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.
- 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.
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.
- 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