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.
- 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
- 200 ml full-fat coconut milk
- 200g non-dairy white chocolate chopped
- 2-3 tbsp maple syrup optional*
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.
Double the filling recipe If you are using a deep-dish tart pan.