Raw chocolate ganache tart
This recipe is not my own but a slight adaption from Channel 4′s River Cottage episode in which Raw food expert Laura Coxeter showed Hugh how to make a chocolate tart with raw ingredients. I reduced the amount of cocoa powder as I was afraid about the mouth feel of 200gr of it and instead used half and added 100gr of good quality dark chocolate. Similarly the agave nectar is for sweetness but I have problems with the Fructose so I decided I would use Coconut palmsugar and experiment with the amount in order to use the minimum. I experimented twice – once with 50gr and it was not good enough, just a bit too avodadoey to be a nice treat but the second time with 120gr I was really very happy with the taste. The vote all round on this one is really positive and my husband who works out a huge amount (big understatement!) said his body felt really good after having it. Frankly, sometimes I look at ‘vegan’ ‘healthy’ recipes and I just think, that looks awful and I’m sorry but I just don’t believe that will taste good – this one certainly does and it packs a nutritional punch thanks to the avocado, nuts, coconut oil, the dates..try it and let me know what you think.
For the base
300g pecans or almonds
1 tsp pink Himalayan salt, or any other good-quality salt
200g medjool dates, stoned and chopped
For the filling
4 medium sized ripe avocados
150g virgin coconut oil
2 vanilla pods, seeds only
200g raw cocao powder ( I used 100gr and 100 gr of 70% chocolate)
Pinch of salt
300g coconut blossom sugar or agave nectar to taste ( I used 120gr of coconut palm sugar , if you don’t have this use unrefined dark brown sugar as a better sub than white sugar)
In a food processor, blend the pecans or almonds (if possible, soak them for around 6 hours and then dehydrate them first. The soaking releases the enzyme inhibitors and makes them easier to digest.) Add the salt and medjool dates and blend until you have a crumby mixture which is a bit sticky.
Press this mixture into the bottom of a spring form tin. I used a 10” . Cover in cling film and leave to harden in the freezer until you are ready to pour on the filling.
Set in the freezer for 1 hour, then it should be firm enough to slice up. Top with berries, edible flowers, a dusting of cacao powder- whatever you like. I used a raspberry puree and some almond crackle I had made earlier.
Eat and enjoy in disbelief that it is the goodness of avocado and coconut oil you are taking into your body and not a really unhealthy chocolate dessert!.