Dark Chocolate Espresso Ganache Tarts

Ganache and healthy doesn't quite to compute in my brain, but the amazing Emma Swanston from Better With Cake has created a winning recipe. Treat your self and your loved ones to some silky, espresso infused, lightly salted dark chocolate ganache filled tarts. 

 

INGREDIENTS

For the base

1/4 cupCOLDghee or grass-fed butter – must be cold – very important!
1/2 cup almond flour
1/4 cup arrowroot (tapioca)
3 Tablespoons of monk fruit sweetener (or 1/4 C coconut sugar)
1 teaspoon of vanilla
1 pinch of salt

For the filling

1/2 cup (solid) coconut cream – to get this I opened a can of coconut cream and let it sit, uncovered, in the fridge overnight then scooped the solid creamy portion from the top (use the liquid in smoothies or just drink it)
1/2 cup dark chocolate (1 block of Pumpy Jackson)
1 teaspoon of vanilla
1/2-1 teaspoon of espresso – depending on how strong you like it
1 pinch of salt

Optional add ins

1 teaspoon of maca – for hormone balance
1-2 scoops of collagen

METHOD

  1. The night before, open a can of coconut cream and let it sit, uncovered, in the fridge overnight. This will allow the cream to separate from the water. When you’re ready to scoop the solid creamy portion from the top. You can use the liquid part in smoothies, drink it or freeze in ice cubes for later.

For the base

  1. Pre-heat oven to 175’C/350/F

  2. Line a muffin/cupcake tray with paper cases and set aside.

  3. Place all ingredients into a bowl a beat with an electric mixer (I used the paddle attachment on my stand mixer) until creamy and well combined.

  4. Spoon into your prepared muffin tray, use a small spoon, or your thumb, or a small shot glass/measuring cup to press a small indent into the centre.

  5. Bake for 6-8 mins until golden. Note they will crisp up as they cool.

For the filling

  1. Melt chocolate by your preferred method – I like to do mine on the stove, double broiler style but a microwave will work just fine too.

  2. Add espresso, vanilla, salt & stir to combine.

  3. Add the coconut cream to your espresso infused chocolate and stir until well combined.

  4. Spoon into your tart cases.

To serve

  1. Dust with cacao, drizzle with a little a extra coconut cream

  2. Devour!