Ingredients
Crust:
- 1 heaping cup medjool dates, pitted
- 1 ½ cups raw pecans (if nut-free, you could try using oats, but we haven’t tested it)
- 1/3 cup cacao or cocoa powder (unsweetened)
- 1/4 tsp sea salt
Raspberry Filling:
- 2 cups raspberries, frozen or fresh
- 2 Tbsp maple syrup
- 2 Tbsp chia seeds
Ganache:
- 1/2 cup raw cashews*
- 1 ½ cups semisweet chocolate chips (we like Enjoy Life brand)
- 1 cup filtered water
- 1 tsp vanilla extract
For Serving (optional):
- 1 cup fresh raspberries
- Dusting of cocoa powder
- Flaky sea salt (such as Maldon)
Instructions
If using a traditional 9-inch pie pan, line it with parchment paper, ensuring all sides are covered. If using a 9-inch tart pan, oil it well with avocado oil (not coconut oil, as it hardens easily when frozen).
Prepare dates and cashews by placing them in separate bowls and pouring boiling water over each. Set aside to soften uncovered.
Crust: In a food processor, combine pecans, cacao or cocoa powder, and sea salt. Pulse until a fine meal forms. Drain dates, remove pits if necessary, and add them to the food processor. Process until fully combined, about 1 minute.
Transfer the crust mixture to your pie or tart pan. Use clean hands to press it evenly across the bottom and sides. Transfer to the freezer to set.
Raspberry Filling: In a small saucepan, combine raspberries and maple syrup over low heat. Use a wooden spoon to break apart the raspberries while heating, cooking until fragrant and lightly simmering (about 5 minutes). Transfer the mixture to a heat-proof blender and blend until smooth. Pour the raspberry puree through a fine mesh strainer to remove seeds. Mix chia seeds into the strained raspberry puree. Let cool.
Once the raspberry puree has cooled, remove the tart shell from the freezer. Spread the raspberry puree evenly over the crust. Place the tart back in the freezer for at least 30 minutes for the raspberry layer to set.
Ganache: Add chocolate chips to a medium-sized bowl and set aside. Drain soaked cashews and blend with 1 cup of filtered water to make cashew cream until smooth. Transfer cashew cream to a small saucepan and heat over medium-low heat, stirring constantly. Once it starts to thicken (about 2 minutes), remove from heat and pour over the chocolate chips. Cover and let sit for 2 minutes to melt the chocolate.
Whisk the cream and chocolate together until smooth. Add vanilla extract and stir again. If needed, microwave in 20-second increments to ensure the chocolate is completely melted and smooth.
Remove the tart from the freezer and pour the ganache over the raspberry layer. Smooth the top layer of chocolate and return to the freezer to set for at least 3 hours or overnight.
Once set, let the tart warm up for about 15 minutes before attempting to remove the outer sleeve of the tart pan. If using a pie pan, lift the tart out of the dish and slice to serve. Optionally, decorate the top with extra raspberries, a dusting of cocoa powder, and flaky sea salt.
Keep chilled if not serving immediately. Store leftovers covered in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
Enjoy making and indulging in this delicious raspberry ganache tart!
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