Chocolate Ganache Tart with Pistachios and Figs

"Chocolate ganache tart with figs and pistachios. This chocolate tart is rich and decadent, it’s hard not to fall in love with it from the first bite. This recipe is raw, vegan, gluten-free and refined sugar-free. I served this chocolatey tart to my family last week before we leave for our holiday, everyone loved it. hope you enjoy the recipe and will give it a try."
-- @nm_meiyee
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  • Recipe Card
Prep time 20mins
Serves or Makes: 10-12

Recipe Card

For the Crust


  • 1 1/2 cups gluten free rolled oats
  • 1/2 cup walnuts or almonds
  • 2 tablespoon maple syrup
  • 2 tablespoon cocoa powder
  • 2 tablespoon coconut oil
  • 12 dates, pitted

For the Filling


  • 1 1/2 cups coconut milk
  • 1 1/2 cups dark chocolate, coarsely chopped
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup



  • Pistachios
  • Fresh figs


  • Step 1

    Grease an 8-inch tart pan with cooking spray. Set aside.

  • Step 2

    In a food processor combine oats, nuts and process until coarsely ground. Add dates, cocoa powder, coconut oil and maple syrup, pulse until mixture looks like wet sand. Firmly press the mixture into the bottom and sides of the prepared tart tin. Place in the freezer to set.

  • Step 3

    Meanwhile, place the chopped dark chocolate in a bowl. Set aside.

  • Step 4

    In a small saucepan over medium-high heat, heat the coconut milk until bubbles just begin to appear. Pour the hot coconut milk over the chopped chocolate and let stand without stirring for 5 minutes. Add in maple syrup and stir the chocolate-coconut milk mixture until glossy and smooth.

  • Step 5

    Pour mixture into the tart crust and refrigerate at least 4 hrs to set. Garnish with fresh figs and chopped pistachios, slice, and serve.