I made this Vegan Chocolate Tart for my aunt’s garden party last month. The ganache set shiny and rich, and my friend said it was the best tart she had.
Decadent Vegan Chocolate Tart Recipe
This vegan chocolate tart features a buttery, crumbly crust filled with a luscious, silky ganache made from dark chocolate and coconut cream. The combination of flavors and textures makes it an unforgettable sweet treat. The recipe takes about 30 minutes to prepare and sets in the refrigerator for a few hours, serving up to 8 people.
Ingredients
- 1 1/2 cups almond flour or crushed vegan cookies for crust
- 1/4 cup cocoa powder
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/4 teaspoon salt
- 8 ounces dark chocolate dairy-free
- 1 cup coconut cream or silken tofu blended until smooth
- 1 teaspoon vanilla extract
- Fresh berries or coconut whipped cream for garnish optional
Instructions
- Prepare the Crust: In a mixing bowl, combine almond flour, cocoa powder, melted coconut oil, maple syrup, and salt until a dough forms. Press the mixture into the bottom and up the sides of a tart pan evenly.
- Bake the Crust: Preheat the oven to 350°F (175°C). Bake the crust for about 10-12 minutes, then remove and let it cool completely.
- Make the Ganache: In a heatproof bowl, melt the dark chocolate. In a saucepan, heat the coconut cream until just simmering, then pour it over the melted chocolate. Whisk until smooth and glossy. Stir in vanilla extract.
- Assemble the Tart: Pour the ganache filling into the cooled crust, smoothing it out evenly. Refrigerate for at least 2-3 hours to set.
- Serve: Once set, slice the tart and serve it chilled, garnished with fresh berries or a dollop of coconut whipped cream if desired.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes plus chilling time
Nutrition Information
- Servings: 8 slices
- Calories: 320kcal
- Fat: 22g
- Protein: 5g
- Carbohydrates: 30g
I store the tart in the fridge for up to four days. The stay rich, and I serve slices chilled.
