Rich & Creamy Chocolate Ganache Tart | Simply Gluten Free & Dairy Free
Deliciously creamy filling without the cream and perfectly crisp crust without the gluten.
Prep Time15 minutes mins
Chilling Time40 minutes mins
Servings: 8 servings
Calories: 593kcal
For the Crust
- 1 ⅓ C pecans
- 1 ½ C oats
- ¼ C coconut oil
- 2 tablespoon honey
- ¼ teaspoon salt
For the Filling
- 2 ¼ C dairy free chocolate chips or 16 ounces
- 13 oz can full-fat coconut milk one can
- 1 teaspoon vanilla extract
- pinch of salt
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 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.
Calories: 593kcal | Carbohydrates: 49g | Protein: 8g | Fat: 46g | Saturated Fat: 26g | Sodium: 80mg | Potassium: 227mg | Fiber: 7g | Sugar: 29g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 6mg