Creamy Chocolate Ganache Tart
"Happy Saturday beautiful people 💗 Wish I could share a slice of this creamy chocolate cream pie with you all ☺️🤗 This recipe is no-bake, vegan, gluten-free and very easy to put together 👌🏻 Have a lovely weekend 😚💕 #vegan #whatveganseat #plantbased"
-- @nm_meiyee
Recipe Intro From nm_meiyee

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Prep time 20mins
Serves or Makes: 10


For the crust

  • 1 1/ 4 cup gluten-free rolled oats
  • 12 dates, pitted
  • 1/ 2 cup almonds
  • 2 tablespoons melted coconut oil
  • 3 tablespoons maple syrup

For the filling

  • 1 (14 ounce) can coconut milk, refrigerated
  • 1 1/ 2 cups dark chocolate, melted
  • 1/ 4 cup maple syrup
  • 1/ 2 teaspoon salt


  • Step 1

    Grease a 8x8 tart pan. In a food processor combine the oats, dates, almonds, coconut oil and maple syrup into the food processor until mixture looks like wet sand.

  • Step 2

    Firmly press the mixture into the bottom and sides of the prepared tart pan. Place in freezer to set while working on the filling.

  • Step 3

    Remove the canned coconut milk from the refrigerator and without shaking it, gently flip if over. Open it and dump out the watery liquid. Scoop the firm coconut cream into a stand mixer. Whisk the cream on high for 1 to 2 minutes. Mixer on low, slowly add the maple syrup then chocolate until just combined. If there are still some coconut cream streaks, hand fold the mixture with a rubber spatula.

  • Step 4

    Pour mixture into tart and refrigerate overnight to set. Garnish with fresh cherries, slice, and serve.