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Rich Velvety Cacao Nibs Chocolate Ganache Quinoa Tart

This rich velvety Chocolate Ganache Tart is simply irresistible! If you're a true chocolate lover, you won't want to miss out on this luscious tart packed with intense flavor. Featuring Suncore Foods® Cacao Nibs & Snow Quinoa Flakes, this tart is not only delicious but will also keep you feeling your best! And the best part? This tart is no-bake, meaning you can enjoy a decadent treat without having to turn on the oven! Get ready to satisfy your sweet tooth like never before!


To Make the Quinoa Crust:
1 3/4 cup regular flour
1/8 cup Suncore Foods® Snow Quinoa Flakes
1/4 cup icing sugar
100 grams cold solid butter
4 tbsp cocoa powder
Pinch of salt
1 egg (lightly beaten)

Chocolate Ganache:
240 grams chocolate of choice
160 grams heavy cream
20 grams dairy free butter (softened)
Pinch of salt
Pinch of Suncore Foods® Cacao Nibs


1. To Make the Crust — Place all ingredients in a food processor, pulse until everything is incorporated, do not over mix. Transfer dough to the desired tart pan, press the dough firmly to the side and bottom of the pan, shape it well.
Once done, store it in the chiller for 15 minutes to firm up. Meantime, preheat your oven to 180 degrees Celsius. Right before baking, pierce all over the bottom of the crust with a fork. Then bake it for 20-25 minutes. Remove it from the oven and let it cool on the wire rack while you make the filing.

2. To Make Chocolate Ganache — Place chocolate chips and Suncore Foods® Cacao Nibs in a large bowl, set aside. Heat in heavy cream in a small saucepan until simmering. Pour in over the chocolate chips. Let it sit for a minute then stir with a wire whisk until mixture is fully incorporated. Stir in salt and butter until mixture becomes homogeneous.

3. To Assemble — Slightly trim the edges and carefully transfer it to the tart shell. Pour ganache directly on top of the cake sheet. Gently tap the pan on the counter to release air bubbles. Transfer the tart to the chiller to set for about 3-4 hours. Enjoy!