No-Bake Vegan Chai Chocolate Tart

Treat yourself to the tastes of the tropics with this decadent dessert. The intensity of dark chocolate is the perfect accompaniment to the rich flavours of dates, black tea, warm spices, and coconut milk. It’s ideal for any occasion and any crowd!

Prep Time
20 minutes
2 hours 30 minutes chilling time
Cook Time
5 minutes
No-bake vegan chai chocolate tart on a platter with two slices cut, one served on a plate

Tart pan with removable bottom (9½ x 1-inch)

Parchment paper

Scale OR dry measuring cups

Measuring spoons

Liquid measuring cup

Food processor fitted with a metal blade OR blender

Mortar and pestle

Drinking glass OR dry measuring cup

Medium bowl (heatproof)

Fine-meshed sieve

Small heavy-bottomed saucepan

Plastic wrap

Heatproof spatula

Offset spatula

Small offset spatula OR butterknife

Serving dish OR cake stand

Chef’s knife

8 to 10 slices
For the no-bake crust:
  • 1⅓ cups (113 g) shredded coconut, unsweetened
  • 1¼ cups (178 g) raw almonds
  • 3 pcs green cardamom pods (see Chef’s Tips)
  • ½ tsp (2 g) ground cinnamon
  • ¼ tsp (1 g) salt
  • 1 cup (155 g) pitted dates, roughly chopped (see Chef’s Tips)
  • 1 tbsp (13 g) coconut oil
For the filling:
  • 2½ cups (425 g) dark chocolate (between 60% to 85%), finely chopped
  • ½ cup (125 ml) water
  • 2 tbsp (12 g) black tea leaves (or approximately 5 to 6 tea bags)
  • 1 inch (6 g) fresh ginger, julienned
  • 8 pcs green cardamom pods
  • 5 pcs whole cloves
  • 1 3-inch (4 g) cinnamon stick
  • 1 tsp (2 g) black peppercorns
  • 1 pc star anise
  • 1½ cups (375 ml) full-fat coconut milk, canned
  • ⅔ cup (145 g) Redpath® Dark Brown Sugar, packed
  • ¼ tsp (2 g) salt
  • 2 tsp (10 ml) pure vanilla extract
Garnishes (optional):


  • Coconut whipped cream
  • Chocolate shavings
  • Ground cinnamon
  • Flaky sea salt (or Maldon salt)
  • Almonds (slices, crushed, or slivered)
  • Coconut flakes (toasted or untoasted)
For the crust:

Step 1

Lightly grease the bottom of a 9½ x 1-inch tart pan with a removable bottom. Line the bottom with a parchment round; this will make the tart easier to slide off the pan bottom when unmolding.

Step 2

In a food processor fitted with the metal blade, process the shredded coconut and whole almonds until it resembles flour.

Step 3

In a mortar and pestle, crush cardamom pods. Remove and discard the green husks. Finely crush the cardamom seeds. Add to the bowl of the food processor, along with the ground cinnamon and salt. Pulse to combine. Add in the chopped dates and coconut oil. Pulse several times until the mixture is uniform in texture and forms a slightly sticky “dough”.

Step 4

Press the crust mixture onto the bottom and up the sides of the tart pan as evenly as possible. Use a flat-bottomed drinking glass or the bottom of a dry measuring cup to help flatten out the bottom.

Step 5

Place into the fridge to chill and firm up; at least 30 minutes.

For the filling:

Step 1

Place the finely chopped dark chocolate (see Chef’s Tips) into a medium heatproof bowl. Place a fine-meshed sieve over the bowl.

Step 2

In a small heavy-bottomed saucepan, add the water, black tea leaves (or tea bags, if using), and ginger. Place onto medium heat and bring mixture to a boil. Cover and reduce heat to medium-low and simmer; 1 minute. This will deactivate the enzyme in raw ginger that may curdle coconut milk. Transfer the ginger tea to a small bowl; cover and leave to steep (see Chef’s Tips).

Step 3

Place the cardamom pods, cloves, cinnamon stick, peppercorns, and star anise into the mortar. With the pestle, gently pound the spices until coarsely crushed; do not make into a powder.

Step 4

Place the broken spices into the bottom of the small heavy-bottomed saucepan that was used for the ginger; no need to wash. Place over medium heat while constantly swirling to gently toast the spices until fragrant, being careful not to burn the spices; about 30 seconds to a minute.

Step 5

Add in the coconut milk (see Chef’s Tips), the Redpath® Dark Brown Sugar, and salt. Stir constantly until milk just begins to simmer. Mix in the ginger tea and vanilla extract until well combined; do not boil as this may cause the coconut milk to split. Remove from heat and pour the hot coconut milk through the sieve into the chopped chocolate. Discard solids. Let sit for about a minute. With a heatproof spatula, slowly stir the coconut milk mixture into the chocolate, starting in the centre and slowly moving the spatula outwards until chocolate is melted and mixture is smooth and glossy.

Step 6

Pour the chocolate ganache into the chilled crust. Evenly smooth out with an offset spatula. Place back into the fridge to chill and set; at least 2 hours or until firm.

To remove:

Step 1

Slowly and carefully push the base of the tart shell upwards. Remove outer ring. Slide an offset spatula (or the tip of a butter knife) around the base of the tart, between the crust and parchment paper. Gently slide the tart off the base and onto a serving dish or cake stand.

Step 2

Garnish with desired toppings or serve simply as is. Use a sharp chef’s knife to slice (see Chef’s Tips).

Slice of no-bake vegan chai chocolate tart on a blue-grey plate with a fork