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Vegan Berry Chocolate Ganache Tart

This Vegan Berry Chocolate Ganache Tart will convince even the most headstrong that eating vegan doesn’t mean skipping dessert. Impressive, but easy—no one has to know!—this tart has vegan chocolate ganache in an almond flour crust, topped with your choice of fresh berries. 

RECIPE: Vegan Berry Chocolate Tart


Makes one 9-inch tart.

For the crust:

½ cup unsweetened shredded coconut
1½ cups blanched almond flour
2 tablespoons coconut oil, melted
2 tablespoons maple syrup
¼ tsp salt

For the ganache:

½ cup canned full-fat coconut milk
6 oz. bittersweet vegan chocolate, finely chopped
¼ cup raspberry preserves, 100% fruit

For the topping:

Assorted fresh berries or fruit of your choice. Using what is in season for you not only tastes great but, according to Ayurveda, helps to increase OJAS for more immunity, happiness, and strength. 


  1. Preheat oven to 350 degrees. In a food processor, pulse together almond flour, salt, and shredded coconut until finely ground. Melt together coconut oil and maple syrup and add to almond flour and coconut mixture. Pulse until coarse crumbs form (dough should clump together when squeezed with fingers).
  2. Transfer dough to a greased 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
  3. Bake in the center of the oven until golden and firm, about 12-16 minutes.
  4. Transfer to a wire rack to cool completely—at least 1 hour.
  5. Make the ganache by placing finely chopped chocolate in a large bowl. In a small saucepan, just bring coconut milk to a boil. Pour hot coconut milk over the chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry preserves.
  6. To assemble the tart, pour the warm chocolate mixture into the tart shell. Allow to cool for about 20 minutes, and then arrange the berries (or whatever fruit you are using) on top as desired. Chill for at least one hour or until set and serve.

Original recipe published by Rachel Connors on Bakerita.

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