This gluten-free vegan dark chocolate ganache tart is very easy and simple to make! It’s one of my favourites, and my go-to desserts when I’m in a hurry. Now, you too can easily make this at home! 😀
Chocolate is one of the cornerstones of vegan desserts, and I’m not complaining whatsoever. Vegan food doesn’t mean tasteless and bland; on the contrary, vegan food is really tasty! It can be as delicious, as rich, as decadent (and unhealthy) as non-vegan food. 😆
Oat & almond crust
I opted to make my own oat and almond flours for this recipe; however, you can use store-bought oat flour and almond flour. You can easily make oat flour by blending oatmeal or oats in a blender or food processor. The amount of oats you blend roughly yields the same amount of oat flour.
Note: If you make your own almond flour, it doesn’t have to fully finely ground. In my almond flour, I had small pieces of almonds (which adds a bit of crunch to the crust).
Vegan dark chocolate ganache tart
Dark chocolate is the best kind of chocolate, and it’s also vegan! It’s not as sweet as milk chocolate, and it’s still as rich and creamy as milk chocolate. The balance of the dark chocolate with the oat & almond crust is amazing.
This is just a standard vegan dark chocolate ganache recipe, but you can easily add your own flair to this recipe:
- Infuse flavours like rosemary or earl grey to the milk before adding it to the chocolate.
- Make Mexican chocolate ganache by adding a bit of cinnamon and cayenne pepper.
- Mint chocolate by adding mint extract/spearmint or crème de menthe.
- Add some rum or bourbon or kahlua for an adult version 😉
Personalize this however you like, and enjoy! 🙂
Gluten-free Vegan Dark Chocolate Ganache Tart
- 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)
- 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!
- 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.
I’m super extra, and I like to decorate my food to be as pretty as I can make it. For my tarts, I added fresh fruits (from the farmers’ market) and beautiful edible flowers. You can garnish with whatever you like: herbs, fruits, white chocolate, nuts, caramel. Go nuts!