What type of chocolate should I use?

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.

What can I use instead of walnuts and pecans?

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.

Why didn't my tart set firm?

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.

Chocolate Ganache Tart Recipe

Description

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.

Ingredients

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

10 oz bag dark chocolate chips (283 g)
1 ¼ cups full-fat coconut milk (300 mL)
1 tsp vanilla extract

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Instructions

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.

Notes

*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.

You can use all walnuts or all pecans as long as the total amount is 1.5 cups.

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.

Nutrition

Serving Size: 1 slice
Calories: 195
Sugar: 3 g
Sodium: 62 mg
Fat: 19 g
Carbohydrates: 7 g
Fiber: 2 g
Protein: 3 g

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