I have to admit, I am kind of a soppy romantic. I mean, ALL girls are, right? Not ever have I met a girl, that doesn’t love romance, or some kind of affectionate gesture from the opposite sex. Some of the men, on the other hand… Why, they need a little help every now and then. Since it’s the month of love, everyday can be a chance to surprise your lover with something sneaky. Feed him these Vegan Choc Ganache Tarts with Berry Compote, and he might just love you forever.
Tart like a tart.
When I got these beautiful Le Creuset Limited Edition Heart Shaped plates in the post, I knew that I wanted to try my hand at a beautiful, vegan dessert. Only fitting to choose chocolate as my main ingredient, because who doesn’t love a good chocolate tart. I made a really delicious tart case out of desiccated coconut, cashews, cocoa powder, coconut oil and vanilla essence. Add a teaspoon of maple syrup for some sweetness, blitz in your food processor and press the tart crumb, into your tart tins.
Keeping it raw
These Vegan Choc Ganache Tarts are so easy to make and also a very nifty no-bake vegan dessert. I am definitely going to explore more plant based dessert recipes. I mean, this as far as dessert goes for me. Simply refrigerate your tart cases after you have pressed the crust down, until set. It almost has the same consistency as coconut ice. Then you just need to heat up your coconut cream, add the chocolate – and you have ganache to fill the tart cups. Back to the fridge they go to firm up, before serving.
Serve it as you wish
I decided to make a quick berry compote by using raspberries and blackberries, but you can serve your Vegan Choc Ganache Tarts with fresh fruit, whipped cream, ice cream or salted caramel. Oh and, just a side note: No one will judge you if you use the ganache as body paint…
I hope you guys will give these easy dessert a try, it’s really perfect for any occasion, no matter what day it is. I would love to hear what you guys are thinking about my recent plant based/vegan friendly recipes. Let me know if you want me to recreate your fav meal or dessert, it would be so much fun to hear what you all enjoy. Have a great day lovers, and be good to each other!
|Prep Time||1 hour, including fridge time|
|Cook Time||7 min|
- 1 cup chashews
- 1 cup desiccated coconut
- 3 tablespoons cocoa powder
- 1/2 cup coconut oil
- 1 teaspoon vanilla essence
- 1 tablespoon maple syrup
Gluten Free Crust
- Place the nuts, coconut, cocoa powder, coconut oil and maple syrup in a food processor and blend until finely chopped and incorporated.
- Prepare small loose-bottom tart cases with non stick spray, and press the crumb neatly on the bottom and sides.
- Refrigerate for 20 minutes, until set.
- Place the coconut cream in a small saucepan and heat up, right before boiling. Break the chocolate in pieces and transfer it to the hot coconut cream.
- Take off the heat, and mix through until all the chocolate has melted. Leave to cool.
- Remove the tart crusts from the fridge and carefully remove them. Scoop spoonfuls of ganache into the tart cases and place in the fridge for another 20 minutes until set.
- In another saucepan, heat up the berries, water and sugar. Allow to boil and reduce by half. Leave to cool.
- Use a stick blender to blend the compote to your desired thickness/leave the fruit chunky.
- Remove the set tarts from the fridge, garnish with fresh berries and serve with berry compote on the side.