Vegan No-Bake Chocolate Ganache Tart with Almond Crust

Add almond meal and rolled oats to a food processor.

Pulse until small crumbs form.

Add pitted dates, coconut oil, and maple syrup.

Pulse again until you form a dough.

If the mixture is too dry, add 1-2 more dates.

Press the dough evenly into a lined tart tin (8 inch) and set aside.

Cut the vegan dark chocolate into small chunks and set aside in a large, heatproof bowl.

In a small saucepan, heat coconut milk and maple syrup over medium heat until around 40 degrees Celsius (just above body temperature).

Pour the warmed milk mixture over the chocolate in the bowl.

Immediately whisk together until the chocolate melts and you have a creamy ganache.

Add the natural, smooth peanut butter and whisk through until well combined.

Pour the ganache filling into the prepared tart shell.

Set the tart in the fridge for a couple of hours to allow it to set.

Once set, top the tart with berries or your preferred fruit.

Gently cut the tart with a hot knife.

Serve each slice with a dollop of coconut yoghurt.