Nutfree Ganache Tarts
My family is addicted to chocolate. And, well, who can blame them? So this one is always a win – a healthier version of all-time classics – Chocolate Ganache Tart. So rich and so exquisite. As always, made with only whole food natural ingredients
Also, what makes it extra great is that it’s not only anti-inflammatory, raw vegan, gluten free and refined sugar free – it’s nut free too! And trust me on this one, creating raw sweets using zero nuts isn’t exactly easy, so every time I succeed – I feel extra proud.
For 4 tarts:
½ cup (125 ml) pumpkin seeds
½ cup (125 ml) sunflower seeds
3 tbsp cacao powder
6 dates, soaked for at least 30 minutes
Pinch of salt
8 tbsp cacao powder
8 tbsp maple syrup
4 tbsp coconut oil
Pinch of salt
Put salt, cacao, sunflower and pumpkin seeds in a food processer. Blend until seeds break into small even pieces
With processor still running, add dates one by one. The mixture should become a dough, that holds together but doesn’t stick to your fingers. If it’s too dry, add some of the soaking water
Dust tart forms (mine were ⌀ 7 cm) with cacao powder. Press the crust into it
Put into a freezer
Meanwhile, prepare the ganache. Melt coconut oil, and mix everything until well combined.
Take the tarts from the freezer. Pour ganache into forms.
Put back to freezer for at least a hour.
Gently take out from the forms. Decorate with berries and seeds
Voila! Hope you’ll enjoy it