Non-Hybrid Chocolate Ganache Tart

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Non-Hybrid Chocolate Ganache Tart


  • 2 cups Walnuts or Pecans
  • 2 cups Dates
  • 1 cup raw Cacao Powder
  • 1 tsp. Organic Vanilla
  • A pinch of sea salt


  • 2 cups raw Cacao Powder
  • 1 cup Coconut Butter
  • ¼ Coconut Oil
  • 1 cup Grade B Maple Syrup


First, gather all of your crust ingredients and blend in a food processor.

Blend until the mixture becomes dough-like.

Transfer the crust to a tart dish or pie pan of your choice.  Press up the sides of the tart or pie pan and refrigerate.

For the ganache filling, it is best to melt the coconut butter and oil so that it blends smoothly with the rest of the ingredients.

Add this along with all ingredients and process until smooth and creamy. Pour filling into the crust and allow to cool for at least an hour.

Decorate with fresh berries. Enjoy!

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