Leaning into spring with this Super Simple Strawberry Chocolate Ganache Tart! Just as the name would suggest...it really is SO simple. Made using almond flour, coconut, coconut milk, coconut oil, maple syrup, chocolate chips, and strawberries, this recipe requires pretty minimal ingredients, and they’re all vegan and paleo friendly. What’s better than a dessert that’s so incredibly delicious AND healthy? Absolutely nothing.

A perfect, easy dessert to make the night before a get together, this chocolate tart is sooo rich and decadent, but also not overly sweet. The fresh strawberries lighten it up and really bring a spring vibe to the overall composition. I created this recipe with Easter and spring on the mind. Though things aren’t quite back to normal yet, it feels nice to see the light at the end of the tunnel, and we seem to be in a much better place than this time last year. I’m sure (and hoping) more families will be able to get together for Easter or upcoming Mother’s Day celebrations this year, and I thought this tasty tart would be the perfect treat for such occasions!

The base layer crust has only 5 simple and wholesome ingredients. Almond flour and shredded coconut are used in the place of flour or graham crackers to make it grain free and a little bit on the healthier side. Melted coconut oil moistens the crust and holds it all together, and a little bit of maple syrup sweetens the layer. While you could probably make this tart a no-bake recipe, I like to bake the base layer to give it a crispy, cookie crunch to contrast the chocolate layer. And trust me, the slight toasted coconut undertones really do add to the flavor in the best possible way.

If you can believe it, the chocolate ganache layer is even simpler than the crust, using only 3 ingredients! Dairy-free chocolate chips, coconut milk, and a little bit of instant coffee. I like to use a combination of semi-sweet and dark chocolate so it’s not too sweet but still extra rich. The instant coffee is there to just enhance that chocolate flavor. Together, these ingredients make for an unbelievably smooth and creamy ganache that thickens to the perfect consistency.

Super Simple Strawberry Chocolate Ganache Tart

In my mind, strawberries scream spring to me, and who doesn’t love chocolate and strawberries? Fresh strawberries cover the top and delicately compliment the luxuriousness of the chocolate ganache beneath.

Top a slice with some fresh vegan whipped cream and extra strawberries to take things to the next level. I truly hope you’re able to share this with friends or family for the upcoming spring festivities, or just to celebrate being vaccinated and able to safely see each other again! So much to look forward to these upcoming months!

If you do give this Super Simple Strawberry Chocolate Ganache Tart a try, be sure to comment below and/or tag me on Instagram and let me know how you like it! I really do love to hear your thoughts.

Thanks for stopping by!
Take Care xx
Slim

Super Simple Strawberry Chocolate Ganache Tart (Vegan + Paleo)

Prep time: 10 minutes
Cook time: 20-25 minutes
Total time: 35 minutes
Serves: 8-12

Ingredients

For the crust:

1 ¾ cup almond flour
½ cup unsweetened shredded coconut
¼ cup coconut oil, melted
¼ cup maple syrup
1 tsp vanilla

For the chocolate ganache:

1 13.5oz can coconut milk (regular full fat)
3 cups dairy-free chocolate chips (I like to use Enjoy Life brand and use half semi-sweet and half dark chocolate)
1 tsp instant coffee powder

Toppings:

1 lb organic strawberries
Optional: 1 cup dairy-free heavy whipping cream

Instructions:

Preheat your oven to 350℉ and grease a 9-inch springform cake pan. Set aside.
In a large bowl, add the almond flour and coconut and whisk until combined. Add in the coconut oil, maple syrup, and vanilla. Mix until completely combined. Pour the mix into the greased pan and use a spatula to press down and create an even flat layer. Lightly press the crust mixture up the sides just a little (like half a centimeter).
Bake the crust for 20-25 minutes, or until firm and golden brown.
While the crust cools make the chocolate ganache layer. In a double boiler (I just used a pot with water and a large Pyrex glass bowl on top) add the chocolate, coconut milk, and instant coffee. Bring the water to a boil and melt the chocolate and coconut milk together, constantly stirring until smooth. Takes around 10-12 minutes.
Pour the chocolate layer on top of the crust and place in the refrigerator to chill. For about 10-15 minutes, just so it slightly begins to thicken.
Meanwhile, rinse and slice the strawberries vertically. Place the strawberries on top in rings, starting from the outside in. Place back in the refrigerator and chill for 3-4 hours, or until completely set and firm.
Optional: Pour dairy-free whipping cream into stand mixer bowl and whisk on high until it thickens and forms peaks.
Top with additional fresh berries and whipped cream and enjoy!