You’re going to fall in love with this Vegan Chocolate Ganache Tart, perfect for Valentines Day.
You’re probably wondering, how good can a VEGAN and GLUTEN-FREE tart really be? Well, I’m here to tell you that it tastes fabulous! Think rich, decadent, indulgent, and chocolatey, but made with real, natural ingredients.
Well, I’m here to tell you that it tastes fabulous! Think rich, decadent, indulgent, and chocolatey, but made with real, natural ingredients.
Chocolate ganache is one of those recipes that many people don’t know how to make or think is fancy-schmancy, but it’s really not at all! You can also make the simplest recipe that only requires 2 ingredients and 2 steps. Like seriously! It’s way easier than you think.
It all starts with good quality chocolate, whether that be chocolate chips or chopped chocolate (from a bar) and cream. Traditionally, ganache is made with heavy whipping cream, but it is absolutely not necessary. I’ve learned from experience that as long as a cream-like ingredient is used, your chocolate ganache with taste amazing. In this recipe, I chose to use full-fat coconut milk from a can. This coconut milk is thick, rich, and creamy, making it the perfect substitute for the heavy cream. If you don’t have coconut milk on hand, substitute it for almond milk. You can probably even use real 4% dairy milk (which I haven’t tried, but bet it will still work).
Basically, once you have your two ganache ingredients, you boil the cream (in the microwave or stovetop) and pour it over the chocolate. Let it sit for two minutes, then mix together. Wow! Wasn’t that extremely simple?
You’ve got this!
Now, let’s talk crusts. I’ve made so many crusts over the years and this is one of my favorites because it is ALL natural. There are 5 simple ingredients that work perfectly together! Plus, since the oats in the crust are ground up, you’d never know that there are oats in it. I also love that this crust pops right out of the tart pan without any problems. It’s basically foolproof! All the ingredients are mixed together, patted into the tart pan, and baked. That’s all!
Lastly, the tart is assembled, chick-chock, and the strawberries are added. This is such an elegant dessert for Valentines Day. I think this tart has the perfect amount of pink/red and hearts. So many recipes out there are so pink and overloaded with hearts and cute sayings. I’m not judging if you love overkill valentines day stuff, I am just currently obsessed with the more minimal elegant Valentines Day look. If you’re looking for overkill, I’ve done it! Check out my layered heart cake or chocolate heart box I made last year for the blog.
If you’d like to make this recipe, I highly recommend you also watch the Youtube video here–>
Vegan Chocolate Ganache Tart
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Total Time: 43 minutes
- Yield: 12 servings
- Category: tart, valentines day, healthy, natural
- 3/4 cup almond flour (I recommend Bob’s Red Mill brand)
- 1 3/4 cup gluten-free rolled oats
- 1/4 teaspoon table salt
- 1/4 cup unrefined coconut oil, melted
- 3 tablespoons pure maple syrup
- 1 3/4 cup semi-sweet chocolate chips or chopped chocolate bar
- 1 cup canned coconut milk (full fat, cream)
- 8 strawberries
- Mini heart cookie cutter
Prepare the Crust:
- Preheat the oven to 350℉ and grease a *tart pan with cooking spray. Set aside.
- Pulse oats in a blender until it becomes fine and powder-like.
- Combine blended oats, almond flour, salt, coconut oil, and maple syrup in a medium bowl. Mix until a crumbly mixture forms.
- Pour the crumbly crust mixture into the prepared pan and press the dough onto the bottom and sides of the pan. Dip your hands in cold water throughout this process to prevent the dough from sticking to your hands.
- Remove any excess dough that is hanging off the top rim of the pan.
- Bake for 13-15 minutes or until it’s golden brown.
- Cool on a wire baking rack. *If the crust puffs up in the center after baking, use the back of a spoon to lightly press it down.
Prepare the Ganache:
- While the crust is cooling, make the ganache by bringing the coconut milk to a boil. You can boil the coconut milk in a pot on the stove over medium-high heat or in the microwave for 1-2 minutes.
- Pour the boiling cream over a bowl of chocolate chips and leave alone for 2 minutes.
- Then, mix the chocolate and cream together until it becomes thick and luxurious.
- Set aside.
- Pour the ganache into the cooled pie crust. Spread the ganache into an even layer.
- Refrigerate for 4-6 hours or overnight. If refrigerating overnight, cover the pan with foil or plastic wrap once the chocolate ganache has set and is no longer liquidy.
- Before serving, top with heart strawberry cutouts.
- Best served cold. I usually take the tart out of the fridge 20 minutes before serving so that the ganache filling will soften and become creamier.
*I used a rectangle tart pan that I bought at home goods years ago, but you can also use a 9″ circle tart pan.