Chocolate Ganache Tart (Vegan & Gluten free)

The weekend is my favourite time for creating new recipes, especially if we have people coming over for dinner. I think it’s the perfect excuse for being a little bit more adventurous and indulgent.
My friend Lisa was visiting last weekend so I decided to make some Ethiopian Lentils (recipe coming soon) and this delicious chocolate ganache tart. My thinking – She’s a lover of spicy dishes and definitely partial to a chocolate dessert. So I was pretty hopeful they would go down a treat. She loved them.


I’m not exaggerating by saying that I think this is the best chocolate dessert I’ve ever made, the crispy nutty base combined with the rich and creamy ganache filling is just heavenly.
I love that the tart has an intense chocolate flavour from the gorgeous vegan chocolate and raw cacao.
Chocolate lovers this one’s for you – I really hope you love this one as much as me! Enjoy xx




I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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  8-10 servings
  20 minutes preparation time
  None cook time


  • Topping ingredients;
  • 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 
  • 100g bar vegan chocolate – I used Ombar 72%
  • 1 tbsp raw cacao
  • Base ingredients;
  • 2 cups organic walnuts
  • 10 large medjool dates
  • 2 tbsp raw cacao
  • 2 tbsp buckwheat groats
  • Pinch sea salt


  1. Firstly break up the chocolate & add to a large bowl.
  2. Heat the coconut cream, coconut oil, maple syrup & vanilla in a saucepan until just before boiling. Stir constantly.
  3. Pour the mix over the chocolate and leave for a few minutes to allow the chocolate to melt.
  4. 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; 

  1.  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.
  2. 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.
  3. 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.
  4. Serve with blueberries and banana icecream.

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  1. Nisha / @rainbowplantlife on July 19, 2017 at 4:34 pm

    I’ve been so excited to check out this tart! It’s absolutely exquisite, Niki! And so healthy you can eat it for breakfast 🙂

    • Niki on July 22, 2017 at 8:38 pm

      Hey lovely!!
      So glad you approve my dear.
      Love & hugs xxx

  2. Samira on July 22, 2017 at 8:02 pm

    Hey Rebelrecipes,

    I couldn’t resist recreating this Chocolate Ganache Tart, beautiful pictures! Anyway, it’s in the fridge now and I am currently asking myself how I can get it out of the pie tin without destroying it? You have got any tips?
    Also, I had a 24 cm pie tin which is even smaller than 10 inch but the Topping wasn’t enough to fill out the whole pie tin? So I doubled the topping ingredients and hope it turns out well :/ You have any suggestions for that problem? normally it should be enough right?

    Greets from Bavaria,


    • Niki on July 22, 2017 at 8:37 pm

      Hey Samira
      When it’s set you should be able to pop it out for the tin with a knife. Pop it in the freezer for a bit if it’s not firm enough.

      I’ve just re measured and argh! It’s an 8 inch! Thank you lovely.

      Let me know how you get on.
      Love Niki xx

  3. Buffet aan huis Den Haag on August 6, 2017 at 7:52 am

    This looks a amazing tart. Looks so tasty! Thank you for sharing your recipe!

    • Niki on October 19, 2017 at 9:31 am

      My pleasure!
      Thank you xx

  4. Eli Sarre on December 19, 2017 at 11:23 am

    Thanks Nikki! I’m going to make for Christmas, can this be frozen for a car journey?? xx

  5. Hannah on April 12, 2018 at 12:54 am

    Wow!! Amazing! Served mine with raspberries and coconut flakes and used a flaky pastry base instead. Blown away! Thankyou!

    • Niki on May 16, 2018 at 7:22 am

      Amazing! So glad you like it!
      Love, Niki xx

  6. Lauren on May 8, 2018 at 6:40 pm

    Does the coconut cream create a strong coconut flavour? As I don’t like the taste of coconut.

    • Niki on May 16, 2018 at 7:22 am

      Hi Lauren
      Could can’t taste it, just chocolate.
      Best wishes
      Niki xx

  7. J Kircher on May 20, 2018 at 4:47 am

    Are the buckwheat groats raw or cooked?

    • Niki on May 26, 2018 at 6:48 am

      They are raw.
      Best, Niki xx

  8. Kim on January 5, 2019 at 4:39 am

    Hi, any substitutes for buckwheat groats? Thanks!

    • Niki on January 10, 2019 at 7:48 pm

      Hi Kim
      A few options; puffed quinoa or oats.
      Hope that helps?
      Niki xx

  9. How to host a vegan dinner party - Rebel Recipes on December 11, 2019 at 8:55 am

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  10. Vegan Chocolate Ganache Tart on April 23, 2020 at 11:13 am

    […] This recipe was republished with permission from Rebel Recipes. Find the original recipe here. […]

  11. Catherine Downey on July 8, 2020 at 10:47 am

    Hi Niki
    I’m hoping to do this for my daughter and her family this weekend. Her little boy is allergic to nuts, dairy, eggs, shellfish, many fruits etc. The filling looks ok for him, but have you any ideas re the base??? I see that Hannah above used a pastry base. would this work or could i do one with oreos (which he can have) and something to bind them. All ideas welcome

    • Niki on July 8, 2020 at 1:38 pm

      Hi Catherine
      Pastry would work great. Have a look at my tart cases and swap any nuts for seeds.
      Or you could blitz oats up with dates (if that are OK) and use that as a base.

      Good luck
      Much love, niki xxx

  12. Vegan Chocolate Ganache Tart – My WordPress Site on September 8, 2020 at 3:10 pm

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

  13. Giuli on November 15, 2020 at 9:08 am

    Hi Niki,

    When you say buckwheat groats, do you mean just raw whole buckwheat? Looking forward to make this.

    • Niki on November 15, 2020 at 9:39 am

      Yes thats it
      Much love
      Niki x

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Recipe Tags: Nuts chocolate dessert raw vegan


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