Looking for a recipe to make for mother’s day tomorrow?!
I’ve got an easy recipe for you. It’s my irresistible vegan white chocolate ganache tart. It’s perfect for mother’s day or any occasion. It’s so creamy, so smooth, so delicious and it melts in your mouth.
You would not believe that to make this elegant tart requiring just a few ingredients. The crust is made with gluten-free rolled oats, dates, flaxseed meal, pecans, coconut oil and maple syrup.
The rich and creamy filling made with just 2 ingredients. Yes, 2 ingredients, it may sound too good to be true, but it is indeed true, so delicious and we love it. I made this tart yesterday and I’m pretty sure it will not make through the weekend.
The filling, you will need full-fat coconut milk, and vegan white chocolate. If you’re using sugar-free white chocolate, add a 2 or 3 tablespoons of maple syrup and adjust to taste.
The best part, this recipe is no-bake. You don’t need to turn on the oven. Less than 20 minutes of prep and couple of hours in the fridge. It’s so easy.
So now scroll down for the ingredients, and start making it. You will impress your mom with is elegant dessert.
Don’t forget to tag me on instagram @nm_meiyee if you’re trying this, I would love to see your recreation. Have a wonderful weekend!
No-Bake white chocolate ganache tart
Irresistible vegan white chocolate ganache tart. It’s perfect for mother’s day or any occasion. It’s so creamy, so smooth, so delicious and it melts in your mouth.
Ingredients
Crust
- 1 1/2 cups gluten-free rolled oats or regular rolled oats
- 1/2 cup pecans or almonds
- 1/4 cup flaxseed meal
- 10 dates pitted
- 3 tbsp coconut oil liquefied
- 2 tbsp maple syrup
Filling
- 200 ml full-fat coconut milk
- 200g non-dairy white chocolate chopped
- 2-3 tbsp maple syrup optional*
Instructions
-
Grease a 9-inch pan with a removable bottom with coconut oil.
-
In a food processor combine oats, flaxseed meal and pecans until coarsely ground. Add dates, coconut oil, maple syrup, pulse until mixture looks like wet sand
-
Firmly press the mixture into the bottom and sides of the prepared tart pan. Place in the refrigerator to set while you work with your filling.
-
In a small saucepan, bring coconut milk just to a boil turn off the heat. Add chopped white chocolate and let stand 1 minute, (add maple syrup if using) then stir until smooth and cream. Pour the filling into the crust.
-
Place tart in the refrigerator to set and cool completely, about 2 hours. Garnish the top with fresh fruits. Slice and serve.
-
Store all leftovers in an airtight container in the refrigerator up to 3 days.
Recipe Notes
Double the filling recipe If you are using a deep-dish tart pan.
Looks delish!
Thank you lovelies 🙂
Congratulations on the delicacy and look of the dessert.
Thank you so much 💗
Looks amazing! What fruits did you use for the decoration?
💗 Thank you. I used figs, blackberries, pomegranates and blueberries. 🙂
Thanks for sharing, I have to make it this week!
Thank you! 🙂
Hello! I’m going to try this, but can I use coconut cream instead of full fat coconut milk?
Hi, yes coconut cream works great too 🙂
Beautiful ! What device did you use to cut figs?
Hi Mei
I made this but my filling was about half as much as shown in your picture -is it possible that it should be a full can of coconut milk which is 400 ml instead of the 200 ml that is in your recipe? Please let me know. Thanks!
Hi Kim. It depends the size of the tart tin/pan. You could double the filling recipe (400g white chocolate and 400ml coconut) If you’re using a deep-dish tart pan. Thanks!
It was like the bottom of the cake an soup above it (filling). I might have done something wrong (??).
Hi Nadia, you used a full fat canned coconut milk or carton coconut milk? It needs to be in the refrigerator to set, about 2-4 hours. Let me know, thanks
Thank-you for sharing such a beautiful creation…I can’t wait to serve it at my next dinner party.