Ganache filling:

  • 50g coconut oil
  • 200g coconut cream
  • 2 heaped tbsp Manuka Health Manuka honey
  • 20g raw cacao powder
  • 1/4 tsp vanilla essence
  • Pinch salt
  • 10g pistachios (For garnish)

Tart base:

  • 200g ground almonds
  • 1 small egg
  • Pinch of Salt


  • Pre-heat oven to 180 degree fan and line an 8 inch loaf tin with baking paper.
  • To make the tart base beat the egg and add to the almond flour and a pinch of salt. Mix together until it comes together into a ball.
  • Push the dough into the pre-lined loaf tin and up the sides so it’s really compact and about 0.5 cm thick and 1 inch high on the sides.
  • Put into the oven and blind bake for 20 minutes till golden.
  • Take the tart base out of the oven and leave to cool whilst you make the ganache filling.
  • Melt the coconut oil on a low heat in a pan and whisk in the coconut cream gradually until combined.
  • Add in the Manuka Health Manuka honey, raw cacao powder, a small pinch of salt and vanilla essence and whisk until all combined.
  • Carefully pour the ganache into the tart case carefully , taking care not to go over the sides and put into the fridge for 2 hours until set.
  • To finish, chop the pistachios and sprinkle over the top.

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