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No bake Dark Chocolate and Berry tart (with vegan options)

No bake Dark Chocolate and Berry tart (with vegan options)

December is here!! I have a love hate relationship with Winters. Why you ask? Cause I hate cold weather, I absolutely despise cold, I’m an absolute summer girl and I really am, I would choose a hot summer day with me roaming around in shorts and tank tops over a chilly winter day where I am wearing fifty layers of clothes. NOPE. But but but… I cannot help with the fact that winter brings beautiful fruits berries, lychees, grapes and of course December = Christmas!!!! How can I not love Christmas♥️

So to kick-start holiday baking, I have a NO-BAKE tart for you ahahahahah😂 Sorry for cracking lame jokes. But well I am a lazy person and sometimes I need a quick treat. Oh wait I didn’t tell you this one was quick too! Unlike the usual no bake desserts that require a long period in the fridge, this one takes barely 20-30 minutes!! Taaakke my moneyy!!

So without further ado, let us make some sinful, indulgent and absolutely DIVINE chocolate and berry tart!


2X 120g or Chocolate Oreos (240g in total) {A lot of countries have vegan oreos, if your country doesn’t have vegan oreos then you can use any other vegan biscuit/cracker of choice}

1 tbsp coconut oil

125 g dark chocolate (72% cocoa solids)

75 ml milk of choice

1.5 tsp cornflour+1 tbsp water to mix it into a slurry

A pinch of salt

1 tsp pure vanilla extract

Berries of choice (I used fresh Strawberries and Blueberries)


  1. I used two 5 inch tart shells with removable bottoms, you may use one large tart shell or anything available to you.
  2. Blitz the Oreos/biscuits in the food processor (keep filling in the oreos) once they are ground, add the coconut oil and pulse till the mixture is moistened.
  3. Push the mixture into the tart shells on the bottom and the sides. Tightly pack in the crumbs.
  4. Place the tart shells in the refrigerator.
  5. For the filling, in a medium saucepan add the chopped chocolate, milk and salt and on a low heat keep stirring constantly so that the mixture doesn’t scorch. Once the chocolate is melted add in the mixture of cornflour and water and keep stirring constantly till the mixture thickens, it takes about 5 minutes, keep an eye on it. As soon as it thickens take it off the heat and add the vanilla.
  6. Pour in into a flat vessel so that the mixture can come down to room temperature faster, once it’s reasonably cool, pour this mixture into the tart shells and refrigerate it for about 20 minutes.
  7. Serve with fresh berries. These will be gone before you know it!
  8. You can leave them covered in the fridge for up-to 3 days, but I’m sure they’ll be long gone before that.

Happy Holidays you guys! Thank you for supporting Bakesalotlady, without your feedback and constant love it would be impossible for this space to function.

If you like this recipe and the photographs please do follow me on Pinterest, I have many inspiration boards there. Also, check out my Instagram and Facebook. I post everyday on my Instagram so you won’t miss a thing.

Until next recipe,


Bakesalotlady ❤️


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