Vegan Chocolate Ganache Tart
Hazel & Cacao: Hazel & Cacao
Recipe type: Dessert
- CRUST
- ½ cup oats ( gluten free if necessary)
- 1½ cups blanched almond meal
- 2 TBSP grapeseed or sunflower oil
- pinch salt
- 2 TBSP maple syrup
- GANACHE:
- 1 cup cashews ( soaked for at least 4 hours)
- ½ cup cacao powder
- ½ cup maple syrup
- ⅓ cup cacao butter ( melted)
- 1 tsp vanilla extract
- GARNISH:
- strawberries
- chopped almonds
- For the crust: whiz the oats in a blender or food processor until they become a flour.
- Mix all the crust ingredients in a bowl with a spoon until slightly sticky and moist.
- Press the mixture evenly on the base and sides of a lightly greased tart tin ( you can use rectangular or round)
- Bake the crust for 12 - 15 minutes at 180 C
- remove from the oven and allow to cool completely before adding filling
- For the ganache: melt down the cacao butter on the stove or double boiler over low heat until liquid and set aside.
- Place all ganache ingredients except cacao butter in a high speed blender and blend until as smooth as possible.
- Slowly add your liquid cacao butter and blend again until smooth and creamy
- Pour ganache filling over your baked crust and smooth out evenly with spatula.
- Set in freezer for 2-3 hours until hard
- Decorate with fresh strawberries and chopped almonds to serve.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-chocolate-ganache-tart/
3.5.3208