This easy chocolate ganache tart is rich, silky, and secretly healthy — a 6-ingredient dessert that is dairy free, gluten free, requires zero baking and always disappears fast!
This no-bake chocolate ganache tart is an indulgent wholesome dessert with a blended crust and a lush chocolate filling made from real-food ingredients like cashews, dates and cocoa.
The filling is ultra-smooth and the ganache firms up beautifully in the fridge with a shiny top and a mousse-like center. It's naturally vegan, dairy-free, gluten-free, and refined sugar-free — proof that dessert can be both decadent and nourishing.
👉 Similar no-bake desserts:
Chocolate Frozen Yogurt Cups • Salted Chocolate Tart with Shortbread Crust • Chocolate Ganache Tart (no bake) • Chocolate Hazelnut Tarts (no bake)
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⭐ Why You’ll Love These Tarts
- No baking required
- Rich in plant-based protein & fiber
- Naturally gluten-free & dairy-free
- Refined sugar free
- Chocolatey, creamy, and luxurious
- Perfect for prep-ahead entertaining
🧾Ingredients
For the chocolate crust
- Cashews (soaked and rinsed)
- Medjool dates (soaked and pitted)
- Cocoa powder
- Almond flour
- Flax seeds
For the ganache filling
- Cashews (soaked and rinsed)
- Coconut milk (canned, not chilled)
- Cocoa powder
- Chocolate chips
- Maple syrup
- Pantry items: coconut oil, vanilla, salt
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See the recipe card at the bottom for full information on ingredients and quantities.
👩🍳Step by Step Instructions
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Step 1: Soak Overnight
Soak your cashews and dates overnight in separate containers. This softens them for blending and improves nutrient absorption and digestion.
Step 2: Prep Cashews & Dates
Drain and rinse your cashews and dates. Shake your room-temperature coconut milk can to mix the fat and liquid.
Step 3: Make Tart Crust
In a blender or food processor, blend the crust ingredients until you get a dough-like texture. Press into mini tart pans. No need to bake — refrigerate while you prep the filling.
Step 4: Make Ganache Filling
Blend all ganache ingredients until ultra-smooth and silky.
Step 5: Pour Ganache Filling
Pour the ganache into your prepared crusts. Chill in the fridge for at least 30 minutes or until firm.
Step 6: Garnish & Serve
Pour the ganache into your prepared crusts. Chill in the fridge for at least 30 minutes or until firm.
🔍Recipe Tips
- For a Speed Soak: Cashews and dates can be soaked for 15 minutes in just boiled water - be use to use separate containers.
- Blend the filling until creamy around 1 minute.
- Canned room-temp coconut milk is key — no separation of fat and liquid. You can also open the can, and stand it in a pot of boiling water, stirring to melt the fat.
- These tarts freeze beautifully. Store in an airtight container for up to 1 month.
🍫Variations to Try
- Nut-Free: Use sunflower seeds instead of cashews and buckwheat flour for the crust.
- Coffee Tarts: Add a splash of espresso to deepen the chocolate flavor.
- Mini Bites: Press the crust into a silicone mini muffin pan or mold and fill for bite-sized versions.
FAQS
Yes! This tart is even better the next day. Store in the fridge for up to 5 days or freeze for longer storage.
Tart pans make it pretty, but you can use muffin tins or a small pie dish with parchment paper for easy removal.
For the tart, you can use walnuts instead; for the filling you can replace soaked cashews with yogurt - full fat, and a bit less, about 1 cup.
Absolutely. This recipe works great as a single larger tart pan, or even in a pie pan. Just grease and dust either with cocoa powder before pressing in the crust.
More No Bake Pies & Tarts
- Chocolate Peanut Butter Pie
- No bake Chocolate Pie (healthy chocolate pudding pie)
- Salted Chocolate Tart with Shortbread Crust
- Chocolate Ganache Tart
If you love this recipe or any others on my website, please leave a 🌟🌟🌟🌟🌟 review! It means so much to me when you try my recipes, and I'd love to know how it goes. Also please leave a 📝 comment if you have any questions.
📖 Recipe
No Bake Chocolate Ganache Tart (gluten free & Vegan)
Equipment
Ingredients
Tart Crust
- ¾ cups almond flour
- 3 tablespoon cocoa powder
- 1 cup cashews unsalted
- 6 medjool dates soaked and pitted
- ½ cup flax seeds
- pinch salt
Ganache filling
- 1 ½ cup cashews unsalted
- ½ cup coconut milk, canned not separated
- ½ cup cocoa powder
- ¼ cup chocolate chips melted
- 2 tablespoon maple syrup
- 2 tablespoon coconut oil, melted
- 1 teaspoon vanilla
- pinch of salt
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Instructions
Prep Cashews & Dates
- Soak your cashews and dates overnight in separate containers.* This softens them for blending and improves nutrient absorption and digestion.
- Drain and rinse your cashews and dates. Shake your room-temperature coconut milk can to mix the fat and liquid.
Make crust
- In a blender or food processor, blend the crust ingredients until you get a dough-like texture.¾ cups almond flour, 3 tablespoon cocoa powder, 1 cup cashews, 6 medjool dates, ½ cup flax seeds, pinch salt
- Press into mini tart pans. No need to bake — refrigerate while you prep the filling.
- Blend all ganache ingredients until ultra-smooth and silky.1 ½ cup cashews, ½ cup coconut milk, canned, ½ cup cocoa powder, ¼ cup chocolate chips, 2 tablespoon maple syrup, 2 tablespoon coconut oil, melted, 1 teaspoon vanilla, pinch of salt
- Pour the ganache into your prepared crusts. Chill in the fridge for at least 30 minutes or until firm.
- Garnish if desired — try shaved dark chocolate, flaky salt, or fresh berries — and serve chilled.
ANDREA says
Hi!! can i use almonds instead of cashews for the ganache?
Dee Dine says
Yes, Andrea, I am sure you can if you treat them as you would cashews in terms of soaking, etc.
Joy says
This recipe was my first attempt to make a dessert that is vegan and gluten free. Unbelievable. So So so good. The ganache is out of this world and the crust is perfect. Thank you for making it so easy for me. I am so proud of the results.
Dee Dine | Green Smoothie Gourmet says
Joy! I am so happy you found this recipe useful, and that it was your first attempt! Makes me so happy. I remember when I first made these and was also astonished at how good they were. Thank you so much for sharing your experience. Dee xx
YG says
Hi, this looks amaaazzziiing but is it possible to use a sugar free substitute to replace the dates?
Dee Dine says
Yes, I think so. You can use your sugar-free maple syrup of choice in substitution with dates.
Ellen Lederman says
I'd love to make this, but don't have individual tart pans. Would muffin/cupcake pans work?
Dee Dine | Green Smoothie Gourmet says
Hi Ellen,
Yes, of course you can use cupcake pans. I think a cupcake well is about 2/3 the size of a tart pan, so just press the tart mixture into the bottom of each cupcake well and see how many you can create. It will depend on how much mixture you use per crust. Good luck! Dee xx
Merrill Phoenix says
Hi, these look gorgeous! Could you use cashew butter instead of soaking as my blender is not very powerful. If so what quantity would you recommend?
Thanks
Debbie says
Yes, Merrill, you can use cashew butter instead of creaming raw cashews for the ganache. You will want to use a brand that does not have any other ingredients, and you would use half the amount of raw cashews (for instance, the ganache in this recipe calls for 1 1/2 cup raw cashews, so you'll need 3/4 cup of raw cashew butter.)
Regarding the cashews for the crust, cashew butter will not work but the crust can have nut chunks, so a high-speed blender is not necessary.
Hope that helps! Dee xx
Karina says
Is it possible to freeze it?
Debbie says
Hi Karina, I haven't frozen it, but these ingredients usually do freeze just fine. Dee xx
Lindsey Venable says
Hey I made this and it was really awesome! I added a bit more sweeteners but the end result is a delight! Especially with raspberries. Thanks for the inspiration to make something fun!
Debbie says
Lindsey, thank you so much for sharing your experience with this recipe! It's true, I've been told more than once my recipes need to be sweeter - I make them less sweet because that's the way I like them (haha), but I have started emphasizing that sweetening might need adjusting to taste.! Take care, Dee xx.
Sammy says
Hi thanks for the recipe, do these need to be in a fridge allthe time? If I left them out all day plus they fall apart?
Debbie says
Hi Sammy, I don't think they will fall apart, but they taste better chilled! Dee xx
Brittany says
Hi! I was wondering if there is an alternative I can use for the almond meal, as I'm allergic to almonds. Thanks 🙂
Debbie says
Hi Brittany, buckwheat flour would be perfect. I know Bob's Red Mill makes it. I have added that to the ingredients as a nut-free option!
Dee xx.
Özgür Özcan says
Hi Debbie,
Will the buckwheat flour amount to be used the same as almond meal? (3/4 cups)
Debbie says
Yes, 3/4 cups. Hope they turn out well for you! Dee xx
ruby says
Hi. The recipe looks amazing. can you please clarify how much exactly are two squares of dark chocolate?
thanks
Debbie says
Ruby! Thank you for writing, that is 1/4 of a 3.5 oz chocolate bar. I will update the recipe to make it clear for others! Dee xx.
Line says
Looks soo good and easy. What do you do to the cashewnuts? Do put them in to water and for how long?
Best,
Line
Debbie says
Line, it is best to soak cashews for at least 4 hours or even overnight (8 hours), drain the water and they will be soft and sweet and ready for the recipe. If you are in a rush, some people boil them for 10 minutes or so but I am afraid that will destroy nutrients. The goal is to soften them so they become creamy. Hope that helps! Dee xx
Mitra | Nutriholist says
Can't stop thinking about these decadent treats! Need to make them soon. Thanks for this great recipe Dee! Love your blog 🙂
Debbie says
Hi Mitra! Thank you for your kind words! Love your rhubarb recipe tho..and yes, these treats are fun and will only get more numerous as the holidays near! Take care. Dee xx.
Klara says
Oh wow Dee, these tastes looks so so delicious.
Thanks for the amazing recipe!
Klara xx
Debbie says
Thank you Klara, still can't get over those round apple tarts of yours. We ought to have a dessert party! Have a lovely week sweetie! Dee xx.