Vegan Chocolate Ganache Tart
This vegan chocolate ganache tart is luscious, rich, and holds perfectly at room temperature. It’s so decadent you won’t believe it’s simple to make and no bake!
Why You’ll Love This Recipe
First, let me proclaim, that this is one of the best desserts you’ll ever taste! Whenever I need a decadent recipe that is rich, simple to make, and *bonkers* delicious, I whip up this vegan chocolate ganache tart. How fitting for Valentine’s Day! The press in crust is made in a food processor with sticky dates and buttery pecans. Then it’s filled with ganache made from dark chocolate and coconut milk and placed in the refrigerator to set. (The lazy cook in me loves that it’s no bake.) It even holds beautifully at room temperature thanks to a secret ingredient that I’m excited to share with you!
FAQ’s
What is a chocolate ganache tart?
A popular choice for chocolate lovers, ganache tart is a decadent dessert made with a rich and silky ganache that is poured into a crust that has been pressed into a tart pan. Traditional ganache is made by heating heavy cream and pouring it over chopped chocolate. The hot cream melts the chocolate chunks. Then it’s stirred until smooth and glossy
Is chocolate tart vegan?
We use dark chocolate (not milk chocolate) and full fat coconut milk in this recipe to make it a vegan chocolate tart.
To see if your chocolate is vegan, choose a bar that is 70% dark chocolate or higher. Then take a look at the ingredients on the back. Cocoa butter is vegan while dairy-based milk is not.
What is agar powder?
This is the secret ingredient I was telling you about! Agar powder (also known as agar agar powder) is a vegan friendly substitute for gelatin derived from seaweed. It’s used as a gelling agent in recipes to thicken or set foods. Don’t worry, I’ll explain how to use agar powder later in this post.
Can I make mini chocolate tarts?
I’m SO glad you asked! Yes, you can make 10 mini chocolate tarts by distributing the crust between greased mini tart pans. Then fill each pan to the rim with the ganache filling. See how to make Mint Melt Away Chocolate Tartlets in this blog post!
Can this recipe be made gluten free?
Yes! Simply use gluten-free rolled oats in the crust. All the other ingredients are naturally gluten-free.
Best Tips
Buy good quality dark chocolate. Since the majority of the ganache is chocolate, choose a chocolate you really love. Chop up your favorite chocolate bar or use dark chocolate chips.
Use full fat coconut milk. Please don’t be tempted by lower calorie “lite” coconut milk. Your tart will lack the richness it deserves. The high fat content in regular coconut milk will also help the tart set. Although I haven’t tested it, I feel canned coconut cream will work too. Coconut milk from a box or coconut water will not work in this recipe.
Let the ganache cool for 3-5 minutes before pouring it into your crust. This lets the air bubbles settle from all that stirring and prevents a pocked surface.
Let the tart cool for 30 minutes before transferring it to the fridge. There’s nothing more disappointing than watching the ganache slosh all over the sides of your masterpiece when transferring it to the fridge. To avoid this tragedy, let the tart sit on the counter for 30 minutes to thicken before placing it in the refrigerator to finish setting.
Serve at room temperature. Relax and let the magic of agar powder do its work! Even in a warm room, your vegan tart will not melt into a chocolate puddle. The texture is silkier and the flavors are more intense at room temperature as well.
What You’ll Need
You’ll find the complete ingredient list with measurements and instructions in the recipe card at the bottom of this post. But, let’s take a look at what you’ll need for the crust, the chocolate ganache filling, and how to make this recipe step-by-step.
Ingredients for the crust
Rolled oats- Use regular rolled oats for the best texture. Steel cut oats are too tough to process and quick cooking oats will become sticky when blended.
Pecans- Use raw pecans. Not roasted or salted.
Cocoa powder- You can use Dutch process or natural cocoa powder.
Coconut oil- Use refined coconut oil which has only a hint of coconut flavor. Melt the oil before pouring it into the food processor.
Maple syrup- for natural sweetness.
Medjool dates- These are large plump dates you’ll need to pit before using. If your dates are hard and dry, pop them into the microwave for 5-10 seconds to soften them.
Psst…I love this crust so much that it’s the base for my No Bake Vegan Pumpkin Pie!
Ingredients for the chocolate ganache filling
Full fat coconut milk- This is key for richness and to help the tart set. Use good quality coconut milk where coconut is the first ingredient.
Agar powder- This plant-based gelatin made from red algae helps the chocolate tart set and hold its shape at room temperature. Be sure to use agar powder, not agar flakes.
Dark chocolate- Use dark chocolate that you really love since it’s the main ingredient. Chop up your favorite chocolate bar or use dark chocolate chips. Sweeter chocolate will make for a sweeter tart.
Maple syrup- Use pure maple syrup for natural sweetness with caramel notes.
How to make a chocolate tart (with photos)
When you’re ready to make this recipe, scroll down to the recipe card at the end of this post. You’ll find the complete ingredient list with measurements there.
1. Rub the inside of a 9.5 x 1.5” (or similar size) tart pan with oil. Place a parchment paper round on the bottom.
2. Add the rolled oats, pecans, cocoa powder, and salt to the work bowl of a food processor fitted with the S blade. Pulse until finely ground.
3. Tumble in the dates. Pour the coconut oil and maple syrup in next. Process until the mixture begins to clump together and will hold its shape when pressed between your fingers.
4. Spread the mixture evenly over the bottom and sides of the tart pan. Using your fingers, press it into a crust that is the same thickness all over. Set aside.
5. In a medium saucepan, with the heat off, whisk the coconut milk, agar powder, and vanilla until no lumps remain.
6. Bring to a simmer over medium-high heat, gently whisk to prevent scorching. Once little bubbles form around the sides of the pan and begin to rise up from the bottom, it’s ready. Note: The milk should reach at least 185° F (85° C) to activate the agar powder.
7. Pour the hot milk over the chopped chocolate and let it sit for 5 minutes without stirring. Then whisk until smooth and glossy. Add 2 tablespoons of maple syrup, whisk again, and taste for sweetness, adding more to your liking.
8. Pour the ganache into your crust. Let it cool for 30 minutes, undisturbed, before transferring it to the fridge to fully set. (At least 1 hour more.)
How to serve
Cut clean slices by running a sharp knife under hot water. Wipe it dry and then cut the tart in half horizontally and then again vertically to make a “plus” sign. Rotate the pan 45° and repeat this step once more. You’ll end up with 8 perfect slices!
Decorate the top with fresh berries and serve with a dollop of Coconut Whipped Cream.
Drizzle with Easy Vegan Caramel Sauce and sprinkle with coarse sea salt.
Pair with your favorite dairy-free ice cream!
How to store
Cover the tart with plastic wrap and store in the fridge for up to 5 days. This recipe also freezes beautifully for up to 3 months. Cover in plastic wrap, then foil, and place in the freezer. Let thaw in the fridge before slicing.
I hope you love this yummy recipe and that it makes all your chocolate dreams come true! I’ve got one tucked in my freezer (Did I mention it freezes perfectly?) which Todd and I are having for dessert when we come back from Valentine’s Day dinner. Even after all these years, it’s still my favorite!
Lots of love,
Vegan Chocolate Ganache Tart
Ingredients
Instructions
- Rub the inside of a 9.5 x 1.5” (or similar size) tart pan with oil. Place a parchment paper round on the bottom.
- Add the rolled oats, pecans, cocoa powder, and salt to the work bowl of a food processor fitted with the S blade. Pulse until finely ground.
- Tumble in the dates. Pour the coconut oil and maple syrup in next. Process until the mixture begins to clump together and will hold its shape when pressed between your fingers.
- Spread the mixture evenly over the bottom and sides of the tart pan. Using your fingers, press it into a crust that is the same thickness all over. Set aside
- In a medium saucepan, with the heat off, whisk the coconut milk, agar powder, and vanilla until no lumps remain.
- Bring to a simmer over medium-high heat, gently whisk to prevent scorching. Once little bubbles form around the sides of the pan and begin to rise up from the bottom, it’s ready. Note: The milk should reach at least 185° F (85° C) to activate the agar powder.
- Pour the hot milk over the chopped chocolate and let it sit for 5 minutes without stirring. Then whisk until smooth and glossy. Add 2 tablespoons of maple syrup, whisk again, and taste for sweetness, adding more to your liking.
- Pour the ganache into your crust. Let it cool for 30 minutes, undisturbed, before transferring it to the fridge to fully set. (At least 1 hour more.)
Notes
How to serve
Cut clean slices by running a sharp knife under hot water. Wipe it dry and then cut the tart in half horizontally and then again vertically to make a “plus” sign. Rotate the pan 45° and repeat this step once more. You’ll end up with 8 perfect slices!
How to store
Cover the tart with plastic wrap and store in the fridge for up to 5 days. This recipe also freezes beautifully for up to 3 months. Cover in plastic wrap, then foil, and place in the freezer. Let thaw in the fridge before slicing.
For best tips, FAQs, and step-by-step instructions with photos, scroll up to blog post!
Nutrition Facts
Calories
528.8Fat (grams)
32.92 gSat. Fat (grams)
20.4 gCarbs (grams)
57.01 gFiber (grams)
7.9 gNet carbs
49.12 gSugar (grams)
33.94 gProtein (grams)
6.78 gSodium (milligrams)
87.88 mgCholesterol (grams)
0.96 mgNutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.
