Gluten-free Vegan Dark Chocolate Ganache Tart
Gluten-free vegan dark chocolate ganache tart is vegan, simple, and decadently rich! You only need 6 ingredients to make this, so it's really easy to make!
Ingredients
- 1 1/2 cup oat flour (from ~ 1 1/2 cups of oats; see notes)
- 1/2 cup almond flour (from ~1/2 cup of whole almonds; see notes)
- 1 tsp salt
- 1/4 cup coconut oil, melted (scant)
- 2 tbsp agave syrup (or maple syrup)
- 150 grams dark chocolate (see notes)
- 150 grams coconut milk (see notes)
Instructions
Tart crust
- In a bowl, add the oat flour, almond flour and salt, and mix together.
- Add the melted coconut oil and agave syrup into the flour mixture, and mix well. You should get a moist mixture than can be easily moulded.
- Press the mixture into your mini tart pans, or a large 9" tart pan. Depending on the size of your tarts, you'll get 4 - 6 tarts for this recipe. I got 5 tarts using my 4" mini tart pans.
- Bake the tart shells in 350°F for 15 minutes, or until the shells start to turn brown. Cool for 15 minutes, take them out of the pan, and set aside.
Dark chocolate ganache
- Chop the dark chocolate into small pieces, and place it in a heat-proof bowl.
- Heat the coconut milk until it is hot and steamy. If using the microwave, place it in a tall mug and microwave for 2-3 minutes, stirring every 30 seconds. If using the stove, heat under medium-high heat until it starts bubbling.
- Pour the coconut milk over the chocolate, so it covers the chocolate. Let it sit for 5 minutes.
- After 5 minutes, stir the ganache with a whisk until smooth. The chocolate should melt entirely through the heat of the coconut milk.
- Pour the ganache into the tart shells. Allow it to cool in the fridge until solid (2 - 4 hours).
- Garnish and serve!
Notes
Substitutions:
- You can just use oat flour for this recipe (omit almond flour and replace with more oat flour).
- Full-fat coconut milk, soy milk or almond milk can be used instead of lite coconut milk. You may have to vary the amount of milk, since some milks are more liquidy than others.
- I recommend using 70%+ dark chocolate, but you can use other types of chocolate. If you use other percentage of chocolate, you may have to vary the amount of milk you use so it can set solid.