Salted Chocolate Cardamom Ganache

I love that this tart utilizes healthier sources for sweetness instead of granulated or brown sugar. Be warned, the crust smoked fiercely while baking (oil/syrup mixture dripping to the bottom of oven), so I would put a baking sheet under the tart. The crust did seem a little extra oily before baking, I think next time I will add less coconut oil and/or malt syrup. Perhaps my tart pan is not super secure where the removable bottom connects to the rest of the pan. Anyways, that little issue aside, we loved this tart and I would make it again in a heartbeat. It was beautiful to look at as well with the fresh berries on top.

slightly adapted from: Good To Glow
makes: 9″ tart


1/3 cup coconut oil
1/4 cup rice malt syrup
2 cups shredded coconut
1 tablespoon raw cacao powder


1 scant cup canned coconut cream (cream of coconut)
2 tablespoons cardamom pods (lightly crushed with a flat blade or muddler until the outer husks crack)
1 teaspoon pure vanilla extract
3.5 ounces dark chocolate (85-90% cocoa), chopped
pinch of sea salt, plus coarse sea salt for garnish
berries and/or edible flower petals (optional)

Preheat the oven to 350 F.

Melt the coconut oil and rice malt syrup in a small saucepan. Remove from heat and add the shredded coconut and cacao powder, mix well.

Press the mixture into the base and up the side of a quiche or tart tin (no need to grease the pan).

Bake the crust for 15-20 minutes. Remove from the oven and set aside to cool and firm.

While the crust is cooling, heat the coconut cream, cardamom pods, and vanilla in a saucepan to a simmer, then turn off the heat and cover with a lid. Allow filling mixture to steep for 10 minutes.

Strain the coconut mixture into a bowl, reserving 1/4 cup in the pan for emergency use later, if needed. Discard the cardamom pods (or save to spice up chai tea). Add the chocolate and salt into the bowl, whisking thoroughly until silky and melted. If the fats separate and your ganache develops a chocolatey cottage cheese appearance, just add the reserved coconut cream, whisking swiftly to bring it all back together.

Once silky, pour into the tart shell and refrigerate until the ganache sets (at least 2 hours).

Garnish with a pinch of coarse sea salt and berries and other toppings if desired.


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