Blueberry Chocolate Ganache Tart
Prep time:
Cook time:
Total time:
- Crust
- 1½ cups finely shredded coconut
- ½ cups oats
- ⅓ cup cacao powder
- 1 tsp vanilla extract
- 1 cup Medjool dates
- 3 tbsp maple syrup
- a pinch of fine sea salt
- Filling
- ⅓ cup raw cacao powder
- ¾ cup full-fat coconut milk
- ½ cup raw coconut oil
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 3 ounces of vegan chocolate (I used dark chocolate)
- Put coconut, oats, cacao powder, maple syrup, vanilla extract and salt into your food processor and pulse briefly to mix.
- Add the pitted dates and process until the dates are finely chopped and the mixture starts to clump.
- Press into a 20cm (8 inches) flan, cheesecake or springform tin and leave in the freezer to firm a little while you prepare the filling.
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- For the filling place the chopped chocolate pieces in a small bowl
- Heat the coconut milk and the coconut oil in a small pot and then pour over the chocolate.
- Don't do anything for the next 2 minutes
- Then mix carefully until all the chocolate is melted.
- Add vanilla and cacao powder and agave syrup and then pour the chocolate ganache evenly over the chilled crust.
- Chill in the refrigerator for 2-3 hours until the ganache is firm.
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/raw-vegan-blueberry-chocolate-ganache-tart/
3.5.3208