Dark Chocolate Ganache Tart Defines Dessert

This incredibly decadent dark chocolate ganache is like blatant raw foodist propaganda!

I can’t imagine who would not want eat raw food after tasting this. This is one of those amazing gluten free, vegan, and all raw dishes that you can serve to absolutely anyone who walks in your house. And incredibly it is actually good for them. Safe for diabetics, heart disease, and even patients with cancer this delicious dark chocolate ganache is like heaven, particularly for those who have been on a long restricted diet.

This is a deep, intense, and maybe even a little seductive dessert.

You won’t feel like it’s missing anything.

I originally got this out of the Raw Food real world cookbook by Matthew Kenney and Sarma Mengailis. I’ve adapted it some to be able to make it out of things that I readily have on hand.  I have served this recipe to a broad variety of guests, and never had anything but absolutely rave reviews. Usually after people taste this, they suggest that I start a restaurant.

It might be difficult to start a restaurant only based on one dessert…:)

One of my favorite parts about this dish is that I feel absolutely satisfied for any craving for chocolate or dessert that I might have felt previously after eating it. You don’t go away empty.

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5 from 1 vote

Table of Contents

Dark Chocolate Ganache Recipe

Generally, ganache is made from butter (or cream) and chocolate. And this recipe we use coconut butter (oil) instead to give it the same rich, decadent, creamy texture, but also reversing cholesterol and heart disease. How awesome is that?

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Dessert

Cuisine: international

Servings: 4 servings

Calories: 400kcal

Ingredients

For the tart crust:

• 3/4 cup cocoa powder
• 3/4 cup almond flour
• 1/2 cup maple syrup powder (or evaporated cane juice or xylitol)
• 1/4 cup coconut oil
• pinch of sea salt

For the ganache filling:

• 2 1/4 cups cocoa powder
• 2 1/4 cups maple syrup
• 1 cup coconut oil

Vanilla Cream:

• 1 cup raw cashews, soaked 4 hours
• 1 cup coconut meat (scooped from young coconut)
• 1/2 cup filtered water
• 1/2 cup of agave nectar
• 1/2 cup coconut oil
• 2 tablespoons vanilla extract
• seeds of 1/2vanilla bean or one additional teaspoon vanilla extract
• 1/4 teaspoons salt

Instructions

For the tart crust:

• Combine all ingredients by hand with a wooden spoon in a large bowl until well mixed into a dough. Press evenly into a 9 inch spring form type pan. Cover and place in the fridge to chill for an hour.

For the ganache filling:

• Blend all of these filling ingredients in Vitamix until very smooth. Taste to make sure it’s not grainy, (it will be delicious, however) and keep blending until it is very smooth. Pour chocolate ganache filling into tart crust. Gently drop pan on the counter to release any air bubbles. Chill for at least three hours until set.

  If I have time, I like to make this vanilla cream to go with this as well, but you could also substitute just raw ice cream.

Vanilla Cream:

• Inside the mix, blend all ingredients until completely smooth. Pour into container and chill in the fridge for at least two hours until set.

To Serve:

• Running a knife under hot water and then drying it between each slice helps to cut more evenly.

  Be prepared to make very small servings of this, however it is incredibly rich, and people generally will be surprised at how filling it is.