Chocolate Ganache Tart

This no bake tart is beyond yummy and I simply love making it on those days when I am too lazy to bake or…it’s too hot…it’s so easy, you’ll look for any number of excuses to make it, so indulge. I’m so glad my good friend, Fran Costigan taught me this one.

Makes 6-8 servings

Ingredient List:

Crust:

• 2 ½ cups fine almond flour
• 1 cup unsweetened nut butter (I like almond or peanut butter for the flavor)
• ½ cup unsweetened cocoa powder
• ½ cup brown rice syrup
• 2 teaspoons pure vanilla extract
• Generous pinch sea salt

Ganache Filling:

• 1 ½ cups dark, non-dairy chocolate chips
• 1 cup unsweetened oat milk (creamy barista style)
• 1 teaspoon pure vanilla extract

Step By Step Instructions:

Prepare the crust: In a large bowl, add almond flour, nut butter, cocoa powder, rice syrup, vanilla extract, and salt. Mix together until evenly incorporated. Transfer dough to a tart pan (or a pie pan). Firmly press the dough across the bottom and sides of the pan, leaving a “well” in the center for the filling. Set aside.

Prepare the filling: In a small bowl, add oat milk. Microwave for 45 seconds. Add chocolate chips and vanilla extract. Let sit for 1 minute, then whisk together until smooth. Pour into the center of the tart and spread evenly across the pan.

Chill: Chill the tart in the refrigerator for 2 hours (or until the filling sets). After, add your favorite toppings. Slice and enjoy! Keep stored in the refrigerator if saving/serving later.