Vegan pistachio and chocolate ganache tart

Vegan desserts
Total: 8 hr | Active: 45 min.
vegan, lactose-free

This vegan pistachio and chocolate tart has everything you would expect from a fabulous dessert. It's chocolatey, nutty and rich. Simply delicious! And as the tart doesn't require baking, it's an easy dessert that will captivate your guests!

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 12 pieces

Tart base
155 g Medjool dates, pitted
160 g almonds
120 g ground almonds
120 g fine whole-grain rolled oats
2 tbsp coconut oil
Pistachio layer
180 g unsalted, shelled pistachios
4 tbsp maple syrup
2 tsp vanilla paste
Ganache
300 g vegan dark chocolate, finely chopped
4 dl coconut milk
¼ tsp sea salt
Decoration
50 g unsalted, chopped pistachios

How it's done

Tart base

Soften the dates in water for approx. 15 mins., drain. Blitz the almonds, ground almonds and oats in a food processor. Add the dates and coconut oil, mix to form a sticky mixture. Press the mixture into the prepared tin, cover and chill for approx. 4 hrs.

Pistachio layer

Soften the pistachios in water for approx. 1 hr., drain. Blitz the pistachios, maple syrup and vanilla paste in a food processor for approx. 5 mins. to make a firm cream. Spread the pistachio cream over the tart base, cover and chill.

Ganache

Place the chocolate in a bowl. Bring the coconut milk to just below the boil, pour over the chocolate, cover and leave to stand for approx. 5 mins. Starting from the centre, stir in a circular motion until you have a homogeneous mass. Mix in the salt. Pour the ganache over the pistachio layer of the tart, cover and chill for at least 2 hrs.

Decoration

Decorate the tart with pistachios.

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