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Chocolate Hazelnut Tahini Ganache Tarts

Dairy, grain, and gluten free!

Ingredients & Directions

Ingredients

  • For The Crust:
  • 1 cup
    cassava flour
  • 1⁄2 cup
    cocoa powder
  • t tbsp
    tapioca flour
  • 1⁄4 cup
    coconut sugar (or granulated sweetener of choice)
  • 1⁄4 tsp
    fine sea salt
  • 1⁄3 cup
    coconut oil
  • For The Filling:
  • 1⁄2 cup
    hazelnuts
  • 2
    LILY'S Extra Dark Chocolate Style Bars, chopped
  • 1⁄3 cup
    creamy tahini
  • 2-4 tbsps
    maple syrup (to taste)
  • 1 cup
    full-fat coconut milk
  • For Whipped Cream:
  • 1 can
    chilled coconut cream (chilled overnight)
  • 2 tbsps
    maple syrup (optional)

Directions

Equipment Needed 
oven oven
 9 inch tart pan 9 inch tart pan
 large bowl large bowl
 stovetop stovetop
 refrigerator refrigerator
 mixing bowl mixing bowl
1

Preheat oven to 350F. Grease 9 inch tart pan and set aside.

2

In a large bowl, stir together cassava flour, cocoa powder, tapioca starch, coconut sugar, and sea salt. Add coconut oil to the crust and cut it into the flour mix with a fork until crumbly and moldable. Pour the crust mixture into the tart pan and press until evenly flattened. Crimp the sides a bit for a pretty finish.

3

Bake for 20 minutes, or until firm. Set the crust aside and allow to cool completely before filling.

4

To make the ganache filling, stir coconut milk and maple syrup in a saucepan over medium heat until simmering. Remove from heat and stir in chocolate and tahini until smooth.

5

Scatter the hazelnuts evenly in the cooled crust, then pour the ganache evenly over the hazelnuts. Use a spatula to smooth the top of the ganache. Place in the fridge for at least an hour to firm.

6

To make whipped coconut cream, separate the solid coconut cream from the water in the chilled can and place it in a mixing bowl. Using a whisk attachment, beat the coconut cream on medium until the cream becomes light and fluffy, about 3 minutes. Add maple syrup and beat again for 1-2 minutes to incorporate.

7

Serve immediately over the ganache tart. Enjoy!


Recipe contributed by moriah.brooke..