My Basket (0)

  • No products in the basket.
Official Ninja Website

Vegan Chocolate & Coconut Tart

by Pamela Higgins
on 5th May 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Chocolate and coconut makes for a delicious, indulgent combination. This dessert is not only rich and tasty but it’s also gluten-free, dairy-free, vegan and contains no refined sugar – bonus!

Vegan Chocolate & Coconut Tart

Rate this recipe

Ideal served on a weekend or for friends when you want to impress.


  • For The Tart Case
  • 90g rolled oats (can be gluten Free)
  • 100g unsweetened desiccated coconut
  • 2 tbsp flaxseeds
  • 2 tbsp chia seeds
  • 4 tbsp agave nectar (or maple syrup)
  • 2 tbsp coconut oil (melted)
  • 1/2 tsp vanilla extract
  • For The Filling
  • 1 x 280g pack firm or silken plain tofu
  • 1 tsp coconut oil
  • 50g dark chocolate (check it's vegan / dairy-free)
  • 2 tbsp cacao powder
  • 4 tbsp agave nectar
  • 1 tsp vanilla extract
  • To Decorate
  • 3 tbsp unsweetened desiccated coconut
  • 3 tbsp toasted coconut chips
Prep Time


  1. Preheat the oven to 170 degrees C. Lightly grease a loose-bottomed 20cm deep flan or tart tin and place on a baking sheet.

  2. First make the tart case: Mix together the oats, coconut and flaxseeds in a bowl.

  3. Mix together the chia seeds with 6 tablespoons water and leave for 5 minutes to form a gel.

  4. Now add this into the bowl along with the agave, melted coconut oil and vanilla and mix well. Leave to stand for 5 minutes.

  5. Tip into your prepared dish and spread across the base evenly and up the sides to reach the top. Bake for 15-20 minutes until golden and firm, then leave to cool completely.

  6. Meanwhile make the filling: Place the tofu into your Ninja Kitchen Auto IQ. Very gently melt the coconut oil and dark chocolate together then set aside for 5 minutes. Whisk in the cacao powder and agave nectar and add to the food processor along with the vanilla.

  7. Whizz up until completely smooth (this can be made up to 2 days ahead and kept in a container in the fridge). Spoon this into the cooled tart case then scatter over the coconut. Chill in the fridge for at least 1 hour.

  8. When you’re ready to serve, remove from the fridge and carefully remove from the tart tin then slice up. Now enjoy!

    Keep any remaining slices in the fridge (covered) for at up to 3 days.

Pamela Higgins

My love of healthy food was originally inspired by my commitment to fitness and wellbeing. But that's not to say I don't like a treat from time to time. It was when I started looking for healthy treats that still satisfied my sweet tooth that I realised how little there was to choose from. Despite being labelled 'healthy', many of the recipes I came across relied heavily on processed sugar and fat - which is why I decided to take matters into my own hands.
Read more posts by Pamela Higgins