Gluten Free Eaters and Vegans are people too and they deserve the very best in yummy treats as well. That is why I came up with this irresistible dark chocolate tart that is sure to warm the cockles of everyone's heart.
Vegan Banana Dark Chocolate Tart
Prep Time: 20 Minutes
Total Prep Time: 1-2 Hours
Servings: 8 - 12 Slices
Ingredients
8 - 10 oz Dark Chocolate
1 Cup Unsweetened Almond Milk OR Oat Milk
4 Ripe Bananas (not overripe)
Gluten Free Tart Shell
Directions:
Prepare tart crust as instructed. Create a double boiler by adding an inch or two of water into a small sauce pan. bring it to a simmer. Pour the milk into a heat proof bowl and set over the bowling water. When the "milk" is bubbling on the sides take it off the heat and add 8 oz of dark chocolate. Whisk until smooth. If the mixture is too loose keep adding chocolate one ounce at a time until you get the desired texture. Set aside. Cut 2 of the bananas into 1/4 inch thick slices and line the bottom of the tart shell. Pour the the chocolate ganache over the fresh bananas. Let the chocolate set for at least 1 hour before slicing the remaining bananas and decorating the top. Serve when the chocolate has completely set. Store in the refrigerator covered with plastic wrap for up to 3 days.
Vegan Banana Dark Chocolate Tart
Prep Time: 20 Minutes
Total Prep Time: 1-2 Hours
Servings: 8 - 12 Slices
Ingredients
8 - 10 oz Dark Chocolate
1 Cup Unsweetened Almond Milk OR Oat Milk
4 Ripe Bananas (not overripe)
Gluten Free Tart Shell
Directions:
Prepare tart crust as instructed. Create a double boiler by adding an inch or two of water into a small sauce pan. bring it to a simmer. Pour the milk into a heat proof bowl and set over the bowling water. When the "milk" is bubbling on the sides take it off the heat and add 8 oz of dark chocolate. Whisk until smooth. If the mixture is too loose keep adding chocolate one ounce at a time until you get the desired texture. Set aside. Cut 2 of the bananas into 1/4 inch thick slices and line the bottom of the tart shell. Pour the the chocolate ganache over the fresh bananas. Let the chocolate set for at least 1 hour before slicing the remaining bananas and decorating the top. Serve when the chocolate has completely set. Store in the refrigerator covered with plastic wrap for up to 3 days.
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