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
Calories: 592kcal
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