If you’re looking for a healthy chocolate holiday treat, look no further than these Chocolate Hazelnut Tahini Ganache Tarts, gluten and dairy-free and low in sugar!

This post is sponsored by Lily’s Sweets. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make this blog possible! 

Chocolate Hazelnut Tahini Ganache Tart

For me, the holidays are all about the chocolate. It’s something I almost never have, so when I’m dreaming up indulgent desserts I immediately gravitate towards creating with chocolate. Of course, we all know my favorite ingredients in tahini, so when ideas for this tart started to form in my head, I knew I needed to combine the two for something perfectly rich, chocolatey, and nutty all at once.

Today we’re making a grain and dairy-free Chocolate Hazelnut Tahini Ganache Tart. As fancy as it sounds, this is actually a low-maintenance dessert. It takes only a few minutes to make each component, and it can be made easily the night before you want to serve it, making it perfect for the busy holiday season.

Paleo Chocolate Crust for Tahini Tart

The paleo chocolate tart crust in this recipe is something I plan to use again in future recipes. It is the perfect amount of sweet without being overpowering, and it adds a lovely crunchy texture that compliments the tart filling. It’s also very easy to make and can be kept in the fridge for a couple of days before filling with ganache, so it’s quite easy to make ahead of time. I used cassava flour as the base of the crust for a tart recipe that is both grain and nut-free.

To make the crust, whisk together all of your dry ingredients and then use a fork to cut in cold coconut oil. Once the mixture is crumbly, press it into a tart pan and bake for 20 minutes. Be sure to allow the crust to cool before adding the filling.

A note on pans: I used a quiche pan because my tart pan was deep in a moving box, but a tart pan with a removable bottom would be the easiest thing to use here!

Tahini Ganache

The tahini ganache is my favorite part of this recipe, and it couldn’t be easier! Plus it is made with only 4 ingredients. To make the ganache, you begin by stirring coconut cream and maple syrup in a saucepan, then you’ll remove it from heat and stir it in the chopped chocolate bars and tahini until everything is melted and combined.

A few things to note for a creamy ganache: firstly, make sure you don’t boil your coconut milk too much or make everything too hot, or it will potentially burn your chocolate. A simmer is enough to get everything mixed! You’ll also want to make sure you keep mixing until smooth and creamy. The ganache will get thick while you mix and the ingredients begin to cool, but just keep going!

Once everything is combined you’ll spread it over a layer of hazelnuts in the prepared crust, using a spatula to smooth the top. Then, place the tart in the fridge to firm up for at least an hour, or overnight.

Low-Sugar Chocolate Treats

One of my favorite things is to create a dessert that everyone can share together. With so many people in my life eating low-carb or avoiding sugar, I was so excited when I discovered that I can make low-sugar chocolate treats with Lily’s Sweets! Lily’s has a line full of delicious stevia-sweetened chocolate bars and chips that make the perfect chocolate treat without refined sugar. I’m a huge fan of their Dark Chocolate that is free of any dairy, making it the perfect chocolate to use in my gluten and dairy free baking! Lily’s also uses Non-GMO and gluten-free ingredients harvested through Fair Trade practices, making them a brand I’m proud to support!

I used Lily’s Dark Chocolate Bars in this recipe, but you could use any of their chocolate bars! (Though I would recommend sticking with a Milk or Dark Chocolate that would pair well with tahini, instead of a seasonal flavor.)

How to Store Chocolate Hazelnut Tahini Ganache Tart:

This tart keeps best in the fridge. You can cover it with saran wrap or place it in a large air-tight container and keep it in the fridge for up to 4-5 days. I have not tried keeping it in the freezer, but I imagine it would work well too!

Other Paleo Chocolate Recipes:

• Cashew Butter Stuffer Brownies
• Chocolate Cake with Cashew Butter Frosting
• Tahini Chocolate Chip Cookies
• Paleo Turtle Brownies
• Red Wine Chocolate Truffles

Without further ado, it’s time to make a Chocolate Hazelnut Tahini Ganache Tart! I’d love to see your beautiful creations so don’t forget to tag me on Instagram or Facebook!

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Chocolate Hazelnut Tahini Ganache Tarts

COURSE Dessert

PREP TIME 10 minutes

COOK TIME 30 minutes

Freeze Time 30 minutes

TOTAL TIME 1 hour 10 minutes

SERVINGS 10

INGREDIENTS

Crust:

• 1 cup cassava flour
• 1/2 cup cocoa powder
• 2 tablespoons tapioca flour
• 1/4 cup coconut sugar or granulated sweetener of choice
• 1/4 teaspoon fine sea salt
• 1/3 cup coconut oil

Tahini Ganache Filling:

• 1/2 cup hazelnuts
• 2 Lily's Sweets Extra dark Chocolate Bars chopped
• 1/3 cup creamy tahini
• 2-4 tbsp maple syrup more for a sweeter ganache, less for a lower sugar dessert
• 1 cup full-fat coconut milk

Whipped Coconut Cream:

• 1 can chilled coconut cream chilled overnight
• 2 tbsp maple syrup optional

INSTRUCTIONS

1. Preheat oven to 350 F. Grease a 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 in the preheated oven for 20 minutes, or until firm. Set the crust aside and allow to cool completely before filling (you can make this the night before if desired.)
4. To make 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. Serve immediately over the ganache tart. Enjoy!