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Chocolate Fig Ganache Cake

Chocolate Fig Ganache Cake


  • 3/4 cup almonds
  • 7 - 9 dried figs
  • pinch salt
  • 1 1/4 cups cocoa powder
  • 1 cup maple syrup
  • 1/4 cup coconut oil, melted into a liquid


  1. For the crust, whip almonds in a bullet blender for 30-60 seconds until a fine flour forms.
  2. Add figs, and process again until thoroughly combined. The mixture should stick together when pinched between two fingers.
  3. Press the dough into two 4-inch tart pans, making a thin layer on the bottom and sides of the pan to form the crust.
  4. Next, make the ganache filling. Place cocoa powder, maple syrup, and liquid coconut oil into a blender, and blend on high until smooth, about 60 seconds. Pour into tarts.
  5. To make a fig heart for the top, carefully slice fig into thin slices. Use your fingers to push it into a heart shape, filling it with extra seeds or thejelly like interior from another slice if needed.
  6. Refrigerate for at least 3 hours to firm the ganache before serving. Can easily be made ahead, lasts for up to 1 week.


  • Recipe provided by integrated health and wellness expert Maria Marlowe.


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