Seamus Mullen’s Dark Chocolate and Date Ganache with Whipped Farmer Cheese

You can have your sweets and eat them too! Chef Seamus Mullen swaps out processed white sugar with naturally sweet dates in this Dark Chocolate Ganache Tart with Coconut-Macadamia Crust. Top it with whipped farmer cheese for a deliciously satisfying dessert.

Servings: 16 servings in a 9 inch tart pan


  1. For the Whipped Farmer Cheese: Add all ingredients to the bowl of a standing mixer and whip to stiff peaks.
  2. For the Tart: Pre-heat oven to 350°F.
  3. In a food processor, pulse together all dry ingredients until fully incorporated.
  4. In a small pan, melt date puree and coconut oil together over medium heat and whisk until incorporated. Drizzle this mixture into the dry ingredients a little at a time, pulsing until it becomes clumpy and can be easily worked by hand.
  5. Grease a 9” tart pan with a removable bottom and fluted edges with coconut oil. Roll dough into a ball, then carefully place in the tart pan and tamp down with your hand or a measuring cup until it evenly covers the bottom and up the rim of the pan.
  6. Bake in the oven for 15 minutes or until fully set and golden brown. Then remove and set aside to cool completely.
  7. Meanwhile, put chocolate in a medium size mixing bowl. Bring the coconut milk and date puree to a boil over medium-high heat and pour over the chocolate. Stir until completely melted. Sprinkle in the cocoa nibs and fold together.
  8. Pour the chocolate ganache over the crust, then set aside to cool.
  9. Sprinkle with macadamia nuts and sea salt and serve with whipped farmer cheese.