Cacao Ganache Raspberry Tart

by Susan on March 20, 2010

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!!

Cacao Canache Raspberry Tart


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!

Crust:

  • 1/2 C Almonds, ground fine
  • 2 T Cacao
  • 1 T Coconut Butter or Coconut Oil
  • 1 T Agave

Combine all ingredients and pat 1/4 inch layer into the ring mold.

Ganache:

  • 1/2 C Cacao Powder
  • 1/2 C Agave
  • 1/4 C Coconut Butter*, softened

Whisk together all ingredients

Assembly:

  • 1 Pint raspberries
  • Crust
  • Ganache

Pat crust into 3 ” ring mold to make a crust 1/4″ thick. Press hard to make solid. Top with a thin layer of the ganache. Top the ganache with a layer of raspberries, then fill with ganache to 1/2″ from top of mold. Top with raspberries. Refrigerate until firm, carefully un-mold, pushing up from the bottom. Makes 1 tart, serves 3. You can double the recipe if more is needed but you will need another ring mold.

*Coconut Butter is not the same as coconut oil. See: Coconuts

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{ 28 comments… read them below or add one }

Katherine March 20, 2010 at 3:42 am

Hi Susan,

Is there cacao in the crust?

vegan valerie March 20, 2010 at 4:27 am

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

Tricia March 20, 2010 at 9:03 am

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

Doris March 20, 2010 at 9:13 am

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

Susan March 20, 2010 at 9:36 am

I added in and also just corrected the amount. :-)

Robin March 20, 2010 at 9:41 am

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!!!! :-)

Heather @ Get Healthy With Heather March 20, 2010 at 10:56 am

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 :)

Catherine March 20, 2010 at 11:08 am

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

Gina March 20, 2010 at 11:15 am

Oh. This looks really yummy!

Susan March 20, 2010 at 11:17 am

We completely approve of jaw dropping around here.

Stephanie March 20, 2010 at 12:27 pm

Yummy….

LJ March 20, 2010 at 1:28 pm

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

jennyjen March 20, 2010 at 1:33 pm

What a perfect dessert! Thank you!!

Maha March 20, 2010 at 7:43 pm

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

Susan March 20, 2010 at 8:08 pm

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.

Sara March 21, 2010 at 6:54 pm

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.

Susan March 21, 2010 at 7:10 pm

I did this one with a ring mold…the ones I use are pictured here: http://www.rawmazing.com/recipes/raw-spinach-mushroom-tart/

Ellen March 21, 2010 at 10:30 pm

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 March 21, 2010 at 10:40 pm

Just go slowly and all will be fine.

Dawn Hutchins March 22, 2010 at 2:04 pm

How very decadent. Beautiful!

Ksenia March 25, 2010 at 12:50 pm

Oh, I miss raspberries so much :( They’re impossible to find in Spain!
Your recipe sounds amazing :D

Belle March 25, 2010 at 11:10 pm

This looks amazing! Can’t wait to try it…

Mariam April 16, 2010 at 12:38 am

How great and unintimidating is this! i’m making this soon.

Emilia April 26, 2010 at 8:15 am

I just made these for my boyfriend and mother in law. They were a huge, enormous, tasty hit.

I only used one layer of ganache because it was very rich. And because I didn’t have a little ring mold, I used a muffin pan and lined the bottoms with little circles of wax paper.

Nancy January 1, 2012 at 7:27 pm

Hi Susan!

I’m having some difficulty finding the 3 x 3 inch ring molds…where did you get yours if you don’t mind me asking…

Thanks!

Nancy

Kim January 28, 2012 at 4:10 pm

I whipped this up yesterday, I do mean whipped. It’s my new go to dessert, no fancy equipment, no soaking, you can be craving chocolate and have it later in the day. I did have to figure it out with a tart pan, it was fine, pretty, but I’m shopping for molds now that I love this. Can’t wait for the next opportunity to wow my friends. Thanks for sharing.

Andrea Nicholas February 7, 2012 at 6:23 pm

Tried this one last week and really enjoyed it! I substituted blueberries for the raspberries. Also, since raw coconut butter isn’t available around here, I substituted in coconut oil–it held form just fine so don’t worry if you end up needing to use it. I totally recommend trying this one! (The recipe serves three which I was reticent to believe since it’s rather small. It’s so rich, though, that even I couldn’t take more than a few bites!)

Corazon May 19, 2012 at 11:52 am

This looks absolutely amazing! I’m just starting off with raw foods and this has very few ingredients so it’s perfect, especially on a budget. I’m extremely excited to try all of your recipes, Susan. Thanks you so much!

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