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.
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
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
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- 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
- Firstly break up the chocolate & add to a large bowl.
- Heat the coconut cream, coconut oil, maple syrup & vanilla in a saucepan until just before boiling. Stir constantly.
- Pour the mix over the chocolate and leave for a few minutes to allow the chocolate to melt.
- 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;
- 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.
- 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.
- 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.
- Serve with blueberries and banana icecream.