- Prep-time: / Ready In:
- Makes one 8-inch tart
- Serving size: ⅛ of recipe
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This spectacular vegan chocolate ganache tart is perfect for birthdays, Valentine’s Day, Mother’s Day, or any celebration table. Chocolate ganache, traditionally made with heavy cream and melted chocolate, can really weight you down. This healthier version uses cocoa powder, a modest amount of vegan chocolate chips, and plant-based milk to create a dark chocolaty filling for this stunning tart. Dates provide natural sweetness and a nutty oat-almond crust balances the silky smooth filling. The garnish of tangy fresh berries is optional but looks sensational and cuts the chocolatey richness so that every forkful is a delicious balance of earthy, sweet, and juicy. Allow at least two hours for this stunning dessert to chill before serving.
Tip
Gluten-free version: To make this tart gluten-free, use certified gluten-free rolled oats, oat flour, plant milk, and chocolate chips.
For more inspiration, check out these tasty ideas:
- Pumpkin Pie Tart with Oat Crust
- Chocolate Mousse Pie
- Cherry Crumble Pie
- Incredible Chocolate Sweet Potato Cake
Ingredients
- ¾ cup rolled oats (see gluten-free tip, recipe intro)
- ¾ cup oat flour (see gluten-free tip, recipe intro)
- 1 cup plus 4 to 5 tablespoons unsweetened, unflavored oat milk or other plant-based milk
- 2 tablespoons almond butter
- 2 tablespoons pure cane sugar
- ⅛ teaspoon sea salt
- 1 cup pitted dates
- ⅓ cup unsweetened cocoa powder
- 2 tablespoons unsweetened dairy-free chocolate chips (see gluten-free tip, recipe intro)
- 1 teaspoon pure vanilla extract
- Fresh raspberries and/or sweet cherries (optional)
Instructions
- Preheat oven to 350°F. Line the bottom of an 8-inch tart pan with parchment paper.
- For crust, in a medium bowl stir together the first oats, oat flour, 4 tablespoons of milk, the almond butter, sugar, and sea salt until fully combined. (Add more milk as needed to just bring dough together.) Press dough into the prepared tart pan.
- Bake 45 minutes or until crust is browned and begins to pull away from sides of pan. Let cool. Remove crust from tart pan and place on a serving platter.
- For filling, in a high-speed blender or food processor combine dates, cocoa powder, and chocolate chips. Heat 1 cup milk in a microwave 90 seconds or until steaming but not boiling. Pour milk over date mixture and let stand 5 minutes. Cover and process 60 seconds or until completely smooth. Add vanilla; cover and process until incorporated.
- Pour filling into the cooled crust. Chill 2 hours or until filling is set. If you like, top servings with raspberries and/or cherries.
Per serving (⅛ of recipe): 230 calories, 45 g carbohydrates, 6 g protein, 5 g total fat, 1 g saturated fat, 0 g cholesterol, 70 mg sodium, 6 g fiber, 22 g sugar
Note: Nutritional information is provided as an estimate only.
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