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 A stunning chocolate singing tart Sure to become a new favorite. With a date and almond chocolate crust and silky chocolate filling, it’s as irresistible as it comes.
it’s too Easy to make with just a few simple ingredients And perfect for any occasion, especially garnished with garnishes like fresh raspberries and shaved chocolate.
The The recipe is no-bake, vegan and gluten-free So works well for those with dietary restrictions and you only need 8 ingredients: date, Cocoa powder, walnut, pecanCoconut milk, Chocolate, vanilla and salt.
the best part, You don’t even have to bake it! Simply mix together the no-bake crust, melt the coconut milk and chocolate, combine in a tart pan and You’ll have a beautiful chocolate dessert in no time.
You can also do this ahead of time so you don’t have to worry about last minute preparations.
From dinner parties, holidays and entertaining, or just to keep in the fridge so you can enjoy a slice anytime, you won’t be disappointed!
What you will need
Scroll down the page to find the full ingredient list with measurements and complete instructions.
The following sections cover step-by-step instructions with notes on each component, possible replacements, and photos for reference.
When you’re ready to make the recipe, use the recipe card at the end of the post.
- the dates: You can use any kind of dates in this recipe. Medjul, Seer or Abhela Noor works well. If your dates are hard and dry, you will need to soak them before use.
- walnut: Use raw walnuts Without any added oil or salt. You can use all walnut or all pecan If you want, until the total amount is one and a half cups.
- pecan: Use raw pecan Without any added oil or salt.
- Cocoa powder: Use regular or dark Cocoa powder. raw Cocoa powder Also works.
- Vanilla: A good quality pure vanilla will taste best but use what you have.
- the darkness Chocolate chip: You can use dark Chocolate chip or a cut dark chocolate Keep in mind that no sugar is added to the ganache, so if you want a sweeter tart, consider using semi-sweet chocolate chips or a lower percentage of cacao. dark chocolate.
- Coconut milk: Use full fat coconut milk. Do not substitute light coconut milk.
How to Make (with Pictures)
Start by preparing the chocolate crust. You will need Dates, walnuts, pecans, cocoa powder, vanilla and salt.
Blend everything in a food processor You can press it together between your fingers until you have a slightly sticky dough.
Quick Instructions: Note that if your dates are quite hard or dry you will want to soak them first. Do the trick in warm water for 10 minutes. If your dates are soft and moist, there is no need to soak them.
Use your hands to press dough firmly into a 9-inch tart pan or pie dish.
You can make a flat layer for the crust but it will be a bit thick so I like to bring it to the side of the pan.
Next, make the chocolate ganache filling. to place Chocolate chip In a large heat-safe bowl.
Add a little coconut milk strict on the stove and heat on medium heat until it starts to boil.
When the coconut milk is hot, Slowly start pouring it on Chocolate chip, Stop mixing them together as you use a spatula. Pour in the hot coconut milk and the chocolate will start to melt.
Once you have added all the coconut milk, Stir gently until all the chocolate has melted. stir in Vanilla extract.
Pour ganache into prepared crust and cover with plastic wrap. If you don’t have plastic wrap, you can use a plate or Baking tray On top of the pan.
Chill the tart for at least 2 hours to set the glaze.
Decorate your beautiful chocolate tart with ingredients like fresh berries, a dusting Cocoa powderChocolate shavings, coconut or almonds.
Quick Instructions: For a chocolate raspberry tart try turning the entire tart upside down and covering it with raspberries. It’s super cute and makes it extra special!
The type of chocolate used depends on how sweet you want the chocolate ganache. There is no added sugar in the filling or crust so if you want a sweet tart, consider using low percentage cacao dark chocolate (50-60%) or semi-sweet chocolate chips.
You can use chocolate chips, chocolate morsels or a chocolate bar. Just make sure you chop the chocolate finely if you’re using a whole bar so it melts easily.
- Chop the chocolate. If you don’t use Chocolate chip For the ganache make sure you chop the chocolate finely 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 seems watery, try another brand. It should feel almost solid when you shake it.
- slicing. Warm your knife under hot water before slicing for a smoother slice.
There aren’t many variations to this recipe, but you can mix it up with a different crust if you like. Here are some other crust options:
The only other variation I could recommend is adding something like that pecan or walnut Shredded coconut can also be nice if you want some crunch!
How to Serve Chocolate Tart
- For garnish, try sprinkling with coarse sea salt.
- Serve on the side or top with fresh berries 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 save
- Store the chocolate tart covered in the pan in the refrigerator or in an airtight container for up to 1 week.
- You can refrigerate the tart for up to 3 months, well wrapped in a pan or cut and stored in an airtight container.
- If frozen, thaw briefly at room temperature or in refrigerator for several hours before serving.
Have you tried this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
This vegan chocolate ganache tart is quick and easy to prepare with just a few simple ingredients. It features a silky truffle-like filling in a no-bake chocolate almond and date crust and is perfect for entertaining.
For the crust
For the ganache filling
- In a food processor or high speed blender, combine crust ingredients. Stir a few times, and then mix on low until the nuts break down and form a sticky crust. You should be able to press the mixture together between your fingers.
- Transfer the crust to a 9-inch pie pan or deep tart pan and flatten with your hands, bringing the crust up the sides.
- Place chocolate chips in a large heat-safe bowl. Heat the coconut milk on the stove until it starts to boil. Remove from the heat and slowly pour the milk into the bowl, mixing with a spatula as you go. When all the chocolate is melted, add the vanilla extract.
- Pour the filling into the prepared crust, using a spoon or spatula to smooth the top.
- Cover with plastic wrap and refrigerate for at least 2 hours to allow the tart to set. Cut into 8-12 slices and serve garnished with shaved chocolate, whipped cream and/or fresh berries.
* Medjool, Sayer or Abhela Noor dates work well in this recipe. If your dates are hard or extra dry, soak them in hot water for 10 minutes and rinse well before proceeding with the recipe.
You can use all walnuts or all pecans as long as the total amount is 1.5 cups.
- Serving Size: 1 slice
- Calories: 195
- Sugar: 3 grams
- Sodium: 62 mg
- Fat: 19 grams
- Sugars: 7 grams
- Fiber: 2 grams
- Protein: 3 grams
Keywords: Chocolate Tart, Vegan Chocolate Tart, Chocolate Ganache Tart