No Bake Chocolate Tart | Gluten Free & Dairy Free

Toasted nuts and oats create a sweet and easy crust around smooth, creamy chocolate to create this decadent Chocolate Ganache Tart —without the guilt or breaking your diet. Coconut cream and dairy free chocolate make it a great Vegan dessert! No baking required!

Tell me all about this gluten free & dairy free chocolate ganache tart

• Flavor – The chocolate filling is sweet and creamy (without any actual cream). The crust is lightly sweet and the toasted nuts add such a delicious flavor with the chocolate. Even though this recipe is made with coconut milk, you won't be able to taste it.
• Texture – The crust is slightly crisp and has a wonderful crunch that goes so well with the ultra-creamy chocolate ganache.
• Time – About 1 hour start to finish. No baking required, so the only added time is the chilling.
• Difficulty – I’d put this just above totally easy, only because you have to press the filling into the tart pan. It’s not a tricky step, but just adds some time, but totally worth it. Watch the video to see how this is done using a simple household item.

Simple Ingredients to Make a Chocolate Tart

• Dark Chocolate (Chips or Bar) - Just read the ingredients to find a chocolate that is free of dairy. I love Guittard semi-sweet chocolate chips, or those giant Trader Joe's Dark Chocolate bars work great too.

• Coconut Milk - A can of FULL FAT coconut milk makes this recipe super creamy and delicious. You won't even taste the coconut. I tried this with low fat and it just doesn't hold together or taste right.

• Toasted Pecans - I absolutely love the smell and flavor of toasted pecans. They get crispy and fragrant and taste even better.

• Oats - You can use either quick or old-fashioned oats. Toasting them slightly removed some of the moisture and enhances the slight flavor.

Got any other GF/DF recipes? So glad you asked! Check out these popular recipes.

• Healthy Morning Glory Muffins
• Soft Ginger Molasses Cookies
• Chocolate Pound Cake
• Vegan Pineapple Upside Down Cake
• Vegan Vanilla Baked Donuts (GF option)
• Granola and Cranberry Bark

How to make this vegan chocolate dessert

• Lightly grease the bottom and sides of a 9" spring form pan. Set aside.
• In a large skillet, gently toast pecans and oats for about 5 minutes or until pecans are fragrant.
• Pour pecans and oats into a food processor. Blitz until very tiny pieces. About 30 seconds.
• Add coconut oil, honey and salt. Blitz again until mixture starts to come together, about 15 seconds.
• Using a cup or jar with a 90° angle, evenly press mixture into the bottom and sides of the pan.
• Chill in the refrigerator for 30 minutes. This step keeps the chocolate from seeping into the crust.

How to make the ganache Filling

• In a small saucepan, heat coconut milk until steaming, not boiling.
• While milk is warming place chocolate, vanilla and salt in a medium bowl.
• Pour milk over chocolate and let sit for about 2 minutes.
• Stir with a whisk or a spoon until silky smooth.
• Pour into chilled crust.
• Chill entire ganache tart until set, or about 1 hour. Once chilled, it can be set at room temperature.