The decadent raw chocolate raspberry ganache tart is rich and creamy and as heavenly as desserts get. Considering the fact that raw cacao is loaded with antioxidants, vitamins, minerals and phytonutrients, this raw chocolate raspberry ganache tart is actually healthy, too.
Preparation does not take long. Chopping the crust ingredients makes the crust chunkier, while processing them take a bit longer, but makes the crust smoother.
The recipe asks for coconut butter. Coconut butter is thick and smooth, while coconut oil is liquid (at room temperature). Coconut butter includes the meat of the coconut, while coconut oil does not. Coconut butter is better at holding dessert’s shape then coconut oil.
Raw Chocolate Raspberry Ganache Tart Recipe
By August 25, 2013Published:
- Yield: 1 tart (8 Servings)
- Prep: 10 mins
The decadent raw chocolate raspberry ganache tart is rich and creamy and as heavenly as desserts get. Considering the fact that raw …
- 2 cups Raw walnuts
- 2 cups Medjool dates
- 1 cup Raw cocoa powder
- 1 teaspoon Vanilla extract
- 2 cups Raw cocoa powder
- 1 1/4 cup Coconut Butter
- 1 cup Pure maple syrup
- 1 cup Fresh raspberries
- Process or finely chop all crust ingredients.
- Press the mass into a pie pan to resemble a pie crust.
- Blend all filling ingredients until smooth.
- Pour the filling onto the crust. Freeze for 30-45 minutes, then serve.
You can also decorate the tart with fresh raspberries.