This no-bake chocolate strawberry tart has a silky dairy-free ganache filling, a crispy almond flour crust — and not a single thing goes in the oven. The crust is almond flour and coconut oil, pressed straight into the pan and chilled. The filling is just four ingredients: dairy-free dark chocolate, coconut milk, vanilla and a touch of maple syrup. That’s it.

No eggs. No dairy. No gluten. No baking. Perfect for Mother’s Day — or honestly any day you want something that looks bakery-level without the effort.

Why You’ll Love This No-Bake Chocolate Strawberry Tart

No baking required — just chill and serve
Smooth, silky chocolate ganache filling
Naturally gluten-free with an almond flour crust
Simple ingredients, impressive results
Ready in about 20 minutes of active work

Tips for Best Results

Use full-fat canned coconut milk — the carton kind is too watery and the ganache won’t set properly.
Chop the chocolate finely so it melts evenly when the hot coconut milk is poured over it.
Pour the ganache while still warm for a perfectly smooth finish.
Chill fully before slicing — at least 1-2 hours in the fridge.
Use a warm knife for clean cuts — run it under hot water and wipe dry before each slice.
Add a pinch of espresso powder to the ganache to deepen the chocolate flavour (optional but highly recommended).

How to Store

Store covered in the fridge for up to 3 days. To make ahead, freeze the crust and ganache (without strawberries) for up to 1 month — add the strawberries fresh before serving.

More No-Bake Desserts

If you loved this tart, try these next:

Almond Flour Chocolate Cake (Gluten Free, Oil Free)

No Bake Chocolate Strawberry Tart (Vegan & Gluten Free)

This no-bake chocolate strawberry tart has a crispy almond flour crust, a silky dairy-free chocolate ganache filling, and fresh strawberries on top. No oven, no eggs, no dairy, no gluten. Just chill, slice and serve.

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Ingredients

Chocolate Crust

2¼ cups (225 g) almond flour
6 tablespoons (40 g) cocoa powder
¼ teaspoon salt
6 tablespoons (90 ml) maple syrup
6 tablespoons (90 ml) coconut oil

Vegan Chocolate Ganache

1½ cups (360 ml) full-fat coconut milk
2 cups (300 g) vegan dark chocolate, chopped
3 tablespoons (45 ml) maple syrup
1½ teaspoons vanilla extract
Optional: ½ teaspoon instant coffee or espresso powder

Topping

Fresh strawberries halved

Instructions

Make chocolate crust

Mix almond flour, cocoa powder, and salt. Add maple syrup and melted coconut oil. Mix until a soft dough forms.
Press evenly into a 10-inch tart pan (bottom and slightly up the sides).
Chill 30 minutes.

Make chocolate ganache

Microwave coconut milk in a glass measuring cup for 45 to 60 seconds until very hot but not boiling.
Pour coconut milk over chopped chocolate.
Let sit 1–2 minutes, then stir until smooth.
Mix in maple syrup, vanilla and instant coffee or espresso powder, if using.

Assemble

Pour ganache into chilled crust and smooth the top.
Refrigerate 1–2 hours until firm.
Cut strawberries in half and arrange on top.
Slice tart with a warm knife for clean cuts.

Video

Notes

Tips

• Use full-fat coconut milk for a creamy ganache

• Pour ganache while still warm for a smooth finish

• Chill fully before slicing

• Use a warm knife for clean cuts