, plant-based alternative. This recipe is 100% plant-based, organic, GMO-, refined sugar- and chemical-free.”

We made it in a round, 9-inch springform pan rather than the square one specified in the instructions, and it worked like a dream. (One we’ve had every night since, to be specific.) In fact, the round shape gave it a festive, cake-like stature that contributed to its other show stopper-y qualities and made it easy to slice. Because it’s no-bake, we’d guess that you can make it in just about any high-sided cake, pie, or brownie dish.

Fayed recommends serving it with chia jam—we loved it coupled with a seedy, tart variety. “One could always get creative and add seasonal fruits as a topping,” says Fayed. “Such as raspberries in the summer.” It’d also be great with a pinch of salt and a dollop of coconut yogurt sweetened with a little maple syrup. (But for the record, we’d happily take it plain any day.)

Have you made this tart? Let us know what you think in the comments!

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