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Chocolate Ganache Tart

 

  Plant based
  Dessert
  Raw
  Refined Sugar Free
  Gluten free

 

Recipe:

Crust:

2 cups raw Almonds (soaked overnight)

1/4 cup Mesquite powder

1/4 Lucuma powder

1/4 cup honey or coconut blossom nectar

3 Tbs Coconut Oil

2 Tbs Maca powder

Filling: 

1 Cup Cacao paste

1/4 cup honey or coconut blossom nectar

1/2 cup coconut oil

1/2 cup Lucuma powder

1 pinch himalayan salt

 

Method:

Crust: In a food processor pulse all the ingredients together to form a crumbly paste. Press into cake tin and prick the base a few times with a fork and place in the fridge while you make the filling.

Filling: On low heat, melt cacao paste, honey/coconut nectar and coconut oil in a glass bowl over a pot of boiling water. Stir in Lucuma powder and salt. Mix together until no lumps. Mixture should be thick. Pour onto the base and place in the fridge to set. Leave overnight

If mixture too runny then add some more cacao paste. Be careful not to add too much as Cacao Paste has a slightly bitter taste. You can add more lucuma to thicken if preferred.

 

 


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