With this recipe, I don’t know where to begin! This Rose Chocolate Ganache Tart is creamy, chocolatey, and oh so decadent. The base of this tart is a splendid mixture of hazelnuts and almonds, slightly sweetened with monk fruit. If you are looking for the perfect Valentine’s Day dessert, this is it! Oh, and did I mention it’s completely gluten-free, dairy-free and sugar-free? It’s sure to be a hit with whatever lifestyle you and your partner are following for Valentine’s Day!
A Subtle Nutty Layer
I guess the place to start would be the base of this tart. Oh my goodness, the buttery, nutty flavor, slightly sweetened with monk fruit, and enhanced by a little bit of sea salt, it’s a dessert in itself. After being combined and baked in the oven until golden brown, you get a little added crunch texture that compliments the rich and decadent ganache topping.
The Luxury of Creamy Chocolate
Complimented by the base of the tart, the creamy, fudge-like topping steals the show. I have to say, when I first made this recipe, I never expected the ganache base to turn out as it did. I was so pleasantly surprised with what I got.
After letting the coconut cream simmer, I poured the cream over a mixing bowl of chocolate chips and ghee and let it sit. Letting the chocolate chips melt slowly with the warmth of the cream allowed them to combine easily with a spatula after 5 minutes. Once melted, I combined the vanilla bean powder, cardamom, and cinnamon and mixed until fully combined. These beautiful spices add wonderful flavor notes to the finished ganache.
Next, I poured the creamy chocolate goodness over the subtly sweet and nutty crust, placed the mixture in the refrigerator, and waited anxiously until the topping had enough time to cool and solidify. And by waiting anxiously, I mean, ate the rest of the chocolate out of the bowl before watching and pretty much stared at the delicious mixture to be ready to eat! Knowing how delicious it will be is truly a test of patience.
The Time Has Come To Enjoy
After about 1-2 hours, the ganache is ready to eat! To be honest, I wasn’t quite finished yet. I added Rosebuds, Dried Rose Petals, Cacao Nibs, and Sea Salt as the finishing touch on top of the tart. I knew that these flavor notes would create a magical symphony of taste when we were ready to eat!
When I first took a bite of the rose chocolate ganache tart, I was blown away. The topping was so smooth and fudge-like while the base added a subtly sweet nutty crunch. The flavor notes of vanilla, cinnamon, and cardamom danced around as I enjoyed every blissful bite. I couldn’t wait to share with Dan and enjoy ourselves together. It’s truly a romantic experience that captures the luxurious essence of Valentine’s day.
However, a treat this delicious shouldn’t be only enjoyed one day a year. Yes, it’s luxurious, romantic, and beautiful, but you should experience this joy whenever you feel. This recipe makes a delicious treat for any such occasion and can be enjoyed by everyone.
Making It Your Own
Personally, I follow a sugar-free lifestyle. I believe that that lifestyle speaks to me and when I listen to my body, it definitely works best. However, if you want to substitute the monk fruit for another sweetener such as coconut sugar or maple sugar, it should be a 1:1 ratio. The only recommendation that I have is if you are using a darker chocolate chip, such as an unsweetened baking chocolate chip, I’d add up to 4 tablespoons of your sweetener, otherwise, it won’t be nearly as decadent. The Monk Fruit Sweetened chips that I used came sweetened so we didn’t need to add anything, but we have made this recipe with darker chocolate chips that definitely benefited from a little more sweetener.
Also, if you are not following a dairy-free lifestyle or incorporating dairy into a Keto lifestyle, you can sub out the coconut cream with heavy dairy-based cream.
Treat Yourself and Your Loved One
I highly recommend making this recipe to share. It’s so rich and best enjoyed in the company of a loved one. Share a picture on Instagram with your finished rose chocolate ganache tart and make sure to tag me (@mytinylagunakitchen). I’d love to hear about how you enjoyed this recipe and stay in touch!
This blog post sponsored by Mountain Rose Herbs, but all opinions are my own. Mountain Rose Herbs are organic, sustainable, high-quality herbs, adaptogens, spices, and botanical products. Making it easy for me to have a one-stop-shop. They are my go-to source for herbs, adaptogens, oils, and household staples for our pantry. Thank you for supporting the brands that help to support and keep the blog going.
- 4 tablespoons ghee* (melted) + a little more at room temp for the pan.
- 2 cups of Hazelnuts
- 1/2 cup Almonds
- 6 Tablespoons Raw Monk Fruit Powder (or Coconut Sugar)
- 3/4 tsp kosher salt
- 12oz Chocolate Chips
- 2 Cups Coconut Cream (the creamier, the better)
- 6 Tablespoons Ghee*
- Pink Sea Salt
- 1/4 tsp. Vanilla Bean Powder
- 1/4 tsp. Cardamom
- 1/4 tsp. Cinnamon
- Preheat to 350 F
- Line pan with parchment paper. Butter the parchment paper lightly with ghee.
- Melt ghee or coconut oil for crust.
- Add nuts to food processor and process until evenly chopped, slightly rocky.
- Add salt and monk fruit to the food processor and mix until evenly combined.
- Once ghee is melted, add to the food processor and mix until clumps start to form.
- Add mixture to the bottom of the springform pan and press down until evenly layered.
- Place pan in the oven and cook until golden brown (approx. 20-25 minutes). Then let cool.
- In mixing bowl, add 12 oz of chocolate chips and ghee.
- Heat coconut cream until it begins to simmer.
- Once simmering, remove from heat and pour over chocolate chips and ghee and let sit for 5 minutes.
- After 5 minutes, mix together with a spatula to combine into a smooth chocolatey mixture.
- Pour over crust and smooth out any bubbles.
- Chill in the fridge for at least 1 hour.
- Once settled, take a knife and cut around the outside of the springform pan and remove the containing form.
- Slice and enjoy it!
- We used sugar-free monk fruit sweetened chocolate chips for this recipe but you can use any chocolate chips that you prefer.
- If you are vegan use coconut oil instead of ghee.
- We used a 9.5 springform pan for this recipe.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 563 Total Fat: 38.8g Cholesterol: 30.5mg Sodium: 189.1mg Carbohydrates: 29.1g Protein: 8.4g