Vegan Orange Chocolate Ganache Tart is a simple no-bake tart with a cashew tart and decadent orange chocolate ganache filling. This easy winter tart is rich, chocolatey, and bursting with orange flavor!
| vegan + gluten free + dairy free |
I was compensated by Karma Nuts for this recipe. All opinions are my own. Thank you for supporting the brands I love!
Orange and chocolate are such a classic combination, but it’s even better when paired with salted cashews!
It’s been on my mind to make something orange-inspired for winter. This is the time of the year when oranges, clementines, and mandarins are at their best, and so I just couldn’t resist!
I know that with Christmas coming up, orange tarts are probably the last thing on your mind, but I promise you you need to make this tart ASAP! There are a gajillion and one cookies on the Christmas table, but how often do you see a decadent Vegan Orange Chocolate Ganache Tart?!
And speaking of Christmas goodies, you might wanna check out…
- Paleo Double Chocolate Peppermint Cookies
- Paleo Linzer Cookies
- Pretzel Peanut Butter Quinoa Bark
- Paleo Gingerbread Truffles (Vegan, GF)
- Vegan Dirty Chai Cinnamon Rolls with Maple Cream Cheese Icing
My grandma always used to put those orange chocolates in our Christmas stockings; every year, I threw them out. I hated orange-flavored chocolate. I thought it was the worst thing since green Jello. Happy to report that I feel differently now.
I love a perfectly-infused orange bundt cake or orange loaf drizzled with chocolate glaze. I think it’s just the industrialized, processed orange chocolate things that I just can’t get my taste buds around. Homemade, though? Totally down for it. Probably because the recipes use actual orange juice and zest, and not some fake flavoring.
So coming from a gal who used to hate the whole orange-chocolate thing, let me tell you that this tart is LEGIT.
And it’s SOOOO incredibly easy!
How to make Vegan Orange Chocolate Ganache Tart
The crust for this tart is very similar to the crust in this Hazelnut Tart. Karma Nuts graciously sent me a few of their unwrapped cashews to play around with, and there are several kinds that are total winners in this tart! I used the Sea Salt Unwrapped Cashews for this recipe, but you could also use their Cocoa Dusted Cashews or the raw roasted ones!
Unwrapped cashews are minimally processed and retain their natural skins. Just like fruit, keeping the skin on the cashew helps retain the nutrients! So these cashews are high in antioxidants (similar to the level found in blueberries) and have twice the amount of fiber of a regular ol’ cashew.
It gets better from there. Karma Nuts are also the perfect snack. Flavors include Golden Turmeric, Coconut, Peri Peri (bomb!) and Lime!
So the crust in this tart is a whopping 2 cups of Sea Salt Cashews, soaked dates, oats, cocoa powder, coconut oil, and pure maple syrup. Blend it up and press it firmly into the tart pan. It might seem like a lot, but I loveeee a thick crust!
The Orange Chocolate Ganache Filling
I’ve messed around with a few different ways of making this ganache, but settled on one method in particular. I wanted a really thick ganache that sets up perfectly and isn’t pudding-like.
I think I’ve found the perfect combo: 1 can of full-fat coconut milk PLUS just the cream from another can of full-fat coconut milk.
This means you’ll want to refrigerate just ONE of your cans of coconut milk and use only the cream that solidifies at the top. The high-fat content will keep this tart super fudge-like and incredibly smooth.
Oh, and did I mention there’s a whole pound of chocolate here?
Yeah, we went there.
Just heat up the coconut milk and coconut cream on the stove until hot, but not boiling. Then pour it over your chopped chocolate and stir, stir, stir until the chocolate melts completely.
Stir in the zest from 2 oranges (3 if you’re feeling super orangey) and a little vanilla.
Pour the filling into the tart crust and refrigerate until firm. I let mine sit overnight, but it should be good to go after about 4 hours.
So that’s the other beautiful thing about this tart: you can make it ahead of time! Even 1-2 days in advance, this tart is just perfectttttt!
Mmmmm bet you can’t wait to dig in!
Pin this Vegan Orange Chocolate Ganache Tart!
A simple no-bake tart with a cashew tart and decadent orange chocolate ganache filling. This easy winter tart is rich, chocolatey, and bursting with orange flavor!
- 1 heaping cup Medjool dates (about 12), soaked in hot water for 2 minutes to soften
- 2 c. Karma Nuts Sea Salt Cashews
- 1 c. gluten-free rolled oats
- 2 Tbsp. unsweetened cocoa powder
- 2 1/2 Tbsp. coconut oil, melted and cooled
- 2 Tbsp. pure maple syrup
- 1/2 tsp. vanilla extract
- 1 lb. vegan dark chocolate, chopped (60-70% cocoa)
- 1 (14-oz.) can full fat coconut milk, CREAM ONLY (refrigerated overnight)
- 1 (14-oz.) can full fat coconut milk, shaken
- 1 tsp. vanilla extract
- Zest of 2 oranges
Before beginning, make sure that one of your cans of coconut milk has been refrigerated overnight so that the cream solidifies at the top of the can.
To make the crust, add the softened dates, cashews, gluten free oats, cocoa powder, melted and cooled coconut oil, maple syrup, and vanilla extract to the bowl of a large food processor. Blend until the mixture forms a sticky ball.
Lightly spray a 9-inch tart pan with cooking spray, and pour the date mixture into the prepared pan. Press firmly, making sure to press the mixture up the sides of the pan. Refrigerate while you make the filling.
To make the filling, chop the dark chocolate and place into a heat-proof bowl. Pour the shaken can of coconut milk into a small saucepan over medium heat. Scoop out the solidified cream from the other can of coconut milk and add it to the saucepan, too. Heat the coconut milk over medium heat - it should be hot but NOT boiling. As soon as it's hot, remove from heat and pour over the chopped dark chocolate. Stir constantly until the chocolate fully melts. Once melted, stir in the orange zest and vanilla extract.
Pour the filling into the prepared tart crust, tapping lightly on the counter to remove any air bubbles. Refrigerate the tart at least 4 hours, if not overnight. Garnish with shaved dark chocolate and orange slices, if desired. This tart can be made 1-2 days in advance!