Vegan Banana Chocolate Tarts

Vegan Banana Chocolate Tarts

A simple and quick dessert that requires little time to prepare, no baking and only a handful of ingredients.

These vegan banana chocolate tarts are fairly low in added sugar (as far as desserts go!) and are made with great ingredients like oats, ground almonds, cocoa and oat milk. The filling is a simple mixture of dairy-free banana flavoured oat milk and a bit of cornstarch and agar agar to firm it up and turn it into a thick custard consistency.

I used Planted banana flavoured oat milk that you can get from Asda as an easy way to make a tasty filling that’s not too fiddly and doesn’t require too many ingredients. You can also use a chocolate dairy-free milk to make a double chocolate tart (which I think I’ll be trying next!) or you can use the filling from these custard tarts if you can’t get hold of flavoured dairy-free milk.

I didn’t add any sweetener to the filling as I felt it was sweet enough already, but you may wish to add some sugar/maple syrup if you feel it’s not sweet enough for your taste. Some people find my treats not sweet enough, but my palette is so used to treats that are not overly sweet that when I do have a ‘regular’ dessert, I find it too sickly. I also prefer to use as little sugar as possible to make my treats as healthy as possible. The great thing about a no-bake recipe like this is that you can taste test as you’re going along and adjust as required to meet your own preferences. 

Vegan Banana Chocolate Tarts

For the chocolate base

110g (1 cup) oat flour – plain oats ground into a flour in the food processor
50g (1/2 cup) ground almonds
2 tbsp cocoa powder
2 tbsp maple syrup or liquid sweetener of choice
3 tbsp coconut oil or dairy-free spread, melted

For the banana filling

235ml (1 cup) Planted oat drink with banana
2 tbsp cornflour
Pinch of turmeric for colour (optional but recommended)
1/2 tsp agar agar (optional but recommended)


Mix together the oat flour, ground almonds and cocoa in a bowl. Pour in the maple syrup and coconut oil, then press into 4 mini tart pans and freeze while you make the filling.
Add the filling ingredients into a small saucepan. Mix until all the cornflour has dissolved, then cook on a medium/high heat stirring continuously. Take off the heat just before it starts to boil. Leave to cool a little, then pour into the tart bases. Chill in the fridge until set.
Decorate with melted chocolate and banana slices.