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

Advertisements

2 thoughts on “Raw Chocolate Ganache Tart

    1. Hi Crissy, it really is delicious! I honestly don’t know, although its rich, its never lasted very long! I don’t see any reason you could’nt freeze it as long as its well wrapped. Its quick to whip up, Let me now if you like it! 🙂

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s