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To make the crust:
Remove from the heat.
Slice and enjoy!
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Dairy-free Chocolate Tart
Indulge in the rich and velvety chocolate goodness of our Dairy-Free Chocolate Tart, a masterpiece of texture and flavor.
Made with a crunchy nut-based crust and a luxurious coconut milk ganache, this tart is a chocolate lover’s dream come true.
It’s completely dairy-free, making it a perfect treat for those with dietary restrictions. And with a 24-hour refrigeration time, the flavors meld together beautifully, creating a truly unforgettable dessert experience.
So go ahead, treat your family to a slice (or two) of this heavenly chocolate tart. Rave reviews incoming! I beg you to take full credit!
You’ll need to plan ahead and make this a day before serving, because it’s best after sitting in the refrigerator for 24 hours.
TIP: The best way to slice your chocolate tart is by heating your knife under hot water and then slicing
➡️When shopping for ingredients:
Make sure your shredded coconut is unsweetened. I really love the “Let’s Do Organic” brand of shredded coconut.
Look for a higher percentage of cacao for the chocolate chips and always read the ingredients.
There are always lots of questions about chocolate brands – I like to visit the specialty (nicer) chocolate section at the stores and find a really high quality, (often organic) dark chocolate bar on SALE – so I’m usually trying something different each time because the sales determine my purchase. Always weighing cost vs. quality.
🍫A high-quality dark chocolate bar works great too! I’ll often find a beautiful organic dark chocolate bar on sale, then chop it up for things like this.
I like to buy the highest quality I can find when it’s on SALE! I’m always keeping an eye out for a good deal and will often stock up when a high-quality product is on special.
Use any dark chocolate chips of your choice: the higher cacao percentage = more health benefits.
🍯Sweetness factor is a very personal taste preference, so you may want to use more or less raw honey or maple syrup, depending on YOUR family’s specific taste preferences.
12 servings
Ingredients:
Crust:
- 1 cup raw almonds
- 1/2 cup raw walnuts
- 1/2 cup raw pecans
- 1/2 cup unsweetened shredded coconut
- pinch of sea salt
- 1/4 cup unrefined organic coconut oil, melted
- 1/4 cup raw honey or pure maple syrup
Ganache:
- 1 x 14 oz can unsweetened organic coconut milk
- 1/2 cup coconut butter (or your favorite nut butter)
- 1/3 cup raw honey or pure maple syrup
- 10 oz semisweet 72% dark chocolate chips, or bar, chopped
- 2 tsps vanilla extract
Optional: flaky sea salt for serving
Instructions:
Preheat your oven to 350 degrees f.
To make the crust:
Place the nuts and coconut in a food processor and pulse until coarsely ground. Add salt, coconut oil, and honey then pulse a few more times until wet and sticky.
Transfer to a 10-inch tart pan and press into an even layer.
Bake for 18-20 minutes in your preheated oven, or just until golden. Allow it to cool while you make the ganache.
To make the ganache:
Place your coconut milk, honey, and coconut butter into a saucepan. Heat over medium-high heat and whisk constantly using a hand blender or a milk frother until smooth and bubbly.
Remove from the heat.
Immediately add your chopped chocolate and allow it to sit for 5 minutes in the hot milk mixture, until it melts.
Add the vanilla then whisk until smooth and the chocolate is fully melted.
Your ganache should already be considerably thick at this point, see photos for reference.
Pour your ganache over the nut base in the tart pan. For best results refrigerate for 24 hours (or at least overnight).
You may choose to lightly sprinkle your tart with sea salt before serving as I did in the photos.
Slice and enjoy!
❤️Rachel
Dairy-free Chocolate Tart
Persons
12
Ingredients
Crust:
- 1 cup raw almonds
- 1/2 cup raw walnuts
- 1/2 cup raw pecans
- 1/2 cup unsweetened shredded coconut
- pinch of sea salt
- 1/4 cup unrefined organic coconut oil, melted
- 1/4 cup raw honey or pure maple syrup
Ganache:
- 1 x 14 oz can unsweetened organic coconut milk
- 1/2 cup coconut butter (or your favorite nut butter)
- 1/3 cup raw honey or pure maple syrup
- 10 oz semisweet 72% dark chocolate chips, or bar, chopped
- 2 tsps vanilla extract
Optional:
- flaky sea salt for serving
Instructions
- Preheat your oven to 350 degrees f.
To make the crust:
- Place the nuts and coconut in a food processor and pulse until coarsely ground.
- Add salt, coconut oil, and honey then pulse a few more times until wet and sticky.
- Transfer to a 10-inch tart pan and press into an even layer.
- Bake for 18-20 minutes in your preheated oven, or just until golden. Allow it to cool while you make the ganache.
To make the ganache:
- Place your coconut milk, honey, and coconut butter into a saucepan. Heat over medium-high heat and whisk constantly using a hand blender or a milk frother until smooth and bubbly.
- Remove from the heat.
- Immediately add your chopped chocolate and allow it to sit for 5 minutes in the hot milk mixture, until it melts.
- Add the vanilla then whisk until smooth and the chocolate is fully melted. Your ganache should already be considerably thick at this point, see photos for reference.
- Pour your ganache over the nut base in the tart pan.
- For best results refrigerate for 24 hours (or at least overnight). You may choose to lightly sprinkle your tart with sea salt before serving as I did in the photos.
- Slice and enjoy!
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