Raw Vegan Dark Chocolate Ganache Tart.
The easiest raw tart ever, and so tasty you won’t need to know how to store it, it won’t last that long in your house! A rich, creamy, chilled dessert that you will be proud of, and best of all, will make you feel great with all the protein, fiber and magnesium and antioxidants from the cashew cream, dates and cacao!
The recipe is such that the chocolate actually splits into two different textures – the top becomes a denser ganache, and the middle, a creamier layer. And the crust is my favorite, it tastes like a chocolate cookie. Ibet we could make cookies out of this crust, hmmm maybe a future endeavor.
I hope you try this recipe!
makes 3-6 tarts
- 3 tbsp cacao powder (I use this brand)
- 1 cup raw cashews, soaked and rinsed
- 1/2 cup flax seeds
- 3/4 cups almond meal (or buckwheat flour for a nut-free option; buckwheat is a seed)
- 6 dates – soaked, pitted
- pinch of salt
- 1 1/2 cup raw cashews, soaked and rinsed
- 1/2 cup full-fat coconut milk
- 1/2 cup cacao
- 2 squares vegan dark chocolate (PETA recommends this brand)
- 1/8 cup maple syrup
- 2 tbsp coconut oil
- 1 tsp vanilla
- pinch of salt
Blend ingredients for the crust, press into tart pans, and refrigerate. Blend ingredients for the ganache, and pour into pans. Refrigerate tarts 30 minutes before eating. Garnish and enjoy! See, that is so easy! BTW I use these tart pans with removable bottoms, makes the process simple! Or, to make super tiny cheesecakes, try this new awesome discovery of mine: 12 Mini Cheesecake Pan I can’t even…