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.
Rich & Creamy Chocolate Ganache Tart | Simply Gluten Free & Dairy Free
Deliciously creamy filling without the cream and perfectly crisp crust without the gluten.
Servings: 8 servings
Ingredients
For the Crust
- 1 ⅓ cups pecans
- 1 ½ cups old fashioned oats
- ¼ cup coconut oil
- 2 tablespoons honey
- ¼ teaspoon kosher salt
For the Filling
- 2 ¼ cups dairy free chocolate chips or 16 ounces
- 13 ounces can full-fat coconut milk one can
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
For the Crust
- 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.
For the 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 coconut milk over chocolate and let sit for about 2 minutes.
- Stir chocolate mixture with a whisk or a spoon until silky smooth.
- Pour chocolate mixture into chilled crust.
- Chill entire ganache tart until set, or about 1 hour. Once chilled, it can be set at room temperature.
- Serve with berries, dairy free whip cream and a sprinkle of flaky salt.
Nutrition
Calories: 592kcal | Carbohydrates: 49g | Protein: 8g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 80mg | Potassium: 228mg | Fiber: 7g | Sugar: 29g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 6mg
Gigi
I have made this three times. The first two times it came out perfectly. But the third time the pie itself was soft and gritty. What did I do wrong?
Thank you
Amy
Hmm, did you use a different coconut milk? Different brands have varying levels of fat and can greatly change the outcome. Also, the freshness of the chocolate can make a difference as well. I hope you'll try again! It's one of my favorite desserts.
Stacy
Very neat gluten free dairy free dessert I’ve ever had! Thank you!!!
Jean
THE BEST! I look like a master Chef, but it’s easy and it’s so delicious! It’s very rich, so it serves a large crowd. Do you know how far in advance I could make it in it will still be good?
Marilys
How far in advance can I make this?
Amy
This recipe is best made close to serving time. It should be ok the day before serving, but I wouldn't do it any further before that. The filling and crust can be made separately and then combined and chilled before serving. Hope that helps!
Sue
Can this pie be frozen?
Amy
I don't recommend freezing this tart at this time. I'll have to try it a few times to give the best recommendations.