Your whole food, plant-based life.

Cacao Coconut Ganache Tart

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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  1. Kerrin E wrote on February 28, 2011

    We put these in the refrigerator over night and the coconut oil solidified, leaving a funny taste. Were we supposed to keep this out?

    • Susan wrote on February 28, 2011

      You need to be really picky about your coconut oil. You want to make sure you get one that doesn’t have a heavy flavor. I usually refrigerate mine and it doesn’t have a strange taste. I am guessing it is the coconut oil you used.

  2. Kerrin E wrote on February 27, 2011

    OMG I cannot wait to make these tonight, me, my baby (8 mo pregnant and LOVING chocolate), husband and toddler thank you!!!

  3. nati wrote on November 1, 2009

    it looks good. but i didnt understand what makes the cake get this chocolate color and filling….

    • Susan wrote on November 1, 2009

      The Cacao. You can read the post on Raw Chocolate Mousse for a description and more information. 🙂

  4. Winnie wrote on October 21, 2009

    Looks amazing- I love coconut and cacao together!

  5. Dalyn wrote on October 16, 2009

    I made these, only with dark cocoa powder…too divine for words!!!!!!!!
    I linked you on my blog- thanks for the fantastic recipes!

  6. Heather wrote on October 13, 2009

    Oh. My. GOODNESS!!! Yum. *drooling all over the keyboard* What a simple recipe, too!


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