Nutty Chocolate Almond ganache tart

Addicted to dates
Aug 24, 2019
2 min read

A simple, easy to make chocolate tart recipe. This nutty chocolate almond ganache tart sets in just an hour, so you won't need to wait overnight to sink your teeth into it!

If you aren't a fan of almond butter, you can always swap it out for an alternative nut or seed butter such as cashew, sunflower seed or peanut butter.

WHY MAKE THIS RECIPE?

Plant-based and Vegan-friendly
Rich and decadent
Chocolate, chocolate and more chocolate
Easy to make
No-bake
Egg-free
Dairy-free
Free from animal derived products
Can be easily adapted as Gluten free (check labels of ingredients if you have a severe allergy/intolerance)

THINKING OF TRYING THIS RECIPE?

As always I would love to see your recreations of this recipe. If you do give it a go be sure to tag me on your Instagram using @addictedtodates and #addictedtodates so that I can share your pictures in my stories!

I would LOVE to hear your feedback and see all your pictures. Have fun making it and I hope you enjoy it too x

#nobake #dairyfree #dessert #tart #cake #healthy #healthydessert #vegan #homemade #easyrecipe #vegandessert #veganrecipe #plantbasedrecipe #chocolate #dairyfreechocolate #ganache #almondbutter

Nutty Chocolate Almond ganache tart

Serves: 8

Preparation time: 30 minutes

Set time: 1 hour

Total time: 1 hour 30 minutes

Special equipment: Food processor

INGREDIENTS

BASE

1 cup roasted buckwheat

½ cup oatflakes

2 medjool dates (pitted)

¼ tsp salt

1 ½ tbsp coconut oil (solid)

2 tbsp almond butter

1 tbsp maple syrup

FILLING

2 cans chilled coconut milk (use only the thick part form the top of the can)

200g vegan chocolate

½ cup almond butter

2 tbsp maple syrup

¼ tsp salt

1 tsp vanilla extract

¼ cup cacao butter

CHOCOLATE SAUCE

20g vegan chocolate

1 tbsp almond butter

1 tsp coconut oil

TOPPINGS

¼ cup chopped toasted hazelnuts (or any other nuts)

1 tbsp almond butter

PREPARATION

BASE

Add the buckwheat, oat flakes and salt to your food processor and blend until ground to a fine crumb consistency.
Add the dates, coconut oil, maple syrup and almond butter and blend for a few minutes until everything is combined (it will look like a crumbly consistency but it will form a dough once pressed into the tin).
Line the bottom of your tart tin with parchment paper and add approximately 2/3 of the base mixture to the bottom of the tin (holding aside the rest for garnish later).
Press the dough into the bottom of the tin in an even layer using a spatula or the base of a glass.
Set aside.

FILLING

In a saucepan, heat the coconut milk until it reaches a simmer.
Remove from the heat and add the chocolate and cacao butter.
Whisk well until melted.
Lastly add the almond butter, salt and maple syrup and whisk until evenly combined.
Allow the mixture to cool slightly for a couple of minutes before pouring it into your tart tin.
Gently tap the bottom of the tart tin on your work surface to knock out any air bubbles.
Place the tart in the freezer to set for one hour.
Once set, remove the tart from the tin immediately.