Raw Dark Chocolate Ganache Tart

with vanilla cream.

See? I still know how to party.

So this is raw.

I suppose that means it’s healthy.

It is extremely quick to make.

Taken from Raw Food Real World by Matthew Kenney and Sarma Melngailis.

We made a third of the recipe, so ours is shallow compared with the  glorious, thick one pictured in their book, but I don’t know how anyone could handle eating a whole slice of theirs. I have listed the full recipe here, though a third will do.

Maple syrup definitely offers the best flavour.

INGREDIENTS & INSTRUCTIONS – Crust

3/4 cup cocoa powder (or cacao)
3/4 cup fine almond pulp (or ground almonds)
1/2 cup maple syrup (or agave or yacon)
1/4 cup coconut oil
Pinch of sea salt

Blend all ingredients in a food processor and press into base. Chill until this sets.

INGREDIENTS & INSTRUCTIONS – Ganache Filling

2 & 1/4 cups cocoa
2 & 1/4 cups maple syrup
1 cup coconut oil

Blend all ingredients. Pour onto base. Chill or freeze until firm (approx 3 hours). Lick spatula. Get overtaken in a frenzy. When cutting, be sure to do so with a hot knife, then clean and heat it between cuts. It’s sticky.

They have a recipe for vanilla cream, but we simply opened a tin of coconut cream without shaking it, and blended the thick stuff with a dash of vanilla.

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2 Comments

  1. Ally

     /  June 19, 2012

    Where do you get cocoa/coconut butter in Palmy? Have never looked for it, so not sure where to go 😄

    Reply

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