Cacao Ganache Raspberry Tart
Want a quick, beautiful, gourmet raw food dessert recipe that tastes like heaven? Throw together this little tart and your guests will be impressed. Start with a quick ganache, throw in some raspberries and a little nut crust and with in minutes, you have this beautiful dessert.
We will be announcing the contest winner on Saturday…stay tuned!!
Oil ring mold and sprinkle with cacao powder.
Pat crust into bottom of ring mold.
Spread in thin layer of ganache.
Top with raspberries.
More ganache.
Top off with another layer of raspberries, refrigerate!
Cacao Ganache Raspberry Tart
MAKES ONE 3-INCH TART
Crust
- 1/2 cup Almonds, ground fine
- 2 tablespoons Cacao
- 1 tablespoon Coconut Butter or Coconut Oil
- 1 tablespoon Agave
- Combine all ingredients and pat 1/4 inch layer into the ring mold.
Ganache
- 1/2 cup Cacao Powder
- 1/2 cup Agave
- 1/4 cup Coconut Butter*, softened
- Whisk together all ingredients
Assembly
- 1 Pint raspberries
- Crust
- Ganache
- Pat crust into 3 ” ring mold to make a crust 1/4″ thick. Press hard to make solid.
- Top with a thin layer of the ganache. Top the ganache with a layer of raspberries, then fill with ganache to 1/2″ from top of mold. Top with raspberries.
- Refrigerate until firm, carefully un-mold, pushing up from the bottom.
*Coconut Butter is not the same as coconut oil. See: Coconuts
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Corazon wrote on May 19, 2012
This looks absolutely amazing! I’m just starting off with raw foods and this has very few ingredients so it’s perfect, especially on a budget. I’m extremely excited to try all of your recipes, Susan. Thanks you so much!
Andrea Nicholas wrote on February 7, 2012
Tried this one last week and really enjoyed it! I substituted blueberries for the raspberries. Also, since raw coconut butter isn’t available around here, I substituted in coconut oil–it held form just fine so don’t worry if you end up needing to use it. I totally recommend trying this one! (The recipe serves three which I was reticent to believe since it’s rather small. It’s so rich, though, that even I couldn’t take more than a few bites!)
Kim wrote on January 28, 2012
I whipped this up yesterday, I do mean whipped. It’s my new go to dessert, no fancy equipment, no soaking, you can be craving chocolate and have it later in the day. I did have to figure it out with a tart pan, it was fine, pretty, but I’m shopping for molds now that I love this. Can’t wait for the next opportunity to wow my friends. Thanks for sharing.
Nancy wrote on January 1, 2012
Hi Susan!
I’m having some difficulty finding the 3 x 3 inch ring molds…where did you get yours if you don’t mind me asking…
Thanks!
Nancy
Emilia wrote on April 26, 2010
I just made these for my boyfriend and mother in law. They were a huge, enormous, tasty hit.
I only used one layer of ganache because it was very rich. And because I didn’t have a little ring mold, I used a muffin pan and lined the bottoms with little circles of wax paper.
Mariam wrote on April 16, 2010
How great and unintimidating is this! i’m making this soon.
Belle wrote on March 25, 2010
This looks amazing! Can’t wait to try it…
Ksenia wrote on March 25, 2010
Oh, I miss raspberries so much 🙁 They’re impossible to find in Spain!
Your recipe sounds amazing 😀