Dark Chocolate Ganache Tart (vegan, no-bake, dairy-free, GF)
The easiest raw tart ever, and so tasty you won’t need to know how to store it, it won’t last that long in your house!
A rich, creamy, chilled dessert that you will be proud of, and best of all, will make you feel great with all the protein, fiber and magnesium and antioxidants from the cashew cream, dates and cacao!
The recipe is such that the chocolate actually splits into two different textures – the top becomes a denser ganache, and the middle, a creamier layer. And the crust is my favorite, it tastes like a chocolate cookie.
I bet we could make cookies out of this crust, hmmm maybe a future endeavor. I hope you try this recipe!
Dark Chocolate Ganache Tart (vegan, no-bake, dairy-free, GF)
Ingredients
Tart Crust
- 3 tbsp cacao powder
- 1 cup raw cashews soaked and rinsed
- 1/2 cup flax seeds
- 3/4 cups almond flour or buckwheat flour for a nut-free option; buckwheat is a seed
- 6 dates - soaked pitted
- pinch of salt
Ganache
- 1 1/2 cup raw cashews soaked and rinsed
- 1/2 cup full-fat coconut milk
- 1/2 cup cacao powder
- 1/4 bar (3.5oz) vegan dark chocolate
- 1/8 cup maple syrup
- 2 tbsp coconut oil
- 1 tsp vanilla
- pinch of salt
Useful Equipment
Instructions
Blend ingredients for the crust, press into tart pans, and refrigerate. Blend ingredients for the ganache, and pour into pans. Refrigerate tarts 30 minutes before eating. Garnish and enjoy! See, that is so easy!
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
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.