All about Jess + Dairy Free + Dessert + Easy Healthy Recipes + Gluten Free

Chocolate Ganache Tart

05 May 2015
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The result of the second JSHealth and @coconutandbliss baking day! Recipe by the beautiful Sophie Fisher. We made this delicious tart for my darling sister’s 18th birthday! The video is now on the JSHealth YouTube channel!


For the Base:

  • 1 1/2 cup almond meal
  • ¾ cup buckinis (feel free to swap for nuts or almond meal)
  • 3 tbsp macadamia butter (or other nut butter)
  • 6 tbsp coconut flour
  • 1/4 cup pure maple syrup or coconut nectar
  • 2-3 tbsp coconut milk
  • 3 tbsp coconut oil, melted

For the Ganache

  • 300g raw chocolate or good quality dark chocolate, broken up (I use ‘Loving
  • Earth’)
  • 250 mL coconut milk
  • 1-2 tbsp pure maple syrup, optional



  1. Grease a circular tart tin with coconut oil. Preheat the oven to 150
  2. degrees Celsius, fan-forced.
  3. Place the buckinis in a blender. Blend roughly for about 10 seconds in
  4. order to retain some ‘crunch.’
  5. In a bowl place tha almond meal, blended buckinis, macadamia butter,
  6. coconut flour, pure maple syrup, coconut milk and melted coconut oil. Stir
  7. until well combined.
  8. Press the mixture into the tin. Allow the base to come up around the sides.
  9. Bake for about 15 minutes or until golden.
  10. Place the chocolate in a medium bowl.
  11. Bring the coconut milk to the boil. Remove a few seconds after the
  12. bubbles have appeared.
  13. Pour the coconut milk over the chocolate. Allow to sit for 3-5 minutes.
  14. Stir thoroughly. The chocolate will have melted and will mix in easily!
  15. Pour into the pastry base and refrigerate for 1-2 hours or until set!
  16. Slice and enjoy. Yum!

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