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!
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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Sue wrote on December 11, 2016
YUM! I made this yesterday in an 8-inch tart pan which made the ganache layer only about 1/4 to 1/3 inch deep but it didn’t matter in flavor. I added a pinch of fine Himalayan Sea Salt to the ganache, as well. Delicious and easy!
Cesca wrote on January 18, 2016
I made these using cocoa powder. The skeptics proclaimed “amazing, it has all the flavor of an almond joy!” I thought it was much better, without the high glycemic rush. Delicious with fresh raspberries.
Susan wrote on January 18, 2016
So glad you liked them, Cesca!
Claire wrote on August 17, 2015
Is there a substitute for the almonds to make it nut-free for allergies? (seeds are ok)
Luna wrote on July 20, 2014
What type of coconut oil did you use? Cold presses (the kind that is still solid at room temperature)?
Susan wrote on August 1, 2014
Yes, it needs to be solid at room temp. Cheers!
min wrote on January 26, 2014
Your tart looks amazing! I would like to know if the recipe would also work for a 9-inch tart. Please advise. Thanks.
Elaine wrote on September 27, 2013
I made this last night and don’t have any left. The family devoured it. This tart just melts in your mouth.
Thank you
Anna Lutz wrote on August 3, 2013
Hi there,
I made this the other week for a birthday at work for another girl who eats Raw. I did a layer of sliced banana on the bottom before pouring over the chocolate ganache – it was devine! Anna