Vegan Blood Orange & Dark Chocolate Tart – a gluten-free flaky crust filled with a smooth and rich blood orange infused dark chocolate ganache. This chocolate tart isn’t like any other. It is not only gluten-free and refined sugar-free, but also completely plant-based. The perfect decadent dessert to bring to any dinner party.
Do you love a citrus and chocolate combo as much as I do? They’re a dream team of flavor if you ask me. If the answer is yes, you need to make this luxurious vegan blood orange & dark chocolate tart asap; you’ll be a legend amongst your friends and fam.
How do I prepare this delicious blood orange & chocolate tart
The almond hazelnut/oat crust is deliciously flaky and nutty. It adds a bit of a crunch to the smooth rich filling which is always a nice surprise. All it takes, is a food processor and five minutes of your time. Easiest tart crust you’ve ever made.
However, the actual hero in this dish, is that beautiful citrus dark chocolate ganache filling. You’ll need to exert every drop of self control you have to not just eat the ganache straight out of the bowl. I was tempted but thankfully overcame it, because I need to share this stunning masterpiece with you guys š
To prepare the dairy-free filling you’ll require only 4 ingredients. In a small saucepan add coconut milk, maple syrup, squeezed blood orange and blood orange zest. Of course you can always substitute with regular oranges if blood oranges aren’t available…I just love the beautiful deep color of the blood orange.
Heat the mixture over low until everything is mixed evenly. Once you have that, add chocolate and stir until it’s fully melted into the coconut milk. Pretty simple right?
Prepare this stunner ahead of time and bring it to dinner parties or gatherings. Trust me, family and friends will be super impressed. Ā I’ve gotten so many compliments on the flavor of this tart, and it’s really SO EASY TO MAKE!
If you love tarts, but this flavor combination is not your style, don’t worry, I got you. Here some other delicious tart creations that will blow your mind!
- Matcha Kiwi Tart
- Raspberry Mousse Tart
- Chocolate & Blackberry Tart
- Dark Chocolate Mousse Tart
- White Chocolate Cranberry Tart
- No-bake Lemon Lavender Tart
If you happen to make this recipe yourself, please let me know how it goes. I would love to see what you come up with. As always, donāt forget to tag @delight.fuelĀ or simply comment below.
This post contains several affiliate links. As an Amazon AssociateĀ I earn a small commission from qualifying purchases. I only recommend products that I trust and have used myself.
Blood Orange & Chocolate Tart
Vegan Blood Orange & Dark Chocolate Tart - a gluten-free flaky crust filled with a smooth and rich blood orange infused dark chocolate ganache. This chocolate tart is not only gluten-free and refined sugar-free, but also completely plant-based. The perfect decadent dessert to bring to any dinner party.
Ingredients
Crust
- 1 1/2 cups gluten-free oats
- 1/2 cup hazelnuts
- 5 tbsp coconut oil
- 2 tbsp maple syrup
Chocolate Layer
- 1 can full-fat coconut milk or coconut cream
- 5 oz stevia sweetened chocolate sub with unsweetened or semi sweet chocolate
- 6 oz Lily's vegan stevia sweetened blood orange chocolate*
- 1 blood orange (squeezed and zest)
- 1/4 cup maple syrup
Instructions
1.) Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with coconut oil and set aside.
2.) For the crust add oats and hazelnuts into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake for about 10-15 minutes until crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
3.) For the blood orange & chocolate ganache heat coconut milk and maple syrup in a small saucepan over medium heat and stirr. Turn heat to low and add the chocolate. Stir until chocolate has completely melted. Add freshly squeezed blood orange juice/zest and combine well. Pour chocolate ganache into your crust.
4.) Refrigerate for about 2-3 hours until has set.
5.) Garnish with fresh fruit and serve. Store leftovers in the refrigerator for up to two days.
Notes
*sub with other stevia sweetened chocolate if blood orange is not available
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As a new diabetic with gluten intolerance and a sweet tooth I am struggling to find delicious recipes like this one, which cane together beautifully and tasted scrumptious! However its very difficult to plug in the ingredients and come up with the GI index and nutritional profile for this recipe and the other enticing recipes on your site. Any chance you would consider including that information? With Hope-
Hey Jenn,
thanks so much for your kind words. So happy you liked the recipe!
I am sorry to hear about your condition. I am planning on adding nutrition facts in the near future.
Thank you so much for your feedback!
Best,
Julia
This tart was amazingly easy to make for a special occasion, and a big hit! I made this for my mom’s birthday, and my parents absolutely loved it. We surprised her with a choreographed dance, a few gifts – and this tart was the highlight (yes, even above our goofy dance)! Since it’s during quarantine, it was all from 6 feet away and brief – so I had to make another one so my family wouldn’t miss out š
Thanks so much Kari! I love that you surprised your mum for your birthday! Sounds like your family had an amazing day š
So glad you choose my tart and enjoyed it! Can’t wait to see more of your creations!
Best, Julia
Hi! How much coconut milk or cream? It says 1 can but I’ve got it in a box, so I need to know how many ounces, please.
Thanks!
Hello Kitty,
thank you for your interest in the recipe! 1 can of coconut milk/cream is 13.5 oz.
Please let me know how it turns out š
Julia
Hey! Iāve noticed that in the ingredients list there doesnāt appear to have coconut oil in the ganache, but in the method you mention to heat the coconut milk with coconut oil and maple syrup.
Hey Thoraya,
thanks so much for pointing that out :). A mistake on my end. I updated the recipe, no coconut oil needed in this recipe.
Best, Julia
Thank you for the response, will be making it today!
You are so welcome! Please let me know how it turns out! Enjoy!