Chocolate Ganache Tart |
Favourites 54

Prep Time: 10 Minutes | Cooking Time: 20 Minutes

Serves 8

Gluten, dairy and refined sugar-free, this impressive-looking dessert is surprisingly simple to make.


Tart base:

  • 200g of ground almonds
  • 1 small egg
  • Pinch of salt

Ganache filling:

  • 50g of coconut oil
  • 200g of coconut cream
  • 2 heaped tbsp of manuka honey
  • 20g of raw cacao powder
  • Pinch of salt
  • 1/4 tsp of vanilla essence


  • 10g of pistachios


  1. Pre-heat the oven to 180°C and line an eight inch loaf tin with baking paper.
  2. To make the tart base, beat the egg and add to the ground almonds with a pinch of salt. Mix until it comes together into a ball.
  3. Push the dough into the pre-lined loaf tin. Ensure the dough is really compact, around ½ cm thick, and that it's an inch high around the side of the tin.
  4. Put into the oven and blind bake for 20 minutes until golden. Once ready, take it of the oven and leave to cool while you make the ganache.
  5. To make the ganache, melt the coconut oil on a low heat in a pan and whisk in the coconut cream and manuka honey until combined.
  6. Add in the raw cacao powder, a small pinch of salt and the vanilla essence and whisk until combined.
  7. Carefully pour the ganache into the tart case, making sure not to go over the sides. Place into the fridge for 2 hours until set.
  8. To serve, chop the pistachios and sprinkle over the top.


Recipe courtesy of Natasha Corrett at Honestly Healthy

You are not seeing this website as it was intended. Please try loading it in an up to date web browser.