Cacao Coconut Ganache Tart

Susan | October 11, 2009

Desserts, we all love them. They are a big part of the connection between celebration and food. They are also one of the most nutritionally deficient “food” we eat. Think about what goes into a traditional chocolate ganache tart. The filling is dark chocolate and heavy cream. The crust? Artery clogging butter and white flour. Compare that to a tart made from anti oxidant full cacao powder, low glycemic agave and coconut oil with a coconut and almond crust. Huge difference in ingredients. That said, don’t try to convince yourself that this can replace your green smoothies. It is still dessert, just a much healthier version!

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Chocolate (Cacao) Coconut Ganache Tart

MAKES 4-6 SERVINGS

Crust

1 cup dried, unsweetened coconut
1/3 cup coconut oil
1/2 cup soaked almonds (soak at least 4 hours)

Combine all ingredients in food processor, pat into two 4″ tart pans and refrigerate.

Filling

1/2 cup cacao powder
1/2 cup agave
1/4 cup coconut oil

Melt coconut oil over hot water or in the dehydrator (if you are using it.
Whisk together cacao powder, coconut oil and agave.
Pour into tart shells and refrigerate for at least 1/2 hour.

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Darryl wrote on October 12, 2009

These look amazing! That’s funny, I too just saw the same tart at Ceramic Canvas. I have to say they both look delicious. http://ceramiccanvas.com/2009/10/ultra-easy-coconut-chocolate-tart/

Susan wrote on October 12, 2009
That is interesting. They do look the same but NONE of the ingredients are the same. I actually developed this recipe quite a while ago but hadn’t published it. Interesting!