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:

• 3/4 cup raw cocoa powder
• 3/4 cup almond flour
• 1/2 cup grade B maple syrup
• Pinch of Celtic sea salt

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

For the filling:

• 2 1/4 cups raw cocoa powder
• 2 1/4 cups grade B maple syrup
• 1 cup extra virgin coconut oil

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.

~Browse more riddlelove recipes here.~

I'm sharing this at Simple Lives Thursday, Fight Back Friday, & Gluten-Free Recipe Link-Up.