Cardamom and sea salt ganache tart

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Coconut oil is high in medium-chain fatty acids, which is a great energy source for the brain. It’s also considered a thermogenic food as it can support healthy metabolism and promote fat burning and weight loss. Cardamom is traditionally used in Ayurvedic medicine to improve digestive problems, sore throats and lung congestion. It’s also beneficial for improving circulation. Raw cacao is chocolate in its natural unprocessed form. It’s abundant in antioxidants called polyphenols that promote heart health by lowering cholesterol levels and blood pressure. They also help prevent oxidative damage. When buying dark chocolate, the darker it is the better.


serves 16
1/3 cup coconut oil
1/4 cup rice malt syrup
2 cups shredded coconut
1 tbs raw cacao powder
270ml can coconut cream
2 tbs cardamom pods, lightly crushed until the husks crack
1/2 tsp pure vanilla powder
100g dark chocolate (85% cacao)
Sea salt
Edible petals, berries and activated groaties (see below), to garnish

 Activated groaties

2 cups raw buckwheat groats (makes 4-6 cups activated groaties)


To make the activated groaties, soak the buckwheat groats overnight in plenty of water. In the morning, rinse and drain them, spread them on a large baking tray and dry them in an oven on the lowest temperature possible (no more than 50°C) for about 8 hours, until crispy. Store in an airtight container for up to 3 months.

Preheat the oven to 180ºC. To make the crust, melt the coconut oil and rice malt syrup in a saucepan. Remove from the heat, add the shredded coconut and cacao and combine. Press into the base and sides of a tart tin (no need to grease) to about 5mm thick. Bake for 15-20 minutes. Remove from the oven and set aside to cool and firm up.

To make the ganache, heat the coconut cream, cardamom pods and vanilla in a saucepan to a simmer. Turn off the heat and cover with a lid. Allow to steep for 10 minutes. Strain into a bowl, reserving 3 tbs in the pan for emergency use, if needed. Discard the cardamom pods.

Add the chocolate and salt, and whisk it through until silky and melted. If the fats separate and the ganache develops a cottage cheese-like appearance, add the reserved 3 tbs and whisk to bring it back together.

Pour into the tart shell, leaving 1cm at the top. Place the tart in the fridge for 2 hours, until the ganache sets. Garnish with a pinch of salt, and scatter over the groaties and petals.

recipe by author and I Quit Sugar founder Sarah Wilson,



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