Raw Chocolate Ganache Tart

By Laura Coxeter, featured on the River Cottage series with Hugh Fearnley-Whittingstall. Dairy free, refined sugar free, gluten free, egg free, vegan.

Ingredients:

Base

  • 300g Pecans/Almonds
  • 1 tsp Pink Himalayan salt
  • 200g Medjool Dates (if the dates are too hard you can soak them in warm water for 20mins to soften them, then drain and pat dry before using)

Filling

  • 4 Med size ripe Avocados
  • 150g Coconut Oil (raw extra virgin unrefined)
  • 2 Vanilla pods, seeds only!
  • 200g Raw Cacao powder
  • pinch of Pink himalayan salt
  • 300g Palm sugar/Rice malt syrup/Maple syrup.. to taste

Blend the nuts, add salt & dates and blend until a dough ball is made. Press the mix into a mould, cover with clingfilm and freeze. Blend all the filling ingredients until smooth & pour onto the base. Set in the freezer for an hour. It should be firm enough to slice. Top with fruit/flowers/cocoa.

choc-ganache

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