dark chocolate ganache tart w/coconut crust.



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.


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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