Ganache Tart with Toasted Hazelnuts

By Dr Ernst
February 28, 2019

Prep Time: 15 mins

Cooking Time: 20 mins

Chilling Time: 3 Hours

Creates: 12 servings



  • 1 cup coconut milk
  • 1 ½ Tbsp cacao butter, chopped
  • ½ cup raw (preferably local) honey or maple syrup
  • 2 tsp organic brewed coffee
  • 1 vanilla bean, split with the seeds scraped
  • ½ tsp Himalayan sea salt
  • 12 oz unsweetened chocolate, chopped
  • 3 Tbsp raw hazelnuts



  1. Place coconut milk in a saucepan over medium heat for 5 mins. Stir in the cacao butter, honey, coffee, and vanilla bean pods and seeds.
  2. Cook 20 mins, remove vanilla pod and stir in salt.
  3. Place chocolate in a big bowl. Pour coconut milk mixture over it, whisk the ganache until smooth. Let sit at room temp for 40 mins.
  4. Preheat oven to 350°F
  5. Place hazelnuts in oven on a cookie sheet for 15 mins to toast. Wrap the nuts in a towel and steam for 1 min in order to loosen skins. Vigorously rub the towel between your hands to remove skins. Coarsely chop the skinned nuts.
  6. Pour ganache into a 14”X2.5” rectangular (or 9” round) tart mold with a removable bottom. Sprinkle in the chopped hazelnuts. Place in fridge to chill for 2 hrs at room temp, or until set.
  7. Let tart sit for 15 mins at room temp. Slide a knife around the edges to free tart before serving.
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