Just like it says in the title… a chocolate ganache tart, suitable for those avoiding dairy, eggs and gluten for whatever reasons. It’s for the chocolate lover, the rich, dense, intense chocolate lover!
A no bake tart with simple ingredients, super easy to make and SO DARN SATISFYING!
You can make it in a tart tin in you want a fluted edge, or a cake tin. To make it easier to remove from the tin I’d highly recommend just lining the base with baking paper, lightly greasing with spray oil, and a loose bottom is the key to creating the perfect tart with ease.
I topped mine off with mini dairy free chocolate chips. Nothing fancy, but you can opt for whichever ones you please, or even go down the route of cacao nibs if you want something more intense. Some chocolate coated coffee beans would be a truly epic addition. I also save some of the base and crumbled it over the top before it set.
It sliced with ease and the flavour just got better when it was left to sit in the fridge for a few days.
I would probably leave off the chocolate chips if you’re going to freeze the tart, just because you’ll end up with that tarnished/freezer burn look off the chocolate unless you have some magical solution, but you can never be sure and I’d rather keep it looking pretty.
This would be a divine chocolate highlight for your Easter Sunday meal if you’re doing some chocolate appreciation celebrating. It’s my birthday on Easter Sunday this year, the holiday made for the chocolate lover!!!
Vegan Gluten Free Chocolate Ganache TartPrint Recipe
- ***For the Base***
- 140g ground almonds
- 140g ground hazelnuts
- 40g cacao powder
- 1/2 tsp Pink Himalayan Rock salt
- 60g coconut oil melted
- 30ml maple syrup
- ***For the Filling***
- 200g 70 - 85% dark chocolate melted
- 350ml oat milk
- 180g medjool dates, pitted
- 50g mini dark chocolate chips, for topping
Line the base of a loose bottom 7 - 8 inch tart or cake tin with baking paper and lightly grease entire tin with spray oil.
Mix together all base ingredients in a large bowl.
Reserve 3 tbsp of the mixture for topping. Press the remainder into the prepared tin, across the bottom and right the way up the sides using your finger tips.
Place into the freezer while you make the filling.
Blend dates with oat milk and vanilla extract in a high speed blender until perfectly smooth.
Add melted chocolate and blend to combine.
Pour into base. Allow to sit for 5 minutes, then sprinkle chocolate chips and remaining base crumb over the top.
Place into the fridge to set for 3 hours or overnight.
Remove from the fridge 10 minutes before serving.
Will keep in the fridge for up to 7 days or freeze, without the chocolate chips on top, for one month.