Thursday, May 16, 2013

Raw Chocolate Ganache Tarts recipe

Raw Chocolate Ganache Tarts
Raw Chocolate Ganache Tarts

Rich, chocolatey and good for you, these little tarts are also quick to make and look great. The idea of using avocado in a dessert may not sound appealing but avocadoes make an excellent base ingredient for creamy chocolate desserts. Whenever! use an ingredient that people are skeptical about I don't tell them what it is made from until after they have raved about how delicious it was. This can also be eaten just as a mousse, without the base - fold in frozen raspberries if desired or freeze for a few hours to get ice cream

Raw Chocolate Ganache Tarts ingredients: Base: 125 grams whole, skin-on almonds (preferably activated and dried*). 50 grams raw cashews. 100 grams dates, pitted (use a soft date — we use Ceres Foods or medjool dates. If using medjool dates, use around 20 grams less as they are extra sweet) 20 grams cacao powder (we use raw cacao; alternatively use a good-quality organic cocoa powder such as Green & Black's) 1/4 teaspoon sea salt or Himalayan salt. 20 grams raw organic coconut oil melted (use one with a neutral light coconut flavour). 1 teaspoon vanilla extract. Ganache: 1 and 1/2 large ripe avocadoes. 70 grams raw cacao powder. 50 grams raw organic coconut oil melted (just place the jar in warm water to melt). 80 grams raw agave or organic maple or coconut crystals (add more sweetener if required to taste). 1 vanilla bean, split and seeded. 1 teaspoon vanilla extract pinch of sea or Himalayan salt. 6 hole standard muffin tin

Raw Chocolate Ganache Tarts recipe: Base: Blend the nuts and dates together in a food processor until almost the texture of couscous. Add the remaining ingredients and pulse until combined. The mixture should hold together well. Line the holes of the muffin tin with plastic wrap and press 1/6th of the crust into each hole. Make sure you press it evenly on the bottom and up the sides, not allowing it to build up in the corners. Place in the freezer to harden while you make the ganache. Alternatively you could use a small tart tin (14-16 cm) instead or double the mix for a full-sized tart (25-27 cm). Ganache: Place all of the filling ingredients in a food processor and blend until smooth, you don't want to see any chunks or texture. The flavour will change once chilled. it will be a little less sweet than the room temperature mix, lilt's only just sweet enough for you, add a little more sweetener and once chilled you won't be able to taste any trace avocado. Pour the ganache into the bases or pipe it in using an open point star nozzle. Refrigerate 1-2 hours until set. Or freeze for 45 minutes. The key to using avocado in deserts is making sure it's well chilled when served
To serve: Lightly dust with cacao powder or top with fresh berries. Makes 6 *Activated almonds are those that are soaked, dried and rinsed for 24 hours until a sprout begins to burst through the flesh. By then, the Raw Chocolate Ganache Tarts is ready