Raw chocolate ganache



Tart Crust:


  • ¾ cups fine ground almonds

  • ½ cup of maple syrup or agave

  • ½ cup coconut oil, or butter for firmer texture

  • pinch sea salt




Ganache filling:


  • 2 ¼ cups of raw cacao powder

  • 2 ¼ cups maple syrup or agave

  • 1 cup coconut oil ( melted at low temp)



Crust grind dry almond in food processor until fine ground. Spread onto a spring form pan evenly to form bottom crust.


Filling:


Place all ingredients into high speed blender or food processor with S blade and blend till smooth and creamy. Pour mix into spring form pan and place in fridge till thick, top with coconut whipped cream and serve.


Original recipe from “Raw food real world”