I am sure: If you eat a balanced diet in your everyday life, cook for yourself instead of buying ready-made meals and get some exercise on a regular basis, you may as well enjoy a slice of chocolate cake or cream tart every now and then.

Nonetheless, I did make one exception for the Chocolate Superfood Ganache by „Honestly Healthy“. Because what looks as naughty as could be in the beginning, turns out to be anything but that! Made with coconut oil, agave syrup, macs powder and hemp seed it is not only vegan, but also raw and a superfood surprise bag indeed.

You may serve the ganache pure or inside a shortcrust pastry like I did. But watch out: If you decide to make my recipes below, you will in fact make a raw and vegan superfood ganache, but serve it inside a „normal“ shortcrust pastry made out of wheat flour, sugar and butte.

Enjoy your Chocolate Superfood Ganache – without a bad conscience at all!

Lea Lou


Chocolate Superfood Ganache (recipe slightly amended from “Honestly Healthy“)
For one small baking tin (18 cm)
200 g raw cacao powder
2 teaspoons cinnamon
400 ml agave syrup
1 teaspoon Himalayan pink salt
1 teaspoon vanilla extract
60 g coconut oil
1,5 tablespoons maca powder
40 g hemp seeds

To make the chocolate Ganache, whizz cacao powder, cinnamon, agave syrup, salt, vanilla extract, oil and maca powder in a blender until smooth. Pour the Ganache into a springform tin, lined with baking parchment, and sprinkle over the hemp seeds.

Place the tin in the freezer until the ganache is set (at least one hour). To serve, cut it into approximately 16 small “cake” slices.

Classic shortcrust
For one small baking tin (18 cm)
100 g cold butter
200 g flour
½ teaspoon salt
1 tablespoon sugar
75 ml ice cold water

In a medium-sized bowl mix flour, salt and sugar. Add butter in small pieces and knead, using the dough hook of your food-processor. Add water to the crust and knead with your hands until all ingredients are just incorporated. Warp the crust in cling film and store it in the fridge for an hour.

Butter the baking tin and line the bottom with baking parchment.

Using a  rolling pin, roll out the dough slightly larger than 18 cm and line the baking pin with it, shaping an edge of approx. 2 cm. Pierce it with a folk several times and bake the crust in the preheated oven at 195° C for 20 minutes.

To serve fill the Chocolate Superfood Ganache into the cooled shortcrust and, optionally, sprinkle with additional hemp seeds. Serve cold.



Hey, ich bin Lea Lou, Food-Fotografin, Content-Kreateurin, Mama und Yoga-Lehrerin.

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