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. nouna wrote on December 28, 2012

    hello, what can I use instead of the coco oil?

    • Susan wrote on December 29, 2012

      Please see the FAQ page on substitutions. Cheers!

  2. S wrote on September 5, 2012

    Delicious and simple! I think that I’ll use a bit less sweetener the next time I make it, but this is absolutely a repeatable recipe. Thanks!

  3. Christie wrote on July 19, 2012

    Made this tonight! Very good! I did substitute a vegan dark chocolate bar for the cocao…

  4. Johanna wrote on July 17, 2012

    Love your website. Thank you for everything. Instead of agave can Brown Rice Syrup be used? I have run out of agave.

    • Susan wrote on July 17, 2012

      I don’t work with Brown Rice Syrup as it is not raw. You would have to experiment. Cheers!

  5. Merrin wrote on May 15, 2012

    Just starting out on raw foods and looking for desserts beyond fresh fruit. This looks amazing! Shalom

  6. luiza wrote on January 7, 2012

    Hi Susan!
    Thank you for your wonderful recipes.
    I just tasted one ganache tart and it tastes heavenly, the chocolate taste is surreal 🙂
    Once again, thx for all ur tasty recipes!

  7. Pamela wrote on December 10, 2011

    Looking forward to seeing some dessert recipes using stevia rather than agave 🙂 cancer patients oughtn’t eat sugars…agave is rather high on the glycemic index compared to stevia which is a 0.

    thanks for your great recipes!

    • Susan wrote on December 10, 2011

      You are probably not going to see recipes with stevia here mostly because I am not a fan of the taste. You are more than welcome to experiment and report back…. 🙂

  8. rachel wrote on March 31, 2011

    just made them tonightttt,
    omgsh, loved them 🙂

  9. marian wrote on March 22, 2011

    could you freeze one of these to save for a later date?

    • Susan wrote on March 22, 2011

      I haven’t tried but I can’t come up with a reason why not.


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