Monday, 25 March 2013

Recipe: Raw Vegan Chocolate Ganache Tart

I saw this the other day while I was watching River Cottage: Veg Heroes, and it totally blew my mind. So this is a recipe for a totally raw vegan dessert, that means it contains no heat, meat, dairy produce or oval produce. Now I'm certainly no vegan, nor do I ever hope to be (unless other vegans begin developing powers from Scott Pilgrim Vs. The World, then I'm totally joining the vegan police) but the fact that this dish is so healthy and simple, puts it on my list of things to make. Here's how to make it;

For the base

  • 300g of Pecans or Almonds
  • 1tbsp of Pink Himalayan Salt or other good quality salt
  • 200g Medjool Dates
For the filling
  • 4 Medium ripe Avocados
  • 150g Virgin Coconut Oil
  • Beans of 2 whole Vanilla Pods
  • 200g of raw Cacao powder
  • 300g of coconut blossom sugar
1. In a food processor, blend the pecans or almonds.
2. Add the Pink Himalayan Salt and the Dates. Blend until a dough is formed.
3.Press into a tart tin and leave in the freezer to harden until ready to add the filling.
4. Blend all the filling ingredients in the food processor then pour into the tin.
5. Leave to set in the freezer for an hour.

I hope you enjoy this recipe, until next time folks, carry on cooking.

1 comment:

  1. As always, we made a delicious and simple Shirazi-style Salad. It's basically cucumbers, tomatoes, and red onion... with a few olives, fresh mint and fresh parsley.get more information about Vegan food recipes