I have experimented with a few iterations of this gluten free, sugar free and vegan chocolate ganache tart using different types of coconut. It is basically really just chocolate and coconut with cardamom. It is such a decadent dessert with such a lovely silky smooth texture. We make it often for celebrations, and I’ve made it for Christmas twice so far. It’s quite rich and can be bitter depending on the type of chocolate you use for the ganache, but it really hits the spot in terms that chocolate.
I came across the original recipe from an article years ago from the I Quit Sugar – which is sadly closing, but in the most honourable way, I must say as she has turned down selling her company to multinationals. Sarah Wilson and her recipes have been some of my favourite over the years. I wish her much happiness in her future adventures and I’m sure we’ll meet her again some time in another journey as we educate people in other important things in life such as reducing our plastic footprints.
Back to the recipe, I have adapted it slightly as I prefer a more fuller cardamom taste, and also added almond meal into the base as I found the original a little too coconutty. I also love covering it with fruit – and raspberries in particular as there is something about raspberries and chocolate that go so well together.
Make this for a special occasion (though it is silly how easy this is to make), when you want a showstopper dessert that is rich, beautiful and still actually healthy.
Chocolate Ganache Tart
- Tart Crust
- 1/3 cup coconut oil.
- 1/4 cup rice malt syrup.
- 1.5 cups shredded coconut
- 1/2 cup of ground almonds
- 1.5 tablespoon raw cacao powder.
- 1/2 tablespoon ground almonds
- 270 ml can coconut cream.
- 1 tablespoons crushed cardamom seeds
- 100 g 70% dark chocolate.
- 1 teaspoon vanilla bean powder.
- pinch of sea salt
- Fresh berries
- Raspberry powder
- Step 1 Preheat the oven to 180ºC / 350ºF / Gas Mark 4
- Step 2 To make the crust: melt the coconut oil and rice malt syrup in a small saucepan. Add coconut and cacao and combine well.
- Step 3 Press mixture into the base and up the sides of a standard sized quiche or pie tin (or some miniature ones if you prefer) – no need to grease it – so the mixture’s approximately 5mm thick all over.
- Step 4 Bake the crust for 10-15 minutes. Remove from the oven and let cool and harden.
- Step 5 5. Meanwhile to make the ganache: heat the coconut cream, cardamom seeds and vanilla powder in a saucepan until it simmers.
- Step 6 Turn off heat and cover with a lid. Allow to steep for 10 minutes.
- Step 7 Hold back about 3 tablespoons of coconut cream back for emergency use later, if needed.
- Step 8 Add chocolate and salt, whisking it through until silky and melted. If the fats separate and your ganache develops a chocolate cottage cheese appearance, just add that additional coconut cream you saved, whisking swiftly to bring it all back together.
- Step 9 Once silky, pour into tart shell, filling 1cm from the top. Place the tart in the fridge until the ganache sets.
- Step 10 Serve with fresh berries and a sprinkle of freeze dried raspberry powder.