Spiderweb Chocolate Ganache Tart (Vegan No-Bake)
A deliciously rich and indulgent Spiderweb Chocolate Ganache Tart made with no-bake, plant-based and easily gluten-free ingredients. It’s the perfect spooky dessert for Halloween and has a gooey salted caramel middle, too.
Halloween is a great excuse to turn favourite desserts into something smooth with eyes, faces and other decorations. This recipe is a great one to make as a showstopper dessert as it really has the wow-factor while being easy enough to make and can be prepared the day before. The white chocolate spiderweb is fun to add on top and makes this rich and chocolatey dessert perfect for spooky season. Read on to find out more about the tart, how to make it and what ingredients you need.
Why will I love this tart?
This dessert is amazing:
- Rich and chocolatey
- Sweet, sticky and caramel-y
- With a chocolate biscuit base
- Filled with luscious melt-in-your-mouth ganache
- Topped with a white chocolate spiderweb
- Great all year round (omit the spiderweb)
- The perfect Halloween showstopper
- Naturally vegan, egg-free and dairy-free
- Easily gluten-free
- Perfect for dessert or snacks with tea
- Easy to make in a few steps
- Can be made the day before
- Lasts well in the fridge
- Uses mainly whole-food ingredients
- Requires no baking
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 see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the base:
- Chocolate sandwich cookies: like Oreo, chocolate bourbons or similar.
- Vegan butter: this is ideal for making a rich and buttery base.
As for the caramel:
- Runny smooth cashew butter: the runnier and smoother the better and you can also use almond or peanut butter. For a nut-free caramel, use sunflower seed butter.
- Maple syrup: to make it sticky sweet. You can use agave syrup, too.
- Coconut oil: to allow the caramel to set in the fridge but still be gooey.
- Salt: for a salt kick.
And for the ganache filling:
- Cashew nuts: use raw cashews and soak them overnight in fresh water or in boiling water for 30 minutes to soften and well. Then, drain and rinse them before adding to the filling.
- Coconut cream: this is the solid cream part from a chilled tin of full-fat coconut milk.
- Dark chocolate: I use the Divine chocolate 70% bar for this as it’s rich and chocolatey. Chop it up small to melt before adding to the filling.
- Coconut oil: as above.
- Maple syrup: as above.
- Cocoa powder: to make it extra chocolatey. Cacao powder will also work.
To decorate, you’ll need:
- Dairy-free white chocolate: you can find this in the supermarkets or online.
Is this gluten-free and nut-free?
This is easily gluten-free, as long as you use gluten-free chocolate cookies in the base. This is not nut-free as the filling relies on cashew nuts. For a nut-free tart, try this recipe. The caramel can be made with sunflower seed butter or tahini, to make it nut-free.
How do I make this?
This tart comes together in a few steps:
- Make the base by crumbling the biscuits: and mixing with the vegan butter.
- Press into the tin: to make a compact base.
- Chill the tart base: while you move on.
- Make the caramel by whisking together the ingredients: until smooth.
- Pour the caramel over the base: and chill again.
- Combine all of the filling ingredients in a blender: and process until really smooth and creamy.
- Pour or spoon the filling over the caramel: and smooth over the top.
- Add rings of melted white chocolate: and drag a toothpick threw them to make the spiderweb.
- Chill in the fridge for a few hours: or overnight, to set.
- You can now make some white chocolate spiders: using melted white chocolate.
- Remove from the tin and add on the spiders: and slice to enjoy.
How long will it last?
Once made, keep this tart in the fridge for 5-7 days in a sealed container or covered tightly.
What other recipes can I try?
For more Halloween ideas:
- Spooky Chocolate Fudge Crispy Bars
- Halloween Ghost Chocolate Crispy Bars
- Pumpkin-Shaped Chocolate Cinnamon Rolls
- Halloween Cake Pops
- Halloween Chocolate Fudge Blondies
Spiderweb Chocolate Ganache Tart (Vegan No-Bake)
A deliciously rich and indulgent Spiderweb Chocolate Ganache Tart made with no-bake, plant-based and easily gluten-free ingredients. It’s the perfect spooky dessert for Halloween and has a gooey salted caramel middle, too.
Ingredients
For the Tart Base:
- 300g chocolate sandwich cookies
- 75g vegan butter
For the Salted Caramel:
- 60g smooth, runny cashew or almond butter
- 1 ½ tbsp coconut oil, melted
- 1 ½ tbsp maple syrup
- Pinch of salt
For the Ganache Filling:
- 180g raw cashew nuts, soaked in water
- 250g coconut cream, from 1-2 tins full-fat coconut milk, chilled
- 160g dark chocolate, chopped small
- 60g coconut oil, melted
- 60ml maple syrup
- 25g cocoa powder
To Decorate:
- 20g white chocolate, melted or cashew butter
Instructions
- To prepare, add the cashews to a large bowl and soak in boiling water for 30 minutes or in room temperature water overnight. Drain and rinse when soaked.
- Chill the tins of coconut milk in the fridge overnight.
- Grease an 8-inch or 9-inch loose-bottomed tin with vegan butter.
- For the base, blitz the cookies to a fine crumb and melt the butter. Stir together to reach the consistency of wet sand and press into the tin to make a compact base with sides, too.
- Make the caramel by whisking together the ingredients until smooth. Pour the caramel into the tart base and smooth out. Chill for 30 minutes, or until set firm.
- To make the filling, scoop off the solid cream part from the coconut milk tins (leave the rest for curries and smoothies). Melt the chocolate until smooth. Add the cashews, coconut cream, melted chocolate, coconut oil, maple syrup and cocoa powder to a high-speed blender and blend until really smooth and creamy.
- Pour over the caramel base, to reach the top (if using an 8-inch tine, you may have leftovers, you can add this to a sealed container and enjoy as a dessert by the spoonful).
- Smooth over the top. Now add circles of melted white chocolate or cashew butter on top and use a toothpick to drag from the middle outwards to make the spiderweb.
- Chill in the fridge for 4-6 hours, or overnight, and cover tightly if leaving overnight.
- Use leftover white chocolate to make the spiders. Lay a piece of parchment on a flat surface and add spoonfuls. Use a toothpick to make legs and add sugar googly eyes. Chill in the fridge.
- When set, carefully remove the tart from the case and decorate with the spiders. Slice and serve.
- Enjoy straight away or keep in the fridge for 5-7 days, in a sealed container.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Spiderweb Chocolate Ganache Tart so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With spiderweb love x
p.s. this recipe was first made with Divine Chocolate but all opinions are my own and this blog post is not sponsored.
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