I won’t deny that I can be a little complicated. I eat my fries with mustard, never ketchup, I like my wine dry but not too dry, and my coffee order? It’s more adjectives than nouns. Basically, eating out with me is kind of a nightmare, with one very important exception: chocolate. When it comes to dessert, where I will always, without fail gravitate towards chocolate like this no-bake vegan chocolate tart (or Vegan Chocolate Pie) every time that is…unless I’m craving Vegan Pumpkin Pie. Okay, I’m a lot complicated. Now, I realize that with its glossy chocolate finish and jeweled berry topping, this Chocolate Ganache Tart looks as complicated as my coffee order, but it is actually one of the easiest desserts I’ve ever made.
It’s entirely no bake (like these Red Wine Truffles).The chocolate filling is only three ingredients (about as easy as this Avocado Chocolate Mousse).AND the pie crust is actually a crumble that you press into the pan with your fingers, no fussy rolling or shaping required.
Added bonus? In addition to being easy, this vegan chocolate tart is also gluten free (like these Chocolate Meringue Cookies), and dairy free, so it’s also suitable for almost any diet.
How to Make a Vegan Chocolate Tart
If the chocolate desserts of the world could vote, this vegan chocolate tart would be president. (And this easy Chocolate Quinoa Bark would be vice president.)
The Ingredients
Almond Flour. Provides a light, flavorful base for an incredibly easy no-bake tart crust. Simply pulse in a food processor with coconut oil and agave, then press into your tart shell, and chill. (Extra almond flour? Make this Almond Flour Cake with Lemon.)Coconut Oil. This mild-tasting oil, full of healthy fats moistens the crust mixture to help bind it together.Agave. No processed sugars here! Agave is a vegan natural sweetener that gives the crust just the right amount of sweetness.Chocolate. Don’t cheap out. A chocolate ganache tart is only as good as the chocolate used to make it (the same rule applies to Cherry Chocolate Chip Cookies). Opt for a high-quality dark chocolate (at least 60% cacao) for the BEST vegan chocolate tart you’ll ever sink your teeth into.Coconut Milk. Adds richness and creaminess to create a vegan chocolate ganache that sets up beautifully when chilled.Espresso Powder. Optional but highly recommended, instant espresso intensifies the flavor of the ganache to unreal levels of chocolate nirvana (as in these fudgy One Bowl Brownies).Almonds. For a little crunch on top that compliments the nutty, delicate crust.Fresh Berries. Work perfectly with the rich chocolate filling and add little jewels of color to this decadent chocolate dessert. (If you love berries and chocolate, you’ll also love these Chocolate Mousse Cupcakes with Whipped Strawberry Cream Cheese Frosting.)
The Directions
Make Ahead and Storage Tips
To Store and Make Ahead. Place your tart in an airtight storage container in the refrigerator for up to 3 days. You can prep it ahead if you like/have enough self-control to stay away from it for more than a few hours.To Freeze. Store your chocolate ganache tart in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator before serving.
Recommended Tools to Make This Recipe
14×5-inch Tart Pan. Choose one with a removable bottom (this 9-inch round tart pan would work well also).Food Processor. For mixing together the light, almondy crust.Nesting Mixing Bowls. Great to use in the microwave and for creating a double boiler too)
While your feelings about Valentine’s Day may be complicated, dessert does not need to be.
