No-Bake Cookie Dough Tart

This no-bake cookie dough tart features an edible chocolate chip cookie dough crust and rich chocolate ganache filling! It’s an easy cookie dough dessert recipe with no oven and no food processor needed. This raw tart is secretly healthy, vegan, gluten-free, egg-free, and refined sugar-free. Everyone can enjoy a slice of this chocolate chip cookie dough pie!

Why you’ll love this cookie dough tart

There is nothing I love more than raw cookie dough! So, of course, this No-Bake Cookie Dough Tart became my new favorite dessert immediately upon making it. The soft and chewy chocolate chip cookie dough crust is filled with a creamy chocolate ganache center. It’s perfectly rich, sweet, and a total crowd pleaser!

Although it looks (and tastes) like an indulgent dessert, this raw tart is secretly packed with good-for-you ingredients. First, the healthy cookie dough is made with almond flour, cashew butter, maple syrup, and chocolate chips. Then, the ganache is made from coconut milk, chocolate, and vanilla. It’s entirely vegan, dairy-free, eggless, and refined sugar-free.

You’ll also be surprised by how quick and easy it is to make this cookie dough dessert. From start to finish, it takes less than 20 minutes. There’s no oven, no food processor, and no blender required. The toughest part is just waiting for the coconut milk chocolate ganache to set in the refrigerator.

You can decorate your tart with all sorts of toppings – like healthy cookie dough balls, chocolate chips, flaky sea salt, and more. And if you love making raw tart recipes, you’ll also want to try my No-Bake Vegan Chocolate Tart and No-Bake Chocolate Peanut Butter Tart!

Ingredients in a no-bake cookie dough tart

• Almond flour: You can consume almond flour raw, which makes it safe for no-bake desserts. Use blanched, finely ground almond flour for the best results. It’s healthier than regular flour because it’s packed with nutrients, like vitamin E and fiber.
• Cashew butter: Use a thick and creamy cashew butter, not a super drippy variety. If your cashew butter has a thinner consistency, you’ll need to add extra almond flour to bind the ingredients together.
• Maple syrup: Maple syrup naturally sweetens the healthy cookie dough crust. The sticky consistency helps bind the dough together. Also, it keeps the tart refined sugar-free.
• Chocolate chips: Chocolate chips are needed for the vegan chocolate ganache filling. Also, mini chocolate chips are needed for the crust. If you cannot find mini chips, you can chop regular chips for smaller bits and pieces.
• Coconut milk: The healthy chocolate ganache filling is also made with coconut milk. Use canned full-fat coconut milk, not canned lite coconut milk. You can find it in the Asian food aisle of the grocery store (near the noodles, rice, and curries).
• Vanilla extract: Add a splash of vanilla extract to the cookie dough and chocolate ganache for a sweeter flavor.
• Salt: Add a dash of salt to enhance the chocolate flavor.

How to make this vegan cookie dough tart

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

Step 1: Prepare the healthy chocolate chip cookie dough

First, add almond flour, cashew butter, maple syrup, vanilla extract, and salt to a large bowl. Mix together until evenly incorporated. Stir in the mini chocolate chips. The texture will vary depending on the brand of peanut butter used. If your dough feels too sticky, add an extra 2-4 tbsp almond flour and mix together again.

Step 2: Press the cookie dough tart crust

Next, transfer the cookie dough to an 11-inch tart pan (or pie pan). Firmly press the dough across the bottom and sides of the pan, leaving a “well” in the center for the filling. Set aside.

Step 3: Prepare the vegan chocolate ganache

Then, add coconut milk to a bowl. Microwave for 1 minute. Add chocolate chips and vanilla extract. Let sit for 1 minute, then whisk together until smooth. Pour and spread the chocolate ganache into the center of the cookie dough crust.

Lastly, chill the tart in the refrigerator for 2 hours (or until the chocolate ganache sets). After, add any toppings of your choosing (you can also add the toppings before chilling). Slice the tart into 8-12 pieces. Enjoy!

Substitutions

• Cashew butter: Cashew butter creates the most authentic cookie dough flavor. However, you can replace it with peanut butter, almond butter, or sunflower seed butter instead.
• Almond flour: I don’t recommend swapping the almond flour with another flour. Although oat flour can create similar results, it contains less moisture so the texture will be more grainy. Additionally, since oat flour is more dry, you would have to adjust the quantity to a smaller amount.
• Maple syrup: I think maple syrup creates the best results, but you can swap it with honey if needed.
• Mini chocolate chips: I highly recommend using mini chocolate chips for the cookie dough crust. Since they are smaller in size, it’s easier for the dough to bind together. If you only have regular chips, you can chop them into smaller bits and pieces.

Frequently asked questions (FAQ)

How to store this vegan cookie dough tart

After cutting the tart into 8-12 slices, store them in a tightly sealed container inside the refrigerator. For the best results, consume within 3-5 days.

Freezing instructions

If you have slices you’d like to save longterm, tightly seal them in cling wrap (or keep them inside a ziplock bag). Store in the freezer and enjoy within 3 months.

If you try this No-Bake Cookie Dough Tart, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!

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