Cacao Coconut Ganache Tart

by Susan on October 11, 2009


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


  • 1 C Dried, unsweetened coconut
  • 1/3 C Coconut Oil
  • 1/2 C Soaked Almonds (soak at least 4 hours)

Combine all ingredients in food processor, pat into two 4″ tart pans and refrigerate.


  • 1/2 C Cacao Powder
  • 1/2 C Agave
  • 1/4 C 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. Makes 4 to 6 servings.

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{ 37 comments… read them below or add one }

pure2raw twins October 11, 2009 at 1:21 pm

I am in love!!! Amazing as always! Makes me want to grab the tart off the computer screen> LOL.


Pam October 11, 2009 at 2:38 pm



Michelle October 11, 2009 at 4:19 pm

Oh yum…..I want one (or two)!


celia October 11, 2009 at 7:30 pm

this looks perfect, i will most definitley be making this one!


Mary Turtle October 11, 2009 at 9:27 pm

You are making me drool all over my keyboard!


Krunsdogs October 12, 2009 at 9:53 am

This looks so good! I have to make this!


Christine October 12, 2009 at 1:55 pm

I just saw the unhealthy version on Ceramic Canvas. Thank you for making it raw cuz these sound so delicious.


Susan October 12, 2009 at 1:57 pm

What is ceramic canvas? Is it a website?


Darryl October 12, 2009 at 4:28 pm

These look amazing! That’s funny, I too just saw the same tart at Ceramic Canvas. I have to say they both look delicious.


Susan October 12, 2009 at 6:06 pm

That is interesting. They do look the same but NONE of the ingredients are the same. I actually developed this recipe quite a while ago but hadn’t published it. Interesting!


Heather October 13, 2009 at 2:23 pm

Oh. My. GOODNESS!!! Yum. *drooling all over the keyboard* What a simple recipe, too!


Dalyn October 16, 2009 at 6:02 pm

I made these, only with dark cocoa powder…too divine for words!!!!!!!!
I linked you on my blog- thanks for the fantastic recipes!


Winnie October 21, 2009 at 6:37 pm

Looks amazing- I love coconut and cacao together!


nati November 1, 2009 at 3:30 am

it looks good. but i didnt understand what makes the cake get this chocolate color and filling….


Susan November 1, 2009 at 7:46 am

The Cacao. You can read the post on Raw Chocolate Mousse for a description and more information. :-)


Kerrin E February 27, 2011 at 3:57 pm

OMG I cannot wait to make these tonight, me, my baby (8 mo pregnant and LOVING chocolate), husband and toddler thank you!!!


Kerrin E February 28, 2011 at 8:32 pm

We put these in the refrigerator over night and the coconut oil solidified, leaving a funny taste. Were we supposed to keep this out?


Susan February 28, 2011 at 8:38 pm

You need to be really picky about your coconut oil. You want to make sure you get one that doesn’t have a heavy flavor. I usually refrigerate mine and it doesn’t have a strange taste. I am guessing it is the coconut oil you used.


marian March 22, 2011 at 8:23 am

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


Susan March 22, 2011 at 8:30 am

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


rachel March 31, 2011 at 10:41 pm

just made them tonightttt,
omgsh, loved them :)


Pamela December 10, 2011 at 11:57 am

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 December 10, 2011 at 1:26 pm

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…. :-)


luiza January 7, 2012 at 2:16 pm

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!


Merrin May 15, 2012 at 1:50 am

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


Johanna July 17, 2012 at 10:42 am

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


Susan July 17, 2012 at 10:50 am

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


Christie July 19, 2012 at 6:51 pm

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


S September 5, 2012 at 5:11 pm

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!


nouna December 28, 2012 at 7:31 pm

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


Susan December 29, 2012 at 12:24 pm

Please see the FAQ page on substitutions. Cheers!


Anna Lutz August 3, 2013 at 9:50 pm

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


Elaine September 27, 2013 at 10:00 am

I made this last night and don’t have any left. The family devoured it. This tart just melts in your mouth.
Thank you


min January 26, 2014 at 6:57 pm

Your tart looks amazing! I would like to know if the recipe would also work for a 9-inch tart. Please advise. Thanks.


Luna July 20, 2014 at 6:40 am

What type of coconut oil did you use? Cold presses (the kind that is still solid at room temperature)?


Susan August 1, 2014 at 12:42 pm

Yes, it needs to be solid at room temp. Cheers!


Claire August 17, 2015 at 5:57 am

Is there a substitute for the almonds to make it nut-free for allergies? (seeds are ok)


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