Raw Vegan Dark Chocolate Ganache Tart



  • 3/4 c. carob powder
  • 3/4 c. almonds
  • 6 dates
  • 1/4 c. coconut oil
  • 1/2 c. maple sugar
  • pinch of sea salt

Ganache Filling:

  • 2 1/4 c. carob powder
  • 2 1/4 c. maple syrup, grade B
  • 1 c. coconut butter
  • mint or hazelnut extract, opt.


  1. Place crust ingredients into food processor and process until smooth and sticks together.
  2. If it doesn’t stick together, add  a little maple syrup. (Try adding fewer nuts next time) Press into pan and chill until firm.
  3. In blender, combine maple syrup and coconut butter and blend until mixed. Add carob powder and blend, stopping the blender frequently to stir, until mixed.
  4. Spread on crust, cover and chill overnight.
Browse Cook(s): Mark Anthony
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.