This week we headed to Georgia to help Sarah Ballantyne kick off the release of her new book The Paleo Approach Cookbook. Sarah asked us to make one of the desserts from the book to serve her guests, the Carob Ganache Mini Tortes (page 360). If you want a chocolatey tasting decadent dessert that doesn’t use chocolate this is an excellent option! This recipe combines coconut, vanilla, cinnamon and carob into a divinely chocolate-like experience. 


Carob Ganache Mini Tortes Recipe
Serves 2
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Cook Time
5 min
Cook Time
5 min
  1. 2/3 cup of homemade or canned full fat coconut milk
  2. 1/3 cup of extra virgin coconut oil
  3. 2 tablespoons of vanilla extract or 1 1/2 teaspoons of vanilla powder
  4. 1/3 cup of carob powder
  5. a dash of ground cinnamon
  1. Bring the coconut milk, coconut oil and vanilla to a low simmer in a small saucepan over medium low heat. If using vanilla extract, let simmer for 5 to 10 minutes, stirring frequently, to burn off the majority of the alcohol (if you are using vanilla powder, skip simmering and simply heat to melt the coconut oil).
  2. Pour the coconut milk mixture into flounder or food processor. Add the carob and cinnamon and blend for 30 seconds to 1 minute to thoroughly combine.
  3. Pour into individual ramekins, silicone molds, or a large serving bowl. Chill until set (for 3-4 hours).
  4. Enjoy plain or serve with fresh berries.
  1. If you are sensitive to alcohol, use vanilla powder in lieu of vanilla extract, or omit the vanilla all together.
  1. 1. replace cinnamon with a few drops of peppermint oil
  2. 2. Chocolate "mousse" - increase the amount of coconut milk to 1 full cup. Pour to a bowl & chill.
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