Cardamom & Sea Salt Chocolate Ganache Tart (Vegan & Gluten Free)


For the base

  • 75 g Coconut oil
  • 4 tbsp Maple Syrup
  • 150 g Desiccated coconut
  • 2 tbsp Cocoa powder

For the filling

  • 270 ml Coconut cream
  • 1 tsp Ground cardamom
  • 1 tsp Salt
  • 100 g 70% dark chocolate

To decorate

  • 10 Fresh raspberries


  1. Gently warm the coconut oil and maple syrup in a pan. Once melted, add the desiccated coconut and cocoa powder and mix in
  2. Press the base into a tart tin, pack it tightly along the bottom and sides
  3. Bake the base in the tart tin, and on a baking tray in case any coconut oil leaks out, on 180C/350F/Gas Mark 4 for 15 minutes. Then leave to cool
  4. Make the filling by warming the coconut cream, ground cardamom and a pinch of the salt until just simmering. Then leave it to thicken for 10 minutes with a lid on the pan
  5. Add the dark chocolate to the coconut cream and stir until melted
  6. Pour the filling into the tart base and put it in the fridge for 2 hours to set. Once set, decorate with raspberries and a sprinkling of salt