Chocolate Ganache Tart with Figs and Pistachios


Chocolate Ganache Tart with Figs and Pistachios




  • 1 1/2 cups gluten-free rolled oats
  • 1/2 cup walnuts or almonds
  • 2 tbsp maple syrup
  • 2 tbsp cocoa powder
  • 2 tbsp coconut oil
  • 12 dates, pitted


  • 250ml coconut milk
  • 1 1/2 cups dark chocolate
  • 1 tsp vanilla bean extract
  • 1/4 cup maple syrup


  1. Grease a 8-inch tart tin. Set aside. In a food processor combine oats, nuts and process until coarsely ground.
  2. Add dates, cocoa powder, coconut oil and maple syrup, pulse until mixture looks like wet sand. Firmly press the mixture into the bottom and sides of the prepared tart tin.
  3. Place in the freezer to set while you work with your filling. Place the coarsely chopped dark chocolate in a bowl. Set aside.
  4. In a small saucepan over medium-high heat, heat the coconut milk until bubbles just begin to appear. Pour the hot coconut milk over the chopped chocolate and let stand without stirring for 5 mins.
  5. Stir the chocolate-coconut milk mixture until glossy and smooth. Pour mixture into tart and refrigerate at least 4 hrs to set.
  6. Garnish with fresh figs and chopped pistachios, slice, and serve.


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