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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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
{ 28 comments… read them below or add one }
Hi Susan,
Is there cacao in the crust?
How ingenious! And so lovely! I bet it does taste as good as it looks!
Looks delicious – can’t wait to try making it.
Katherine, the crust ingredients state 1/4 cup cacao. This looks beautiful and I will try it. Thanks, Susan.
I added in and also just corrected the amount.
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!!!!
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
When the picture came up, my jaw just dropped. This looks incredible. Thank you for sharing!
Oh. This looks really yummy!
We completely approve of jaw dropping around here.
Yummy….
This recipe is perfect for a nice date-night dinner! Thanks!
What a perfect dessert! Thank you!!
Looks great! Could you recommend something else to replace the ring mold?
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.
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.
I did this one with a ring mold…the ones I use are pictured here: http://www.rawmazing.com/recipes/raw-spinach-mushroom-tart/
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!
Just go slowly and all will be fine.
How very decadent. Beautiful!
Oh, I miss raspberries so much
They’re impossible to find in Spain!
Your recipe sounds amazing
This looks amazing! Can’t wait to try it…
How great and unintimidating is this! i’m making this soon.
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.
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
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.
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!)
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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