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.
- 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.
- 1/2 C Cacao Powder
- 1/2 C Agave
- 1/4 C Coconut Butter*, softened
Whisk together all ingredients
- 1 Pint raspberries
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