This easy chocolate ganache tart is velvety smooth and high in protein, iron and fiber! Also no-bake, dairy-free and gluten-free. Nutrition and decadence in one chocolatey package.
The easiest dark chocolate ganache tart ever, dairy-free, vegan, and so tasty you won't need to know how to store it, it won't last that long in your house!
This recipe is a rich, creamy, chilled dessert that you will be proud of. Best of all, this chocolate ganache tart will make you feel great with all the protein, fiber and magnesium and antioxidants from the cashew cream, dates and cacao!
This particular vegan chocolate ganache tart filling is healthier than traditional ganache.
What is Chocolate Ganache?
First let's visit the definition of chocolate ganache. The traditional recipe for chocolate ganache is a 1 to 1 ratio of dark chocolate with heavy cream. Dairy cream. In the case of vegan chocolate ganache, that cream would be full fat coconut milk.
And I add even more nutritiously-rich ingredients to my vegan ganache increase nutrition and to add a fuller flavor profile. For instance, I add cacao powder for fiber, iron, magnesium, and cashews for protein. A traditional ganache recipe can be found here if you are curious to compare to my vegan ganache recipe.
How to Make Tart
Meanwhile, let's talk about how easy these tarts are to make. The most time-consuming aspect is that you must soak the cashews and dates overnight.
You are doing this to the cashews to break down the phytic acid and enzymes inhibitors to ease digestion. You are soaking the dates to make them softer and thus the tart filling creamier.
Once those are soaked, all you do is blend up the ingredients for the tart crust and press into tart pans. To prep the pans, you can grease them with coconut oil, or not. It depends on the surface of your pans.
Refrigerate those tart crusts, but they are really ready for the filling as is.
Is Chocolate Ganache Easy to Make?
My recipes is. Just blend up the ganache filling. No need to heat and risk that iky skin forming on top. Pour the mixture into the tarts. Refrigerate the tarts for at least 30 minutes before eating.
To store, we have frozen them, in an airtight container and they lasted a month or more without freezer-burn.
Here is the process in pictures!
The recipe is such that the texture of this filling actually splits into two. The top texture becomes a denser dark chocolate ganache. And the middle, a creamier layer. And the bottom crust is my favorite though; it tastes like a chocolate cookie.
I will answer that question! Most of the ingredients in this chocolate tart provides nutrition, but I will focus on the primary ingredients, cashews, dates and dark chocolate
Cashews, among the most consumed nuts in the world, are high in vitamins, minerals, antioxidants, fiber and various other nutrients. Specifically cashews contain high levels of magnesium, which supports sleep and muscles. Cashews also provide significant iron and zinc levels.
They are also high in "HDL" or the monounsaturated fatty acids that promote healthy levels of good cholesterol. Cashews also contain small amounts of vitamin E, B-complex vitamins, potassium and calcium. Learn more about cashew's nutritional benefits here.
How Healthy Are Dates?
Dates, typically Medjool, provide several vitamins and minerals, in addition to fiber and antioxidants. These nutritional benefits are known for preventing constipation and controlling blood sugar control.
Dates also contain antioxidants which battle disease. Recent studies are examining dates ability to lower inflammation, and specifically support in preventing Alzheimer’s disease.
Finally, the use of quality dark chocolate infuses this recipe with fiber, iron, magnesium, copper and manganese. Dark chocolate also provides an amazing range of antioxidants according to this study.
Interested in a version of dark chocolate ganache frosting? Visit my recipe here.
Other Easy Pies and Tarts You'll Love
Easy Chocolate Cream Pie
Chocolate Tart Recipe
Chocolate Ganache Tart
Chocolate Mousse Tart
Vegan Chocolate Pie
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Chocolate Ganache Tart
- 3 tablespoon cacao powder
- 1 cup raw cashews soaked and rinsed
- ½ cup flax seeds
- ¾ cups almond flour or buckwheat flour for a nut-free option; buckwheat is a seed
- 6 medjool dates soaked and pitted
- pinch of salt
- 1 ½ cup raw cashews soaked and rinsed
- ½ cup full-fat coconut milk NOT chilled, shaken to combine fat and milk
- ½ cup cacao powder
- ¼ bar (3.5oz) vegan dark chocolate
- ⅛ cup maple syrup
- 2 tablespoon coconut oil
- 1 teaspoon vanilla
- pinch of salt
- Measure out the cashews and dates and set them submerged in separate containers in clean water and refrigerate overnight. You are soaking the cashews to break down the phytic acid and enzymes inhibitors to ease digestion. You are soaking the dates to make them softer and thus the tart filling creamier.Many coconut milk recipes require chilling to separate the fat. NOT this recipe. You want the can at room temperature, and shaken so the fat and milk are combined.
- Blend ingredients for the crust, press into tart pans and refrigerate.
- Blend ingredients for the dark chocolate ganache, and pour into pans.
- Refrigerate tarts 30 minutes before eating. Garnish and enjoy! See, that is so easy!
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
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
Hi, this looks amaaazzziiing but is it possible to use a sugar free substitute to replace the dates?
Yes, I think so. You can use your sugar-free maple syrup of choice in substitution with dates.
I'd love to make this, but don't have individual tart pans. Would muffin/cupcake pans work?
Dee Dine | Green Smoothie Gourmet
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
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?
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
Is it possible to freeze it?
Hi Karina, I haven't frozen it, but these ingredients usually do freeze just fine. Dee xx
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!
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.
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?
Hi Sammy, I don't think they will fall apart, but they taste better chilled! Dee xx