Raw Dark Chocolate Ganache Tart Recipe
Recipe Description:
This recipe was adapted from one I found at Raw Food, Real World and is a favorite! You can even cut it in little squares and serve it as raw fudge.
Recipe
Instructions:
Mix all crust ingredients until it feels doughy. Press into a pie pan, cover, and freeze for 30 minutes or more.
Blend all filling ingredients in a high-speed blender (I use a Vita-Mix) until smooth. Pour into chilled pie crust. Cover and freeze for one hour or chill in the fridge for two or more hours.
Blend all vanilla cream ingredients in a high-speed blender until smooth. Freeze for about an hour. Either scoop some on each slice of tart or use cake decorating tools to make cool piping designs however you want.
Run your knife through hot water right before slicing, it makes it easier to cut.
Caution: this tart is rich!
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