Whip up this perfect gluten, sugar and dairy free recipe for Chocolate Ganache – almost too good to be true!


1 ½ cup almond meal
¾ cup buckinis (feel free to swap for nuts or almond meal)
3 tbsp macadamia butter (or other nut butter)
6 tbsp coconut flour
¼ cup pure maple syrup or coconut nectar
2-3 tbsp coconut milk
3 tbsp coconut oil, melted

300g raw chocolate or good quality dark chocolate, broken up (I use ‘Loving
250 mL coconut milk
1-2 tbsp pure maple syrup, optional

How to
Grease a circular tart tin with coconut oil. Preheat the oven to 150 degrees Celsius, fan-forced.

Place the buckinis in a blender. Blend roughly for about 10 seconds in order to retain some ‘crunch.’

In a bowl place tha almond meal, blended buckinis, macadamia butter, coconut flour, pure maple syrup, coconut milk and melted coconut oil. Stir until well combined.
Press the mixture into the tin. Allow the base to come up around the sides.

Bake for about 15 minutes or until golden.

Place the chocolate in a medium bowl.

Bring the coconut milk to the boil. Remove a few seconds after the bubbles have appeared.

Pour the coconut milk over the chocolate. Allow to sit for 3-5 minutes.

Stir thoroughly. The chocolate will have melted and will mix in easily!

Pour into the pastry base and refrigerate for 1-2 hours or until set!

Slice and enjoy. Yum!

Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.

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