Black Forest Chocolate Ganache Tart (Vegan No-Bake)

This Black Forest Chocolate Ganache Tart is luscious, chocolatey and indulgent made with good-for-you ingredients, it’s naturally vegan, easily gluten-free and is the best combination of cherry and chocolate.

If you love all this chocolate, cherry and (coconut) cream then this is the tart for you. It’s rich and chocolatey, so deliciously indulgent but made with better-for-you ingredients like coconut cream, real fruit and dark chocolate. It tastes just like the best Black Forest Cake only in no-bake tart form. Plus, I am in love with this super creamy dark chocolate ganache, it makes for the perfect summery dessert.

A Black Forest Chocolate Ganache Tart with three slices cut out
Black Forest Chocolate Ganache Tart

Why will I love this dessert?

This one is great for all the family:

  • Rich and chocolatey
  • Silky smooth and indulgent
  • Melt in your mouth
  • Fruity and packed with real cherries and cherry jam
  • Made with simple ingredients like coconut cream and dark chocolate
  • Requires zero baking
  • Naturally vegan, egg-free and dairy-free
  • Easily nut-free and gluten-free
  • Great to make ahead of time
  • Delicious to serve to friends and family
  • Served with vegan coconut cream and more cherries for the true black forest experience

If you already love the sound of this dessert then skip ahead to the recipe card below. or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can find the full recipe in the card below and see my favourite products in the “shop the recipe” section.

For the base:

  • Vegan chocolate sandwich cookies: like Oreos or similar cookies for a delicious chocolatey base. Make sure they are gluten-free, where needed.
  • Vegan butter: this adds to that classic buttery biscuit base. For a healthier oat and nut-base, try this recipe here.

For the filling:

  • Cherry jam: you can either use shop-bought cherry (or berry) jam or try my Cherry Chia Jam, too.
  • Cherries: fresh is best here as frozen cherries will ruin the filling and release too much liquid. Make sure to de-stone the cherries.
  • Coconut cream: this is the solid part from a tin of chilled full-fat coconut milk.
  • Dark chocolate: I use a delicious dark pink Himalayan salted chocolate from Divine which is so good here. You can use any of your favourite chocolate for the filling, either a bar, chips or buttons. We don’t add much sweetness so the filling is quite rich and if you prefer things sweeter, use a chocolate with a lower % of cocoa.
  • Maple syrup: just a little for the texture and sweetness. You can use agave syrup or vegan honey, too.

To serve:

  • Vegan whipping cream or coconut yoghurt: my go-to is to add some thick and creamy coconut yoghurt on top from Cocos Organic. But, you can also use dairy-free whipping cream.
  • Extra chocolate, cherries and pistachios: to make this look “wow” and to add some colour on top. You can easily leave off the pistachios, though.

Is this gluten-free and nut-free?

Yes, this is naturally gluten-free, as long as your cookies for the base do not contain gluten. To keep this nut-free, follow the recipe, check your cookies and chocolate and leave off the pistachios.

How do I make this?

This is so easy to make in a few steps and does require some chilling time, so think ahead:

  • Chill the coconut milk: for the filling so you can scoop off the coconut cream.
  • Blitz the cookies and stir in the melted butter: and press into a lined loose-bottomed 8 or 9-inch round tin, working up the sides, too. Chill in the fridge.
  • Warm the coconut cream and pour over the chocolate: leave for 5 minutes.
  • Whisk the ganache till smooth, pouring in the syrup: and whisk again.
  • Spread the jam inside the base and top with the cherries: arrange on the base.
  • Pour in the ganache to the top of the case: and tap down on the surface to remove any air bubbles.
  • Chill in the fridge for 2-3 hours or overnight: till firm to touch.
  • Remove from the tin and decorate with whipped cream: plus more cherries and chocolate.
  • Slice into pieces and serve: or keep for later.

How long will this last?

Once made, this dessert will keep in the fridge, covered well or in a sealed container for 1 week. It’s best to decorate with the cream just before serving. You can also freeze the tart (before decorating) for 1 month, wrapped tightly, and allow to thaw for 30 minutes before eating.

A fork full of Black Forest Chocolate Ganache Tart with a cherry and cream
A fork full of chocolatey cherry tart with cream

What other desserts can I make?

If you’re looking for other chocolatey and no-bake desserts, how about my:

A Black Forest Chocolate Ganache Tart with three slices cut out

Black Forest Chocolate Ganache Tart (Vegan No-Bake)

Yield: 10-12
Prep Time: 30 minutes
Total Time: 30 minutes

This Black Forest Chocolate Ganache Tart is luscious, chocolatey and indulgent made with good-for-you ingredients, it’s naturally vegan, easily gluten-free and is the best combination of cherry and chocolate.


For the Base:

  • 320g vegan chocolate sandwich cookies
  • 80g vegan butter, melted

For the Ganache Cherry Filling:

  • 80g cherry or mixed fruit jam
  • 16 fresh cherries, pitted
  • 200g coconut cream*
  • 100g dark chocolate, chopped small
  • 45ml (3 tbsp) maple syrup

To Serve:

  • 100ml vegan whipping cream
  • Extra chocolate, cherries, pistachios, optional


  1. Line and grease an 8-inch or 9-inch round loose-bottomed tin with parchment paper.
  2. For the base: blitz the cookies to a fine crumble and stir in the melted butter. Pour into the tin and press down well to make a compact tart base, working up the sides. Pop in the fridge.
  3. Make the ganache: heat the coconut milk in a saucepan until melted but stop before it bubbles. Add the chocolate to a heatproof bowl and pour over the warmed coconut cream. Leave for 5 minutes and then whisk until smooth. Pour in the maple syrup and whisk again.
  4. Remove the tart from the fridge. Spread the cherry jam all over the base and press in the cherries all over. Pour the ganache into the tin to fill the tart case (you may have extra filling if making an 8-inch tin, see below**). Tap down on the surface a few times to remove any air bubbles.
  5. Place flat in the fridge for 2-3 hours to set.
  6. To serve: remove the tar carefully from the tin and place on a plate.
  7. To decorate: whip up the cream and spoon over the tart. Add on extra copped chocolate, cherries and pistachios, if you like. Slice and enjoy straight away.
  8. To keep: cover well or keep in a sealed container in the fridge for 1 week or in the freezer for 1 month and allow to thaw for a minimum of 30 minutes before eating.


*for the coconut cream: chill 2 tins of full-fat coconut milk in the fridge overnight. Without shaking the tins, remove the lid (start with one tin) and scoop off the solid cream part until you have 200g. You may only need one tin, or open the second one, if needed. Keep any leftover cream and liquid for smoothies and soups.
**use any leftover ganache for chocolate cups: pour into an ice cube try and freeze for 1 hour until set and enjoy.

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Stay in touch

I look forward to hearing what you think of this Black Forest Chocolate Ganache Tart so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With black forest love x

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