Your whole food, plant-based life.

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!

 

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32 Comments

  1. Gina wrote on March 20, 2010

    Oh. This looks really yummy!

    Reply
  2. Catherine wrote on March 20, 2010

    When the picture came up, my jaw just dropped. This looks incredible. Thank you for sharing!

    Reply
    • Susan wrote on March 20, 2010

      We completely approve of jaw dropping around here.

      Reply
  3. Heather @ Get Healthy With Heather wrote on March 20, 2010

    Wow this dessert looks like it took a lot more time than it actually would to make it! Lovely and yummy looking, thanks for sharing 🙂

    Reply
  4. Robin wrote on March 20, 2010

    Another incredibly beautiful creation from the ever so talented Susan!
    What a treat to wake up to on this blustery cold day! Head out now to
    gather up the ingredients & create it! Thanks!!!! 🙂

    Reply
  5. Susan wrote on March 20, 2010

    I added in and also just corrected the amount. 🙂

    Reply
  6. Doris wrote on March 20, 2010

    Katherine, the crust ingredients state 1/4 cup cacao. This looks beautiful and I will try it. Thanks, Susan.

    Reply
  7. Tricia wrote on March 20, 2010

    Looks delicious – can’t wait to try making it.

    Reply
  8. vegan valerie wrote on March 20, 2010

    How ingenious! And so lovely! I bet it does taste as good as it looks!

    Reply
  9. Katherine wrote on March 20, 2010

    Hi Susan,

    Is there cacao in the crust?

    Reply

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