Sunday, October 20, 2013

Mini Chocolate Ganache Torte

EASY decadent dessert alert!!

This recipe is a mix of 3 different recipes.

Mini Chocolate Ganache Torte without Caramel garnish
It looks like you spent all day in the kitchen but WE know different. This dessert can be prepared in less than an hour. OK a little more than an hour. I had the optional vegan caramel sauce in the fridge already. I drizzled it over the finished torte as a garnish, however it isn't necessary for this dessert to totally impress!!
So here goes.....

Torte Crust


  • 1/4 cup butter, softened
  • 1/4 cup coconut sugar
  • 2 Tbls maple syrup
  • 1 egg
  • 2 tsp vanilla extract
  • 1 1/2 cup blanched almond flour
  • 2 Tbls coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
    Mini Chocolate Ganache Torte with optional caramel

Instructions for crust

  1. Preheat oven 350 degrees
  2. Cream butter, sugar, maple syrup, egg and vanilla together using a hand mixer.
  3. Add almond flour, coconut flour, soda and salt and mix thoroughly with a hand mixer.
  4. Put a heaping teaspoon of cookie dough in the bottom of the mini-cupcake pan that has been sprayed with cooking spray of choice. I used silicone mini cupcake pan that doesn't require spray.
  5. Wet your fingers with water and press the cookie dough into the bottom and up the sides of the cupcake cup.
  6. Bake for about 10 minutes or until the cookie dough is fully baked. 
  7. The cookie dough will raise and fill in most of the cupcake cup but still leaves a slight indentation for the chocolate ganache.
  8. Let cool for about 10 minutes and remove from the pan. I used a knife to score around the cookie/crust and loosen the edge and it popped right out.
  9. Cool completely prior to adding the chocolate ganache, recipe below.
  10. Store covered in the refrigerator for 5 to 7 days.

Chocolate Ganache


  • 1/2 cup cocoa
  • 1/4 cup coconut oil (melted)
  • 1/2 cup maple syrup


  1. Combine all ingredients in small bowl using a hand mixer.
  2. Let cool in the refrigerator for about 15 minutes.
  3. Add a small amount of ganache to the top of the cooled cookie crust.
  4. Drizzle with the vegan caramel sauce(optional).

Tell me how you will serve this awesome dessert.

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