Chocolate Ganache Tart with spices and oranges


Makes one pie, which can be cut into 12 to 16 pieces

A rich, dark and decadent chocolate ganache tart flavored with exotic spices, this recipe sends every chocolate lover to Shangri-La. And yet the secret behind this dessert is its choice of ingredients, which create a sweet treat that is actually very good for you.

One of the main ingredients, cacao, brings a very high nutritional value, especially when you use it in its natural state, for example like raw cacao nibs or cold processed cacao powder.


Coconut crust:

  • 2 cups desiccated coconut
  • 1 cup raw cashew nuts
  • 1/4 teaspoon sea salt
  • 1 cup dates, pitted and chopped
  • Seeds from 1 vanilla bean
  • Zest from 1/2 an organic orange
  • 2 tablespoons extra virgin coconut oil

Chocolate ganache:

  • 2 cups raw cashews, soaked for 4 to 8 hours
  • 1 cup strong chai tea, cold or warm
  • 1/2 cup coconut palm sugar
  • 1 cup raw honey, coconut syrup or maple syrup
  • 2 cup dates, soaked overnight in purified water
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon cayenne or chili powder
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon sea salt
  • Seeds from 1 vanilla bean or 1 tablespoon organic vanilla extract
  • 1/2 cup virgin cold pressed coconut oil
  • 1 tablespoon non GMO soy or sunflower lecithin
  • 2 cups organic raw cacao powder

For the garnish:

  • 4 oranges, cut into segments
  • Nuts: walnuts, pecans, cashews


1. For the crust, process the cashews and desiccated coconut in a food processor until finely ground. Add dates, salt, zest, vanilla and coconut oil and process until very thoroughly combined.

2. Line a nine-inch tart pan with a removable bottom with cling film. Press the crust dough evenly into the pan. Chill for 1 hour.

3. For the chocolate ganache, blend the cashews with the water, spices, dates, vanilla and honey (or other liquid sweetener) until smooth. To produce a smooth chocolate ganache ideally you need a high speed blender. Then add the lecithin, cacao powder and coconut oil and blend again until completely emulsified.

4. Pour the ganache into the pie pan, cover with cling film and chill in the freezer until firm.

The tart will keep well in the freezer for a month.


Copyright © 2008 by Felix Schoener