Go Back
PRINT
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!

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!