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  • February 11, 2019 2 min read 1 Comment

    Herbs + chocolate together? YES! 

    This tart is aromatic, anti-inflammatory and memory boosting!

    Rosemary has been used for centuries, dating back to the Ancient Greeks who wore it around their heads to stimulate their memory. 

    While cacao (one of the best anti-oxidants on earth) absorbs free radicals in the body and is packed with magnesium for a healthy heart and brain.

    The combination of Rosemary & Cacao is truly amazing for the human body.

    And flavour wise, it is mind blowing. The sweetness of chocolate balances the earthy, warm aromas of rosemary. 
    A match made in foodie heaven. Enjoy!


    2 Cups of Almond meal

    1/2 Cup desiccated coconut

    4 TBSP of melted Coconut Oil

    2 TBSP of liquid sweetener of choice (We used maple)

    1/4 TSP salt


    240g dark chocolate finely chopped (We use our Smooth Dark 80%)

    250ml almond milk/coconut milk

    2 sprigs fresh rosemary OR 3 drops of Rosemary Essential Oil

    2 TBSP of liquid sweetener (This is optional depending on the darkness of the chocolate you used is and how sweet you would like the tart)

    Make it!

    1. Turn your oven onto 180 degrees - (Fan bake).

    2. Place all the base ingredients in a medium sized bowl and mix through with your hands until you form a crumb.

    3. Place base mixture into your 20cm round tart pan and press down to form an even layer.

    4. Place in the oven and bake for 7 minutes until the crust in golden. (As all ovens are different, check half way through to see how it's going).

    5. Meanwhile chop up the chocolate into small pieces. Heat milk in a pan and bring to the boil. Add in the chopped chocolate and stir. Keep stirring until chocolate mixture becomes nice and shiny.

    6. Now you can place the rosemary sprigs in the mixture and turn the heat off. Stir now and then, and taste test every few minutes until the aromas of the rosemary have come through in the chocolate.

    7. Take out the Rosemary sprigs once satisfied with the strength of the herb in the ganache. Add a pinch of salt and If you would like to add extra sweetener, now is the time. 

    8. Pour mixture overtop of the base, and place in the freezer for 2 hours until firm.

    9. Share with your foodie friends! x


    1 Response


    February 21, 2019

    Can’t wait to make this!

    So happy you’re sharing your recipes. Can’t wait to buy your future recipe book and have it signed…. heeehee! Yes has to happen.


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