Chocolate Ganache Tart (Gluten Free)

The chocolate tart of your dreams. A crispy nutty base topped with the richest smooth and creamy ganache topping. A very special dessert.
Chocolate ganache tart (gluten free)

The weekend is my favourite time for creating new recipes, especially if I have people coming over for dinner.

I think it’s the perfect excuse for being a little more adventurous and indulgent.

My friend Lisa was visiting last weekend, so I made some Ethiopian Lentils, and this delicious chocolate ganache tart.

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 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, love Niki xx

The Recipe

Chocolate ganache tart (gluten free)

Chocolate Ganache Tart (Gluten Free)

The chocolate tart of your dreams. A crispy nutty base topped with the richest smooth and creamy ganache topping. A very special dessert.
8-10 servings
4.50 from 4 votes

Ingredients

For the ganache

  • 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

For the base ingredients

  • 2 cups organic walnuts
  • 10 large medjool dates
  • 2 tbsp raw cacao
  • 2 tbsp buckwheat groats
  • Pinch sea salt

Instructions

  • First, 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.

To make 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 an 8 inch loose bottom pie tin greased with some coconut oil). Press down firmly with your 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.
Print Recipe

I'd love to hear your comments…

  • Giuli
    5 years ago Reply

    Hi Niki,

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

  • Giulia
    5 years ago Reply

    Hey Niki,

    Looking forward to trying this recipe at the weekend. Quick question – when you say buckwheat groats, you mean just raw whole buckwheat?

    Giulia

  • Catherine Downey
    5 years ago Reply

    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
      5 years ago Reply

      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

  • Kim
    6 years ago Reply

    Hi, any substitutes for buckwheat groats? Thanks!

  • J Kircher
    7 years ago Reply

    Are the buckwheat groats raw or cooked?

  • Lauren
    7 years ago Reply

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

  • Hannah
    7 years ago Reply

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

  • Eli Sarre
    7 years ago Reply

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

  • Buffet aan huis Den Haag
    8 years ago Reply

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

  • Samira
    8 years ago Reply

    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,

    Samira

    • Niki
      8 years ago Reply

      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

  • Nisha / @rainbowplantlife
    8 years ago Reply

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

Let me know what you think below…

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