Espresso & Coconut Ganache Tart Recipe

Prep Time

Cook Time


  • 180g Espresso Goupie

  • 200g Pure Coconut Cream

  • 250g Dark Chocolate

  • 1 Shot of Espresso

  • 1 Shot of Besos De Oro

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A new year and a new recipe from Mumma Original! We’re kicking off 2017 with an Espresso and Coconut Ganache Tart. In celebration of Veganauary this recipe is completely vegan friendly and dairy-free! We hope you all enjoy the naughty little treat as much as we do!

What You Do:

- Finely blitz the Goupie and press into a cake tin firmly. Use the back of a spoon to smooth the surface.

- Melt the chocolate and then thoroughly beat the rest of the ingredients.

- Pour the mixture on top of the base and refridgerate for several hours. Decorate as desired.

Goupie Tip: Serve with Besos De Oro on ice.