Chocolate Ganache Tart (Vegan & Gluten free)

The weekend is my favourite time for creating new recipes, especially if we have people coming over for dinner. I think it’s the perfect excuse for being a little bit more adventurous and indulgent.
My friend Lisa was visiting last weekend so I decided to make some Ethiopian Lentils (recipe coming soon) and this delicious chocolate ganache tart. My thinking – She’s a lover of spicy dishes and definitely partial to a chocolate dessert. So I was pretty hopeful they would go down a treat. She loved them.

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I’m not exaggerating by saying that I think this is the best chocolate dessert I’ve ever made, the crispy nutty base combined with the rich and creamy ganache filling is just heavenly.
I love that the tart has an intense chocolate flavour from the gorgeous vegan chocolate and raw cacao.
Chocolate lovers this one’s for you – I really hope you love this one as much as me! Enjoy xx

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I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x


Serves: 8-10. Prep time: 20 minutes. Cook time: None

Ingredients

  • Topping ingredients;
  • 250 ml Organic coconut cream
  • 2 tbsp organic coconut oil
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla powder or essence
  • 100g bar vegan chocolate – I used Ombar 72%
  • 1 tbsp raw cacao
  • Base ingredients;
  • 2 cups organic walnuts
  • 10 large medjool dates
  • 2 tbsp raw cacao
  • 2 tbsp buckwheat groats
  • Pinch sea salt

Directions

  1. Firstly break up the chocolate & add to a large bowl.
  2. Heat the coconut cream, coconut oil, maple syrup & vanilla in a saucepan until just before boiling. Stir constantly.
  3. Pour the mix over the chocolate and leave for a few minutes to allow the chocolate to melt.
  4. Fold in the raw cacao and stir gently so that everything is combined. Pop in the fridge while you make the base.

For the base; 

  1.  To make the base blitz the walnuts in your food processor until you get a crumb like consistency. Add in the dates, cacao, buckwheat, and salt and blend again until everything combines. The mix should stick together between your fingers.
  2. Add the mixture to your a pie tin. (I used a 8 inch loose bottom pie tin greased with some coconut oil). Press down firmly with you hands – press up the sides.
  3. Remove the ganache from the fridge and pour onto the base. Transfer back to your fridge and allow to set from at least 2- 3hrs. Test to see if it’s set.
  4. Serve with blueberries and banana icecream.

 

 

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