Vegan Choc Ganache Tarts with Berry Compote
An easy and mouthwatering plant based and vegan friendly tart, with a gluten free crust and rich dark chocolate ganache filling served with berry compote.
Vegan Choc Ganache Tarts with Berry Compote An easy and mouthwatering plant based and vegan friendly tart, with a gluten free crust and rich dark chocolate ganache filling served with berry compote. |
| Servings | Prep Time |
| 6tartlets | 1hour, including fridge time |
| Cook Time |
| 7min |
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Ingredients
Gluten Free Crust
- 1cup chashews
- 1cup desiccated coconut
- 3tablespoons cocoa powder
- 1/2cup coconut oil
- 1teaspoon vanilla essence
- 1tablespoon maple syrup
Vegan Choc Ganache Filling
- 3/4cups coconut cream
- 200gr vegan dark chocolate
Berry Compote
- 1cup raspberries
- 1 cup frozen blackberries
- 1/3cup brown sugar
- 1/3cup water
Instructions
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.
Vegan Choc Ganache Filling
- 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.
Berry Compote
- 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.
To serve
- Remove the set tarts from the fridge, garnish with fresh berries and serve with berry compote on the side.