Thursday, March 17, 2011

Raw Dark Chocolate Ganache Tart ~ A Recipe

I'm starting to realize caution should be exercised when posting on the Facebook page.  When I make something pretty and yummy, I love to post pictures of it.  It's like a kindergartener wanting to hang a coloring up on the fridge, you know?  But...  Then there are recipe requests.  Which I totally understand.  I mean, who wouldn't want to make this tart?  It's amazing.  Here is my adaptation of this tart I found in Raw Food, Real World.

All-Raw Dark Chocolate Ganache Tart with Vanilla Cream
Serves 12+

For the crust:
Mix all ingredients until it feels doughy.  Press into a pie pan, cover, and freeze for 30 minutes or more.

For the filling:
Blend all ingredients in a high-speed blender (I use a Vita-Mix) until smooth.  Pour into chilled pie crust.  Cover and freeze for one hour or chill in the fridge for two or more hours.

For the vanilla cream:
  • 1 cup raw cashews, soaked for 2-4 hours
  • 1 cup young coconut meat (about 2 coconuts)
  • 1/2 cup water from the coconuts
  • 1/2 cup maple syrup or raw honey
  • 1/2 cup coconut oil
  • Seeds from one vanilla bean or 1 Tablespoon vanilla extract
  • 1/4 teaspoon sea salt
Blend all ingredients in a hight-speed blender until smooth.  Freeze for about an hour.  Either scoop some on each slice of tart or use cake decorating tools to make cool piping designs however you want.

Run your knife through hot water right before slicing, it makes it easier to cut.  
Caution: this tart is rich!
There is something about the way the slices look that makes my mouth water.


  1. I would try this, but I'd make it in a square pan so I could cut into small squares. I'd probably so a smaller dollop of the vanilla cream on top of each square. Smaller portions (since it's rich) and also fits into the diabetic-can-eat-it range. :)

  2. WOW! This looks amazing! So happy to find you through Wardeh's Simple Lives Thursday blog hop. Blessings, Kelly @ The Nourishing Home

  3. Wow... this looks so amazing! Can't wait to try it!

  4. How do you think raw honey would work? i can buy that for less than I can maple syrup.

  5. It would definitely have more of a honey taste, but if that doesn't bother you, I say go for it! :)

  6. Hi,
    This post is so informative. I would love for you to come
    share it at FAT TUESDAY. I hope you will
    put FAT TUESDAY on your list of carnivals to visit
    and link to each week!

  7. I know grade b maple syrup is high in minerals, but it isn't raw. in order for this tart to be completely raw, wouldn't you have to use raw honey?

  8. True, maple syrup isn't raw, but it's been excepted as a sweetener in the raw food world because of it's trace minerals. I haven't made it with raw honey, so I'm not sure how it would taste.


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