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| Raw Chocolate ganache tart |
EN FRANCAIS AU BAS DE LA PAGE, COMME D'HAB'!
A few weeks ago I was invited to my friend Cath’s raw potluck.
Cath is also a yoga teacher and a great raw food teacher, she hosts workshops in her house.
There are never more than 8 people and it lasts the whole day. You get to taste everything, and everything is really tasty, yet easy to prepare. At the end of the day, you go home full but energised and inspired! For more details go to
http://cathparker.wordpress.com/workshops.
She had invited me and a few friends to share our passion for raw food and also to get inspired by each other’s creations.
We were a small group but had loads of food and especially loads of raw chocolate. We ended the day buzzing!
All the food was delicious and inspiring.
Cath had made her delicious raw crackers, some raw zucchini spaghetti, delicious raw brownies and an amazing salad dressing with hemp (can I have the recipe please??).
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| Buckwheat and red fruit biscuits |
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| Cath's raw brownies |
Her friend Liz had brought some of her incredible raw chocolates. Liz hosts raw chocolate workshops, I haven’t attended yet but the chocs she made were so good that I’m sure the workshops are wonderful (
http://www.sweetsensations.uk.com/) .
We also had loads of salads and raw ice cream.
I had brought my raw chocolate ganache tart which was one of my last workshop’s recipe. It is always a big success for dark chocolate lovers.
So because it is so delicious, it feels like it needs to shared with the world, here is the recipe for you! It is delicious with a raspberry coulis so I also gave you the recipe for it. Try it and let me know how it goes!
Raw chocolate ganache tart
For a 20cm loose base round tin
Serves about 12
Crust
70g desiccated coconut
80g whole almonds
20g cacao nibs (optional)
80g raisins
1 tsp water
Filling
55g coconut butter, melted
75g raw cacao powder
180g Agave syrup or Sweet Freedom
Fresh raspberries/ cacao nibs/ coconut flakes to decorate – optional
Coulis
1 cups fresh or frozen Raspberries
¼ cup Agave syrup
Vanilla
Put the coconut butter to melt slowly in a bain-marie, making sure it does not heat above 40°c (a little more than body temperature).
Meanwhile, prepare the crust: put all the ingredients in a food processor apart from the water. Stop the machine and check if the mixture sticks, if it does not, add a bit of cold water and mix again. Press on the bottom of the tin and place in the fridge to set.
Prepare the filling: once the coconut butter is melted, slowly add the cacao powder with a whisk. Keep warm to prevent the mixture to harden. Very slowly add the agave or other syrup while stirring. Poor over the crust. You can then add a few cacao nibs, coconut flakes or anything you like to decorate. Place in the fridge to let it set.
For the coulis, simply blend all the ingredients together. You can add more or less sweetener according to your taste.
To serve, take the tart out of the tin, cut small portions as it is quite rich and very potent! Serve the coulis on the side or drizzled on top. Take a picture and send it to me!!
EN FRANCAIS
Il y a quelques semaines, j’étais invité chez une amie Cath pour un repas partage cru (chacun apporte un plat).
Cath est aussi professeur de yoga et donne des cours de cuisine crûe. Elle organise des cours chez elle, il n’y a jamais plus de 8 personnes et c’est pour toute la journée.
