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.

Serves 6
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.

For the filling, blend everything together until really smooth, then pour onto the base.

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!.