This Vegan Blood Orange Chocolate Tart feels like a little celebration on a plate. It looks like something you would find in a pretty bakery window, but it is simple enough to pull together on a slow afternoon.
You get deep, silky dark chocolate, the bright pop of blood orange, and that mix of rich and fresh that never feels too heavy. The crust is crisp and nutty, the filling is smooth and lush, and the citrus gives every bite a gentle tang.
I love this for winter dinners, date nights at home, or a weekend treat when you want something special without a lot of fuss. Slice it thick, add a few extra orange slices on top, and you are set.
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What Makes This Special
This tart is all about balance. You get that deep, rich chocolate moment, but the blood oranges keep everything bright and light on the palate. The chocolate ganache is dairy free and still ultra creamy, thanks to coconut milk and a touch of olive oil.
Blood oranges add a beautiful blush of color and a fragrant citrus note that feels perfect for winter. It is also a very easy make-ahead dessert. Let it set in the fridge, then bring it out when you are ready to serve. Everything is vegan, and you do not need any hard-to-find ingredients.
Ingredients You’ll Need
- For the crust:
- 1 1/2 cups (150 g) almond flour
- 3/4 cup (90 g) rolled oats, blended into oat flour
- 3 tablespoons cocoa powder
- 3 tablespoons coconut sugar (or brown sugar)
- 1/4 teaspoon fine sea salt
- 1/4 cup (60 ml) melted coconut oil
- 2 tablespoons maple syrup
- 1–2 tablespoons cold water, as needed
- For the chocolate filling:
- 8 ounces (225 g) dark chocolate, chopped (ensure vegan; 60–70% cacao)
- 1 cup (240 ml) full-fat coconut milk
- 2 tablespoons extra-virgin olive oil (or neutral oil)
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- For the blood orange layer and garnish:
- 2–3 blood oranges, zested and juiced (you’ll need about 1/4 cup juice)
- 2 tablespoons maple syrup
- 1 teaspoon cornstarch (or arrowroot) mixed with 2 teaspoons water
- Thin blood orange slices or segments, for topping
- Optional: shaved chocolate, flaky sea salt
This sturdy 9 inch Nordic Ware springform pan is exactly what I use for recipes like this tart. It bakes the crust evenly, then the sides release cleanly so your chocolate filling and blood orange slices stay picture ready. Since this recipe is written for a 9 inch pan, the crust and ganache set up just right, no guesswork. A great pan to grab if you love making tarts, vegan cheesecakes, or any “wow” dessert that deserves neat slices and an easy release.
Quick Shopping List: Pantry & Baking Staples
- Almond flour
- Rolled oats (to blend into oat flour)
- Cocoa powder
- Coconut sugar or brown sugar
- Fine sea salt
- Dark chocolate (60–70% cacao, vegan)
- Full-fat coconut milk
- Extra virgin olive oil or neutral oil
- Vanilla extract
- Maple syrup
- Cornstarch or arrowroot
- Optional: shaved chocolate, flaky sea salt
This vegan Belgian dark chocolate melts into the silkiest, dairy free ganache for this tart. The pieces melt fast and smooth, so you do not have to fight with stubborn chunks or a waxy texture. The flavor lands in that sweet spot of rich and dark without being bitter, which is exactly what you want for a chocolate–orange dessert. I love a 2 lb bag because you get plenty for the recipe plus extra for drizzling, dipping, or stashing in the pantry for your next dessert night.
Quick Shopping List: Fresh Ingredients
- 2 to 3 blood oranges (for zest, juice, and pretty slices on top)
Brighten up your baking with this microplane-style lemon zester and grater. It creates light, fluffy zest for cookies, cakes, and salad dressings, and also handles Parmesan, garlic, nutmeg, and ginger. A sharp stainless steel blade makes prep fast, easy, and mess-free.
How to Make This Vegan Tart
- Prep your pan. Lightly grease a 9-inch tart pan with a removable bottom. If you want easy release, line the base with a round of parchment paper.
- Mix the crust. In a medium bowl, whisk together the almond flour, oat flour, cocoa powder, coconut sugar, and salt. Pour in the melted coconut oil and maple syrup, then stir until the mixture looks like damp sand and holds together when pressed. If it feels dry or crumbly, add cold water 1 teaspoon at a time.
- Press and bake. Press the crust mixture evenly into the pan, pushing it up the sides to create a smooth edge. Prick the base a few times with a fork, then bake at 350°F (175°C) for 12–14 minutes, until set and fragrant. Let the crust cool completely on a rack.
- Cook the blood orange glaze. In a small saucepan, combine the blood orange juice, zest, and maple syrup. Bring to a gentle simmer over medium-low heat. Whisk in the cornstarch (or arrowroot) slurry and cook for 30–60 seconds, until the glaze looks glossy and slightly thickened. Remove from the heat and let it cool to room temperature.
- Brush the crust. Spoon a thin layer of the cooled blood orange glaze over the cooled crust, letting it soak in but not pool. This adds flavor and creates a light moisture barrier. Chill the crust while you make the filling.
- Make the ganache. Warm the coconut milk in a small saucepan until it is steaming but not boiling. Place the chopped dark chocolate in a heatproof bowl, then pour the hot coconut milk over the top and let it sit for about 2 minutes. Whisk gently until smooth and shiny, then whisk in the olive oil, vanilla, and a pinch of salt.
- Assemble the tart. Pour the chocolate ganache into the prepared crust and gently tap the pan on the counter to level the filling and release any air bubbles. If you have extra orange glaze, dot a few small spoonfuls over the top and swirl lightly with a toothpick for a marbled effect.
- Chill to set. Transfer the tart to the fridge and chill for at least 2–3 hours, or until the ganache is firm enough to slice cleanly.
- Garnish and serve. Just before serving, top the tart with thin blood orange slices, shaved chocolate, and a pinch of flaky sea salt. For neat slices, warm a sharp knife under hot water, dry it off, and wipe between cuts.
Storage Instructions
- Refrigerator: Store the tart (or individual slices) covered in an airtight container in the fridge for up to 4 days. Add fresh orange slices just before serving so they stay bright and juicy.
- Freezer: For longer storage, freeze slices in a single layer on a parchment-lined tray until firm, then transfer to a freezer-safe container or bag. They will keep for up to 1 month. Thaw in the fridge for a few hours before serving.
- Make-ahead: You can bake the crust and cook the blood orange glaze a day in advance. Keep both chilled, then add the ganache, let it set, and garnish the next day for an easy, low-stress dessert.
For storing leftovers, I like using a shallow glass storage container with a snap-lock lid so the tart slices stay protected, the citrus stays fresh, and everything is easy to stack in the fridge.
This OXO glass pie plate is perfect for storing extra slices of this tart. The shallow shape keeps the layers neat, and the snug lid helps protect the chocolate and citrus while it chills in the fridge. It goes from fridge to table easily, so you can serve straight from the dish without a lot of fuss.
Benefits of This Recipe
- Vegan and dairy-free: Creamy ganache without cream or butter.
- Seasonal and vibrant: Blood oranges bring color, aroma, and bright acidity to cut the richness.
- Lower refined flour: Almond and oat crust offers a pleasant nutty taste and tender crunch.
- Make-ahead friendly: Sets in the fridge and slices beautifully for stress-free serving.
- Elegant but simple: Minimal steps, big payoff, and no special equipment.
Common Mistakes to Avoid
- Overbaking the crust: Bake until it is dry to the touch and just set, but not dark, since it will continue to crisp as it cools.
- Overheating the coconut milk: Warm it until it is steaming, not boiling, so the chocolate does not split or turn grainy when you pour it over.
- Rushing the chill time: The tart needs a full chill to set, so give it at least a few hours in the fridge for clean slices and a firm, velvety texture.
- Thin or runny glaze: If the blood orange glaze is too liquid, it can sog the crust, so cook it until slightly thickened and let it cool before brushing it on.
- Tired citrus: Skip dry, dull oranges and choose firm, heavy blood oranges for the best bright flavor and that pretty, deep color on top.
Variations You Can Try
- Hazelnut crust: Swap almond flour for hazelnut meal and add a splash of hazelnut liqueur to the ganache.
- Salted mocha: Add 1–2 teaspoons instant espresso to the coconut milk before pouring over chocolate.
- Ginger-orange twist: Stir 1/2 teaspoon ground ginger into the crust and add candied ginger on top.
- Gluten-free boost: Ensure certified gluten-free oats. The rest of the recipe is naturally gluten-free.
- Candied citrus finish: Top with thin slices of candied blood orange for a glossy, long-lasting garnish.
FAQs
Can I use regular oranges instead of blood oranges?
Yes, you can use Cara Cara or navel oranges instead of blood oranges, and the flavor will still be bright and citrusy, just a little less floral and not quite as dramatic in color, but still completely delicious.
What chocolate percentage works best?
Use 60–70% dark chocolate for a balanced, creamy ganache. Higher percentages make a firmer, more bitter filling; if you go darker, add a touch more maple syrup to taste.
Can I replace coconut milk?
Full-fat coconut milk gives the best set and texture, but if you want a coconut-free option you can use a rich oat cream or cashew cream instead, keeping the overall fat content similar so the ganache stays smooth and silky.
My ganache looks grainy. What happened?
The chocolate may have overheated or seized, so try whisking in 1–2 teaspoons of warm plant milk and a small splash of oil, then keep whisking or use an immersion blender to help bring it back to a smoother, glossy texture.
Do I need a tart pan?
You do not need a tart pan, and a 9-inch pie dish or an 8-inch square pan lined with parchment will work nicely, the slices may just look a little more rustic around the edges but the flavor will be exactly the same.
Can I make this nut-free?
Yes, you can make this nut-free by using a simple cookie crust with crushed vegan chocolate wafers and melted dairy-free butter or coconut oil instead of the almond and oat crust, and then follow the rest of the recipe as written.
How do I get clean slices?
For clean slices, make sure the tart is fully chilled, then use a sharp knife warmed under hot water and wiped dry between cuts, and take your time easing out that first slice, lifting gently from the base if you are using a tart pan.
Is this tart very sweet?
This tart leans more rich and balanced than super sweet, but if you prefer a sweeter dessert you can add an extra tablespoon or two of maple syrup to the ganache or choose a slightly sweeter dark chocolate to bump up the sweetness.
A Sweet Little Finish
This vegan blood orange chocolate tart is one of those desserts that feels special without asking you to do a lot. You get smooth, deep chocolate, bright citrus, and that pretty bakery-window look with very little fuss.
You can serve it after a simple dinner, bring it to a winter gathering, or keep it in the fridge for a few days of little slices with tea. Add fresh orange slices and a pinch of flaky salt on top, and it looks instantly pulled together.
If you try it, save this recipe so you can find it again when blood oranges are back in season and you are in the mood for something rich, bright, and a little bit luxurious. Enjoy!
Want more plant-based comfort desserts like this Blood Orange Chocolate Tart? You will find simple, relaxed recipes that feel special enough for guests and easy enough for weeknights. Save a few favorites now so you are ready the next time a sweet craving hits. 🧡
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