Vegan chocolate ganache tart
9:28 PM
A rich dessert that will impress even your non-vegan friends… I promise!
Notes: This tart is ridiculously rich so
you only need small slices, however you can reduce the amount of ganache you
put on the tart if you want less ratio of chocolate and enjoy the leftovers as
fudge!
If you want to serve with whipped coconut
cream, place a tin in the fridge over night. See instructions below.
SERVES: 14
INGREDIENTS
Base:
1 cup dried apricots
1 ½ cups mixed nuts
2 cups frozen raspberries
Chocolate ganache:
2 cans (800ml) coconut milk
220g dark chocolate
Optional toppings:
Toffee (1 cup caster sugar, ¼ cup water)
Coconut cream (1 can)
INSTRUCTIONS
Soak the apricots over night or pour warm
water over them and let them sit for a few minutes to soak up some moisture.
Drain them and blend in a food processor. You could also use medjool dates if
you wanted.
Add the mixed nuts to the food processor
and blend again until fine. Line a cake tin with balking paper and press the
mixture firmly into the base of the tin.
On top of the base, add the frozen
raspberries and crush them so that there are no gaps. Set aside in the freezer
to firm while you make filling.
Break your chocolate into small pieces and
place in a bowl. Put the coconut milk in a saucepan and bring nearly to boil.
Once the coconut milk is hot, you can pour it over the chocolate and begin
stirring! The mixture will become very thick as the chocolate melts into the
coconut milk. Try not to eat too much along the way! ;)
Get your base out of the freezer and pour the ganache on top of the raspberries. Place in the freezer to firm for an hour or so.
When you are ready to serve, remove from
freezer and top with your choice of ingredients. I chose to make some hard
toffee and whipped coconut cream for the side.
Toffee:
Lay out a piece of baking paper on a flat
surface. I traced around my baking tin so that my toffee would be the right
size.
In a saucepan place the sugar and water on
low heat stirring regularly. Wait until all the sugar is dissolved then bring
heat up to high. Stir constantly. You will know the toffee is done when it
turns golden brown. At this point, take off the heat. If you want one big solid
toffee, you can pour the mixture straight onto the paper and allow it to cool.
If you want the woven effect, let the mixture sit for about a minute – it
should become stringy when you pull your spoon out. You can then zigzag it on
the paper in all directions. Allow it to cool and it will become solid. This made
enough toffee for me to have a go at both! So I broke up the solid one to serve
on the side.
*I tried this with brown sugar and it
doesn’t work! Brown sugar gets to a certain temperature and then turns back
into sugar granules... not helpful for smooth toffee!
Whipped coconut cream:
Place a tin of coconut cream in the fridge
overnight or at least for a few hours. This will make the cream solid and help
to separate it from the other liquid in the tin. Open the tin and spoon out the
solid cream into a mixing bowl. Using an electric beater, whisk the cream. It
will soften up and turn a similar consistency to regular whipped cream. You can
add vanilla bean seeds if you want a bit of extra flavor. If you have left
over, it will keep in the fridge for a couple of days and you can use the left
over liquid from the can in smoothies etc.
Enjoy!
xx Courtney
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