- 9 oz coconut cream
- 2 tbsp cardamom pods, lightly crushed with a flat blade until the outer husks crack
- ½ tsp pure vanilla powder or 1 tsp pure vanilla extract
- 3½ oz dark (85–90% cocoa) chocolate, chopped
- pinch of sea salt, plus coarse sea salt, to garnish
- berries, edible petals, to garnish (optional)
- ¹⁄³ cup coconut oil
- ¼ cup brown rice syrup
- 2 cups shredded coconut
- 1 tbsp raw cacao powder
Preheat the oven to 350ºF.
To make the crust, melt the coconut oil and brown rice syrup in a saucepan. Remove from the heat, add the shredded coconut and cacao powder and mix well. Press the mixture into the bottom and up the sides of a quiche or tart pan—no need to grease it—so that the mixture’s approximately ¼ inch thick all over. Bake the crust for 15–20 minutes. Remove from the oven and set aside to cool and firm up.
Meanwhile, heat the coconut cream, cardamom pods and vanilla in a saucepan to a simmer, then turn off the heat and cover with a lid. Allow to steep for 10 minutes.
Strain the coconut cream mixture into a bowl, reserving ¼ cup in the pan for emergency use later, if needed. Discard the cardamom pods (or save to spice up chai tea). Add the chocolate and salt to the bowl, whisking it through until silky and melted. If the fats separate and your ganache develops a chocolatey cottage-cheese appearance, just add the reserved coconut cream, whisking swiftly to bring it all back together.
Once silky, pour into the tart shell and refrigerate until the ganache sets (at least 2 hours). Garnish with a pinch of coarse sea salt and berries, petals and Activated Groaties, if desired.