GF CHOCOLATE ORANGE GANACHE TART

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AuthorKira Love
Rating

Yields1 Serving

 ½ cup shredded coconut
 ½ cup almond meal
 2 tbsp coconut oil
 Vanilla bean, or orange zest, optional
 Himalayan salt to taste
Ganache:
 300 g 70-85% organic chocolate- I use green & blacks from coles
 270 ml can Ayam’s coconut cream- this one is additive free and thick
 Your preferred essence- vanilla, orange, hazelnut or coffee. I love using my food grade orange essential oil in this
Topping:
 Toasted Coconut Flakes
 Raw Macadamias
 Maple syrup
 Salt

1

Preheat oven to 180C. Grease a 9 inch tart tin with removable base.

2

Use a food processor to pulse together the meal, coconut and salt. Add coconut oil and maple syrup and vanilla, and pulse to form dough crumbs.

3

Gently press base into tart tin forming a smooth even layer, right up to the sides. Press in firmly. Bake 15-20 minutes until lightly golden. Gently remove and Cool on a wire rack.

Ganache:
4

Break chocolate into small pieces and place in a bowl with chosen flavouring. Warm coconut cream on the stove, then pour over chocolate and stand for a minute. Stir to a creamy chocolate sauce- if it stiffens simply blend in your blender until smooth and glossy. Pour into tart base.

Topping:
5

Place macadamias and a good splash of maple syrup into a pan over medium heat. Stir until it caramelises around the macadamias. You can add a pinch of salt or even some chilli powder and cinnamon for a spiced twist if you like. Alternatively gently toast the macadamias plain.

6

Sprinkle nuts and coconut over the tart, then chill before serving.

CategoryTags

Ingredients

 ½ cup shredded coconut
 ½ cup almond meal
 2 tbsp coconut oil
 Vanilla bean, or orange zest, optional
 Himalayan salt to taste
Ganache:
 300 g 70-85% organic chocolate- I use green & blacks from coles
 270 ml can Ayam’s coconut cream- this one is additive free and thick
 Your preferred essence- vanilla, orange, hazelnut or coffee. I love using my food grade orange essential oil in this
Topping:
 Toasted Coconut Flakes
 Raw Macadamias
 Maple syrup
 Salt

Directions

1

Preheat oven to 180C. Grease a 9 inch tart tin with removable base.

2

Use a food processor to pulse together the meal, coconut and salt. Add coconut oil and maple syrup and vanilla, and pulse to form dough crumbs.

3

Gently press base into tart tin forming a smooth even layer, right up to the sides. Press in firmly. Bake 15-20 minutes until lightly golden. Gently remove and Cool on a wire rack.

Ganache:
4

Break chocolate into small pieces and place in a bowl with chosen flavouring. Warm coconut cream on the stove, then pour over chocolate and stand for a minute. Stir to a creamy chocolate sauce- if it stiffens simply blend in your blender until smooth and glossy. Pour into tart base.

Topping:
5

Place macadamias and a good splash of maple syrup into a pan over medium heat. Stir until it caramelises around the macadamias. You can add a pinch of salt or even some chilli powder and cinnamon for a spiced twist if you like. Alternatively gently toast the macadamias plain.

6

Sprinkle nuts and coconut over the tart, then chill before serving.

GF CHOCOLATE ORANGE GANACHE TART
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