This yummy Vegan Raw Chocolate Ganache Tart has the hallmarks of many great raw desserts – it is both deliciously rich and deeply satisfying (in the sense that you will not overindulge).
This is because it is not only packed full of whole foods such as banana and dried sour cherries, activated pecans, activated almonds, cashews and chia seeds but it is also full of rich superfoods such as virgin cold-pressed coconut oil, cacao powder and coconut sugar.
The ganache is this recipe is essentially the same as the recipe for our Raw Vegan Chocolate Gelato/Mousse recipe. So feel free to master that first as it is quite simple to make (i.e. only takes a few minutes) before committing to the more involved Vegan Raw Chocolate Ganache recipe.
Vegan Raw Chocolate Ganache Tart
Vegan Raw Chocolate Ganache Tart Ingredients (serves 12)
- 1 cup cashews (approx. 150g)
- 1 cup ROAR activated pecans (approx 80g)
- 1 cup ROAR activated almonds (approx. 150g)
- 3 tbsp ROAR ev cold-pressed coconut oil
- 2 tbsp ROAR chia seeds
- ¼ cup ROAR coconut sugar
- ¼ tsp five spice or cinnamon
- 10 ripe bananas (for unripe bananas consider adjusting sugar levels to taste)
- 120g ROAR coconut sugar
- 120g ROAR cacao powder
- 100g-300g ROAR ev cold-pressed coconut oil (this will vary the tart consistency from mousse to ganache)
- 50ml soaking liquid from ROAR dried sour cherries (see below – optional)
Sour Cherry Sauce:
Vegan Raw Chocolate Ganache Tart Method:
Soak the sour cherries in 100ml of water overnight in the fridge to rehydrate.
Blend all the ingredients (except the coconut oil) in a food processor until they have reached a fine meal – you can decide how fine you want it depending on the crunch you want in your base.
Melt the coconut oil in a bain-marie and add to the mixture and blend to combine. You may want to add a tablespoon or so of water if the mixture doesn’t come together in a dry dough consistency.
Firmly press the base mixture into a 28cm non-stick tart tin evenly and place in the fridge to cool while making the chocolate filling.
Melt the coconut oil in a bain-marie.
Place all of the other ingredients into a blender and pour in the melted coconut oil. Blend until completely smooth.
Pour into the 28cm non-stick tart tin on top of the base. Work quickly as the mixture will firm up as it cools.
Sprinkle over the rehydrated sour cherries – or you can use fresh berries instead if they are in season – and place the raw chocolate tart into the fridge to set.
Sprinkle raw cacao nibs over the tart before serving.
Sour Cherry Sauce:
Take the rest of the sour cherry soaked water (there should be 100ml left) and mix with the coconut sugar and chia seeds. Leave to sit for a couple of hours so the chia seeds can swell and thicken the sauce. If you don’t have much time just add more chia seeds to thicken more quickly.