Dark Chocolate Ganache Tart with Strawberries and Pistachios

This super simple chocolate ganache tart is always a crowd-pleaser! The base is made from nuts, oats, coconut and dates and filled with a rich dark chocolate ganache, topped with fresh strawberries and pistachios.

  • 1 cup mixed nuts  
  • 1 cup rolled oats
  • ½ cup coconut threads
  • 3 Tbsp coconut oil
  • 1 cup dates (soaked in boiling water for 20 minutes and drained) 
  • 1 tsp vanilla extract
  • Pinch of salt

Chocolate ganache filling

  • 250g dark chocolate, we used 72% (broken into blocks)
  • 250ml (1 cup) cream 


  • 1 cup strawberries (sliced) 
  • 3 Tbsp pistachios (roughly chopped)
  • Pinch of flakey sea salt


  1. Grease a tart dish with a little coconut oil.

  2. To make the base add all the ingredients into a food processor and blend until everything is combined, the mixture should not be crumbly and should be able to come together easily. Add the mixture to the tart dish and press down firmly, making sure to press the mixture right up the edges of the dish (see image). Pop in the freezer to set while you prepare the ganache.

  3. Add the cream to a small saucepan and cook over a low heat until the cream has heated but doesn’t come to a boil (see tips).

  4. Remove from the heat and add the chocolate to the cream, stirring well until all the chocolate has melted into the cream and it is a smooth, and creamy consistency.

  5. Allow to cool for 10 minutes. Remove the base of the tart from the freezer and pour over the chocolate ganache. Pop back in the freezer to set for 3-4 hours.

  6. Remove the tart from the freezer about 30 minutes before serving. Top with fresh strawberries, pistachios and a pinch of flakey salt.

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