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Vegan Chocolate Ganache Tart

Calling all chocolate lovers: this one’s just for you
Prep Time20 mins
Chill Time3 hrs
Total Time3 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: apple pie, biscuit, chocolate, dairy-free, ganache, starter
Servings: 8
Author: Niki (Rebel Recipes)



  • 250 ml Organic coconut cream
  • 2 tbsp organic coconut oil
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla powder or essence – or 2 tbsp orange essence for a choc orange version
  • 100 g bar vegan chocolate
  • 1 tbsp raw cacao


  • 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 ice cream.


For the baseThis recipe was republished with permission from Rebel Recipes. Find the original recipe here.