Chocolate Ganache Tart with Macaroon Crust

Written by chanie on April 1st, 2015

I don’t know about you, but chocolate is about the only way I make it through this holiday. Growing up, my family was pretty strict with our Passover customs so we didn’t eat many processed foods. There was some dairy and OJ for the kids, a stash of lady fingers, and chocolate. Lots and lots of Shmerling chocolate.

We didn’t have it that bad. I had friends who couldn’t use oil, just shmaltz (yes, I know it’s delicious, but not when you’re trying to dress a salad!), who swore off dairy and processed food, and who couldn’t eat chocolate. Even Paleo people (who swear off dairy and processed foods, and who load up on shmaltz) eat chocolate. Me? We ate lots of eggs, chicken and potatoes, and any veggies that could be peeled, like eggplants, cucumbers and beets. We used only kosher salt for seasoning (no spices!) and liquid sugar for sweetening (no homemade Pesach cookies!). Still, my mom made the most delicious Pesach food, and we survived 8-days of gluten free eating. Largely in part due to chocolate.

Nowadays, I don’t think 8 days of gluten free eating is that difficult. Maybe it’s because I’m used to eating Paleo and zoodles are one of my favorite foods. I definitely miss the spices though, and the natural sweeteners like maple syrup. But back to the chocolate. It’s what got me through Passover when I was a kid, and it’s what gets me through it now. And now that California Gourmet has come out with kosher for Passover chocolate chips, my Passover’s are complete. I’ve got homemade nutella, nutella banana ice cream, and now THIS.


And by this I mean the most decadent, indulgent, GUILT-FREE chocolate ganache tart with a macaroon crust. The recipe is so good that it’s actually PRINTED ON THE BACK OF THE BAG. That’s right, my first back of the bag recipe!! It’s hard to believe that such few ingredients could turn out such a delicious treat, but I tested this recipe on a few people who swear off coconut and they were licking. their. fingers. If there was ever a vegan, gluten free, nut free, raw, Paleo recipe that you should try – it’s this. Trust me. Your Passover’s will never be the same again.

Thanks to California Gourmet for allowing me to share this back-of-the-bag recipe!

This post is sponsored by California Gourmet Chocolate Chips. Follow on Facebook, Twitter, and Instagram.   View the list of stores that carry the brand here).

Related KFP Recipes:

raw date and almond hamantaschen
gingerbread date truffles

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12 Comments so far ↓

  1. Miriam says:

    Where do you find kosher for Passover coconut milk in Crown Heights

  2. Mike says:

    It’s like a chocolate miracle in your mouth and the strawberries are your angels. Holy ganache Friday!

  3. Connie says:

    I can’t even begin to exclaim how fantastic these chocolate treats are. The ganache provides such an eloquent rendering of chocolates versatility. Always for the making. Thanks!

  4. betty twaik says:

    Thank you for this recipe. My vegan daughter-in-law and chocolate-loving husband really enjoyed this pie on Pesach.

  5. Mad says:

    I can’t find this brand of chocolate chips.. What can be substituted?? Thanks!

    • chanie says:

      Where do you live? Lots of stores carry it and it’s now available on Amazon too! If you can’t find it, just use 8oz. of good quality chocolate (like from a bar instead of chocolate chips).

  6. Esti says:

    What pie crust can I use to substitute the dates? I love this recipe SO much, with the toasted coconut and date, but I don’t own a food processor (#monkeyemojicoveringhisface) and want something that could give me that chewy crunch…or should I stick with the classic graham cracker crust?

    • chanie says:

      If you’re looking for that chewiness, you can buy date pasta and some ground nuts and knead them together by hand, or buy some larabars and mush them up!

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