Dark Chocolate Ganache Tart

Meet…the most amazing dark chocolate ganache tart. Seriously, this tart is probably one of my most delicious creations ever. The chocolate ganache is so smooth and silky and I am still dreaming of that rich dark chocolate flavor with a touch of sweetness from the dates. Let’s just say, my husband ate half of the tart and that means a lot. He does not have a sweet tooth and usually prefers savory dishes. 

This tart is super easy to prep. It takes 10 minutes to bake the deliciously healthy almond oat flour crust in the oven. For the ganache you need 3 ingredients and 5-10 minutes of your time. How awesome is that? I have made many delicious recipes in the past, but nothing has been quite as easy and mouthwatering at the same time. Not to mention the health aspect of this recipe. You won’t feel guilty enjoying more than one piece of this delicious gluten, sugar and dairy free dark chocolate tart.

Ingredients (Crust):
1 cup gluten-free oat flour
1/2 almond flour
1/3 cup gluten-free quick cooking oats
5 tbsp coconut oil (melted)
2 tbsp date syrup
1 tbsp cacao powder

Ingredients (Ganache):
1 1/2 cans of full fat coconut milk
6-8 pitted medjool dates (softened)
12 oz unsweetened 100% chocolate
Optional: 1/4 cup maple syrup

Method:
Preheat oven to 360 degrees Fahrenheit. Grease an 8-inch tart pan with coconut oil and set aside.
For the crust add oats, oat flour, almond flour, and cacao powder into a food processor. Pulse until combined and add date 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.

For the ganache heat chocolate, coconut milk and soaked dates in a small pot over medium-high heat whisking continuously until chocolate has melted and dates are dissolved. Add in maple syrup if preferred. It gives the ganache that glossy shine. Let mixture cool for a couple minutes and then pour into tart. Refrigerate for at least 3-4 hours until ganache tart has fully set. Garnish with fresh berries and serve. Store in refrigerator for up to one week.