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.
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.