No-Bake White Chocolate Ganache Tart

A dairy-free no-bake tart with an oat-nut-date crust and a white chocolate coconut ganache filling.

Ingredients

1 1/2 cups	360 ml	gluten-free rolled oats or regular rolled oats
1/2 cup	120 ml	pecans or almonds
1/4 cup	60 ml	flaxseed meal
10		dates, pitted
3 tbsp	45 ml	coconut oil, liquefied
2 tbsp	30 ml	maple syrup
200 ml		full-fat coconut milk
200 g		non-dairy white chocolate, chopped
2-3 tbsp	30–45 ml	maple syrup (optional)

Grease a 9-inch pan with a removable bottom with coconut oil.
In a food processor combine oats, flaxseed meal and pecans until coarsely ground. Add dates, coconut oil, maple syrup, pulse until mixture looks like wet sand.
Firmly press the mixture into the bottom and sides of the prepared tart pan. Place in the refrigerator to set while you work with your filling.
In a small saucepan, bring coconut milk just to a boil, turn off the heat. Add chopped white chocolate and let stand 1 minute, (add maple syrup if using) then stir until smooth and cream. Pour the filling into the crust.
Place tart in the refrigerator to set and cool completely, about 2 hours. Garnish the top with fresh fruits. Slice and serve.
Store all leftovers in an airtight container in the refrigerator up to 3 days.

Recipe Notes Double the filling recipe if you are using a deep-dish tart pan.