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Chocolate Coconut Hazelnut Ganache Tart

Posted in on 2016-10-27
Chocolate Coconut Hazelnut Ganache Tart
Difficulty 5 minutes Serves serves 8-16
Rich, alluring and elegant, this incredible tart by Emily Von Euw of This Rawsome Vegan Life may not be souped up with 10 different superfood ingredients, but it is still made with mostly whole foods, and it is dang tasty. Sometimes you just need to feed your soul. Enjoy!


3/4 cup rolled oats
3/4 cup shredded coconut
1/2 cup hazelnuts
1/2 cup coconut sugar
1 tablespoon coconut oil

1 can full fat coconut milk
1/4 cup coconut sugar
1 teaspoon vanilla powder
1/4 teaspoon sea salt
1/4 cup cacao powder
1/4 cup hazelnuts
2 tablespoons coconut oil
3 tablespoons melted cacao butter

Baobab drizzle (optional):
3 tablespoons coconut oil
2 tablespoons baobab powder
2 tablespoons maple syrup


1. To make the crust: grind the oats, coconut, hazelnuts and sugar into flour in a high powered blender (I prefer the Blendtec twister jar attachment for jobs like this) or food processor. Add the coconut oil and blend until you have a crumbly dough that holds its shape when pressed between two fingers. 
2. Press into the bottom of a lined springform pan (I used a 6"). Leave in the fridge.

3. To make the ganache: blend everything until smooth and delicious! It will be very liquidy at this point but not to worry: it hardens up. 
4. Pour over your crust and leave in the fridge overnight.

If you wanna make the baobab drizzle: melt the coconut oil in a small pot and whisk in the other ingredients; after a moment it will become a lovely caramel mixture. Drizzle this over your cake and decorate with some chopped hazelnuts. Slice and enjoy!