Chocolate Ganache Anzac Tartlets

Anzac cookies and rich chocolate ganache is the ultimate combo. We’ve adapted our Anzac Biscuit recipe to use as the base of these tartlets complete with a raw chocolate cheesecake centre.

All ingredients for this recipe can be purchased from The Source Bulkfoods. If you’re an Aussie they’re bound to have a store near you with so many stores across the country! We love the no-waste concept and that you can buy as much or as little as you need. Premium quality too!

For a nutrient boost, we love adding a few spoons of plant based protein to our recipes. When choosing protein powder, it is important to check the ingredients and ensure you are using naturally sourced protein, rather than synthetic. We choose Amazonia raw slim and tone protein or vanilla protein.

Anzac cookies

3/4 cup quick oats
1/4 cup amaranth flour
1/4 cup coconut flour
1/3 cup almond meal
1/3 cup desiccated coconut
1 tsp baking powder
1/4 cup coconut oil, melted
1/4 cup raw honey or maple syrup
1/4 cup warm water

Choc ganache 

1 cup cashews (soaked for 3-6 hours)
1/2 cup coconut yoghurt1/3 cup cacao powder
2-3 tbsp coconut nectar
1 tbsp coconut oil
1 tbsp hulled tahini
1/4 tsp Himalayan salt
1/4 tsp vanilla bean powder
1/4 cup filtered water

  1. Preheat oven 160 degrees C
  2.  Combine all dry ingredients in a large mixing bowl
  3.  Then add coconut oil, honey and water, mix well
  4. Grease tartlet cases and press in the cookie base creating a well in the centre for chocolate ganache
  5.  Bake for approx. 12 minutes or until golden
  6.  Allow to cool completely
  7. Meanwhile, prepare chocolate ganache
  8. Drain and rinse soaked cashews and combine with remaining choc ganache ingredients in a high-power blender, blend until smooth and creamy
  9. Spoon into the centre of the Anzac cookie tartlet cases and place in the fridge for an hour or so
  10. Serve and enjoy

Makes 20.