Dark Chocolate Chipotle Ganache Tart!
The cold, autumnal days here are perfect for this Dark Chocolate Chipotle Ganache Tart. Just spicy enough to warm you up from the inside out, and 100% plant based.
I created this recipe for my husband’s birthday, since he has no sweet tooth and hates all things desert. 😮 Shocking... I know! He does love spicy food, and this tart was the perfect way to trick him into eating a birthday “cake.” .
Lusciously smooth, rich, and indulgent, this tart is actually really great for your body & soul. Cacao has amazing health benefits, and will literally make you happier. As if I need any more excuses to eat chocolate.
2 cups almond flour
1/4 cup unsweetened cocoa powder
1/4 cup melted coconut oil
3 tablespoons maple syrup
1/2 teaspoon sea salt
Dark Chocolate Chipotle Ganache:
1 1/2 cups full fat coconut milk or coconut cream
2 bags of dark chocolate chips or chunks
2 - 3 small chipotle peppers (depending on how spicy you want it! I used canned chipotle peppers, rinsed, dried, & finely chopped.)
1/4 teaspoon pink salt (or kosher salt)
In a mixing bowl, stir together almond flour, cocoa powder, & salt.
Add in coconut oil & maple syrup.
Using your hands, mix until evenly combined.
Press the crust mixture evenly into the bottom of a pie dish or tart pan, bringing it up on to the edges of the pan.
Place in fridge to cool, and preheat oven to 350°F.
Once oven is hot, bake for 10 - 15 minutes, or until dry & slightly golden/brown.
Remove from the oven and let cool.
In a sauce pan, warm the coconut milk/cream, stirring together the cream top & water until thoroughly combined.
Slowly add in the chocolate, consistently stirring as the chocolate melts. (Do not let it get too hot otherwise the ganache will separate, or break.)
Add in the finely chopped chipotle peppers & salt, still consistently stirring.
Pour the chocolate filling into the baked crust, and gently tap the pan down on a smooth surface so it settles evenly.