Chocolate Ganache Coffee Crusted Tart
I thought I’d share one of my favourite newly discovered recipes…a raw chocolate ganache coffee crusted tart! I’ve been looking for the perfect chocolate tart since the beginning of the year as there are so many variations out there, but I’ve certainly found a winner. This tart is made predominately of oats, cashews and coconut milk, which gives such as rich an indulgent taste!
Total time 35 minutes | Serves 8-12 | Vegan, Gluten Free
Ingredients
Base
1 + 3/4 cup raw cashews
4 tbsp coconut oil, melted
1 tbsp maple syrup
8 medjool dates, pitted
1 cup of rolled oats
1 + 1/2 tbsp finely ground coffee
1 tbsp cacao powder
½ teaspoon sea salt
Filling
1 cup cacao powder
1 cup coconut milk (I used Coco Quench)
1 + ½ cup raw cashews, soaked for overnight, or for at least 3 hours
5-6 tbsp pure maple syrup
1 tsp vanilla
½ tsp sea salt
Method
Line a 22cm tart case with baking paper and coconut oil, then set aside.
Place all base ingredients into a food processor and process until the mixture is finely ground.
Press the crust into the bottom and sides of the tart case and place in the freezer while making the filling.
Place all filling ingredients into a high speed blender and blend until completely smooth. Pour the filling into the base and refrigerate for 1 hour.
Once set, decorate with your choice of toppings, including fresh berries, dried flowers or chopped nuts.
Note: store in an air-tight container in the refrigerator for up to 5 days.
