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.



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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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  1. Ellen wrote on March 21, 2010

    Beautiful, Susan. Thank you. Does the mold remove easily or is there a trick to removing the mold for the picture perfect tart? We have thimble berries growing wild here. I think I will try those!

    • Susan wrote on March 21, 2010

      Just go slowly and all will be fine.

  2. Sara wrote on March 21, 2010

    Fabulous! I’ve been looking for another raw chocolate dessert recipe. I don’t have a tart pan, but I have mini cheesecake pans that would probably fit the bill for this one. I may just have to play around with this one to see what the capabilities of the dessert are.

  3. Maha wrote on March 20, 2010

    Looks great! Could you recommend something else to replace the ring mold?

    • Susan wrote on March 20, 2010

      Ring molds are pretty inexpensive and I use then a lot. You could possibly do this in a tart pan with a removable bottom. But you would have to change how you to it.

  4. jennyjen wrote on March 20, 2010

    What a perfect dessert! Thank you!!

  5. LJ wrote on March 20, 2010

    This recipe is perfect for a nice date-night dinner! Thanks!

  6. Stephanie wrote on March 20, 2010



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