Dessert · dessert
No-Bake Vegan Chocolate Tart
Dense, glossy dark chocolate ganache on a buttery date-almond crust. Six ingredients, no oven, naturally vegan and gluten-free.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 10
Ingredients
- 1 ½ cups raw almonds
- 1 cup pitted Medjool dates
- Pinch of sea salt
- 300 g dark vegan chocolate (70%+)
- 1 (400 ml) tin full-fat coconut milk
- 1 tsp vanilla extract
- Flaky salt and berries to serve (optional)
Method
- Pulse almonds in a food processor into a coarse meal. Add dates and salt, blend until the mixture clumps when pressed.
- Press evenly into a 23 cm tart tin, going up the sides. Freeze 15 minutes to firm up.
- Chop the chocolate finely and place in a heatproof bowl.
- Warm the coconut milk in a saucepan until just steaming (do not boil). Pour over the chocolate, wait 2 minutes, then whisk until completely smooth. Stir in vanilla.
- Pour ganache into the crust. Chill at least 4 hours or overnight. Slice with a hot knife, finish with flaky salt and berries.
Cook's notes
- Use the thickest part of the coconut milk for the richest ganache.
- Keeps in the fridge for up to 5 days, or freeze slices for up to a month.
#vegan dessert#no-bake tart#vegan chocolate#gluten-free dessert