Chocolate Ganache Tart
This vegan chocolate ganache tart is so decadent and delicious, you won’t believe it’s dairy-free. With a rich chocolate ganache filling and chocolate crust, it’s sure to impress everyone at your next gathering.
About this Recipe
This stunning chocolate ganache tart is sure to become a new favourite. With a date and nut chocolate crust and silky chocolate filling, it’s as irresistible as it comes.
It’s very easy to make with just a few simple ingredients and is perfect for any occasion, especially dressed up with garnishes like fresh raspberries and shaved chocolate.
The recipe is no-bake, vegan and gluten-free so works well for those with dietary restrictions and you’ll need just 8 ingredients: dates, cocoa powder, walnuts, pecans, coconut milk, chocolate, vanilla and salt.
Best part, you don’t even have to bake it! Simply blend together the no-bake crust, melt the coconut milk and chocolate, combine them in a tart pan and you’ll have a beautiful chocolate dessert in no time.
You can also make it ahead of time so you don’t have to worry about last minute-preparations.
From dinner parties, to holidays and entertaining, or just stashing in the freezer so you can enjoy a slice anytime, you won’t be disappointed!
What You’ll Need
Please scroll down the page to find the complete ingredient list with measurements and full instructions.
The following sections cover notes on each ingredient, possible substitutions and step-by-step instructions with photos for reference.
When you’re ready to make the recipe, use the recipe card at the end of the post.
- Dates: You can use any variety of dates in this recipe. Medjool, sayer or deglect noor work well. If your dates are firm and dry, you’ll need to soak them before use.
- Walnuts: Use raw walnuts with no added oil or salt. You can use all walnuts or all pecans if you like, as long as the total amount is one and a half cups.
- Pecans: Use raw pecans with no added oil or salt.
- Cocoa Powder: Use regular or dark cocoa powder. Raw cacao powder also works.
- Vanilla: A good quality pure vanilla will have the best flavour but use what you have available.
- Dark Chocolate Chips: You can use dark chocolate chips or a chopped dark chocolate bar. Note that there’s no added sugar in the ganache so if you’d like a sweeter tart, consider using semi-sweet chocolate chips or a lower-percentage cacao dark chocolate.
- Coconut Milk: Use a good quality, thick full-fat coconut milk. Do not substitute light coconut milk or use a watery can of full-fat coconut milk. You can also use canned coconut cream.
How to Make (with Photos)
Start by preparing the chocolate crust. You’ll need the dates, walnuts, pecans, cocoa powder, vanilla and salt.
Blend everything up in a food processor until you have somewhat sticky dough you can press together between your fingers.
Quick Tip: Note that you’ll want to soak your dates first if they’re quite firm or dry. 10 minutes in hot water should do the trick. If your dates are soft and moist, there’s no need to soak them.
Use your hands to firmly press the dough into a 9-inch tart pan or pie dish.
You can do one flat layer for the crust but it will be a bit thick that way so I prefer to bring it up the sides of the pan.
Next, make the chocolate ganache filling. Put the chocolate chips in a large heat-safe bowl.
Add the coconut milk to a small saucepan on the stovetop and heat on medium until it just begins to boil.
Once the coconut milk is hot, slowly start pouring it over the chocolate chips, stopping to mix them together as you go using a spatula.
The chocolate will start to melt as you pour the hot coconut milk over it.
Once you’ve added all the coconut milk, gently mix until all of the chocolate has melted. Stir in the vanilla extract.
Pour the ganache into the prepared crust and cover it with plastic wrap. If you don’t have plastic wrap, you can place a plate or baking tray overtop of the pan.
Chill the tart for at least 2 hours in the fridge to set the ganache.
Quick Tip: Can’t wait to try it? Chill the tart in the freezer for 20-30 minutes to speed things up.
Garnish your beautiful chocolate tart with ingredients like fresh berries, a dusting of cocoa powder, chocolate shaving, coconut or nuts.
Quick Tip: Try covering the whole tart in upside down raspberries for a chocolate raspberry tart. It’s super pretty and makes it extra special!
The type of chocolate used depends how sweet you’d like the chocolate ganache.
There is no added sugar in the filling or the crust so if you’d like a sweeter tart, consider using a lower-percentage cacao dark chocolate (50-60%) or semi-sweet chocolate chips. I suggest 70% cacao content or higher dark chocolate.
You can use chocolate chips, chocolate morsels or a chocolate bar. Just make sure you finely chop the chocolate if you’re using a whole bar so it melts easily.
You can use all walnuts or all pecans or substitute almonds, cashews or macadamia nuts, or 1.5 cups of mixed nuts.
If you can’t use nuts, I suggest this chocolate cookie crust made from plant-based butter and crushed chocolate graham crackers, chocolate Teddy Graham’s, regular graham crackers or any other cookie crumb like Oreo’s!
See the Variations section for other crust options.
It’s important to use a good quality, thick full-fat coconut milk or canned coconut cream. Do not substitute light coconut milk, carton coconut milk or watery full-fat coconut milk as they don’t have sufficient fat content.
When you’re choosing your coconut milk or canned coconut cream at the store, give the can a shake. There should not be watery when you shake it and should feel nearly solid.
Aside from that, just make sure you let it chill long enough to set completely. You can do 2 hours in the fridge or 20-30 minutes in the freezer.
- Chop the chocolate. If you’re not using chocolate chips for the ganache make sure you finely chop the chocolate so it melts easily.
- Use good quality coconut milk. Thick and creamy coconut milk is important. When you’re at the store, give the can a good shake. If it feels watery, try another brand. It should feel nearly solid when you shake it.
- Slicing. Heat your knife under hot water before slicing for a smooth slice.
There aren’t many variations for this recipe but you could mix-and-match with a different crust if you like. Here are some other crust options:
- Chocolate Cookie Crust
- No-Bake Almond Flour and Coconut Flour Crust
- No-Bake Almond Flour Pecan Crust
- Maple Pecan Crust
- Oat Flour and Almond Crust
- Almond Date Coconut Crust
- Use a pre-baked vegan pie crust of choice (store-bought or homemade).
The only other variation I could suggest is adding something like pecans or walnuts into the ganache if you’d like some crunch. Shredded coconut might also be nice!
How to Serve Chocolate Tart
- For garnish, try sprinkling with coarse sea salt.
- Serve with fresh berries on the side or on top to brighten up the rich dark chocolate.
- Serve with whipped cream.
- Drizzle with caramel sauce.
- Other garnishes that work well are shredded coconut, a drizzle of melted chocolate, cacao nibs, chocolate chips, shaved dark chocolate or pecans.
How to Store
- Store the chocolate tart in the fridge covered in the pan or in an airtight container for up to 1 week.
- You can freeze the tart for up to 3 months, well-wrapped in the pan or sliced and stored in an airtight container.
- If frozen, let thaw briefly at room temperature or in the fridge for a few hours before serving.
More Chocolate Recipes
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
This vegan chocolate ganache tart is quick and easy to prepare and made with just a few simple ingredients. It features a silky truffle-like filling in a no-bake chocolate nut and date crust and is perfect for entertaining.
For the Crust
- 1 cup pitted dates* (140 g)
- ¾ cup walnuts (70 g)
- ¾ cup pecans (70 g)
- 2 tbsp cocoa powder (14 g)
- 1 tsp vanilla extract
- ¼ tsp salt
For the Ganache Filling
- Blend Crust: In a food processor or high-speed blender, combine the crust ingredients. Pulse a few times, and then mix on low until nuts are broken down and a sticky crust forms. You should be able to press the mixture together between your fingers.
- Press Crust into Pan: Transfer the crust to a 9-inch pie pan or deep tart pan and flatten with your hands, bringing the crust up to the sides.
- Heat Coconut Milk: Put the chocolate chips in a large heat-safe bowl. Heat the coconut milk on the stove until it just begins to boil.
- Melt Chocolate: Remove from heat and slowly pour the milk into the bowl, mixing with a spatula as you go. Once all the chocolate has melted, mix in the vanilla extract.
- Add Chocolate to Pan: Pour the filling into the prepared crust, using a spoon or spatula to smooth out the top.
- Set Tart: Cover with plastic wrap and refrigerate for at least 2 hours or freeze for 20-30 minutes to let the tart set. Slice into 8-12 slices and serve garnished with shaved chocolate, whipped cream and/or fresh berries.
*Medjool, sayer or deglect noor dates work well in this recipe. If your dates are firm or overly dry, soak them in hot water for 10 minutes and drain well before proceeding with the recipe.
It’s important to use a good quality, thick full-fat coconut milk or canned coconut cream. Do not substitute light coconut milk, carton coconut milk or watery full-fat coconut milk as they don’t have sufficient fat content for the tart to set.
- Serving Size: 1 slice
- Calories: 195
- Sugar: 3 g
- Sodium: 62 mg
- Fat: 19 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 3 g
Keywords: chocolate tart, vegan chocolate tart, chocolate ganache tart