dark chocolate ganache tart w/coconut crust.

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this is so beautiful, isn’t it?  i’m not bragging ~ god made those raspberries, not me!  i just was smart enough to put them in their most pure state on top of a chocolate tart, and then zoom in with my trusty little camera.  that’s all.

here’s the gluten-free coconut crust:

  • 2½ cups unsweetened shredded coconut
  • ¼ cup almond meal/flour
  • 2 teaspoons ground cinnamon, divided
  • Sweetener equivalent to 1 cup sugar, divided

mix those together and add:

  • ¼ cup coconut oil or butter, melted

stir until well combined (use your hands to incorporate evenly)

press into the bottom and sides of a greased tart pan, mini muffin tin, or ramekins. bake at 350 for 10 minutes (depending on the size you’ve chosen) until golden brown.

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this crust is perfect for chocolate ganache tarts.  all you need is…

  • 1 cup heavy cream and 8 oz. dark chocolate (60% ghirardelli is my fave).

heat the cream until it just begins to bowl, then pour the chocolate in and take it off the burner.  let it sit for a few minutes, then whisk until shiny and smooth.  mmmmm….

pour over the cooled crusts and refrigerate ~ that’s all!

i made mini cheesecakes with this crust and they were really good, so i’m sure i’ll be posting recipes with this crust again.

i’m so happy to know i can still bake without processed ingredients my body rejects!  yeehawww!!!

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