Loving Earth Chocolate Buckinis crust, filled with a smooth rich and sweet chocolate ganache filling, drizzled with melted loving earth raspberry chocolate, and topped with loads of raspberries. say. no. more.
Desserts
Buckinis Crusted Raspberry & Chocolate Ganache Tart
By Ellie Bullen, Elsa's Wholesome Life
Base
- 2 cup Chocolate Buckinis
- ½ cup Activated Almonds
- 2 tbsp Coconut Oil
- 2 tbsp Coconut Nectar
- 1 tbsp water
Filling
- 1 cup Cacao Powder
- 6 (or ½ cup) fresh medjool dates, pitted
- ¼ cup water
- ¾ cup Coconut Nectar
- ¼ cup Coconut Oil
- ¼ tsp salt
- 1 tsp Vanilla Powder
Topping
- 1 block Raspberry Chocolate
- 1 cup raspberries (fresh or frozen)
- 1 tsp Cacao Powder (for dusting)
- Step 1To make the base, add Buckinis and almonds to blender and process, add the rest of the base ingredients and process again until well combined and mixture sticks together.
- Step 2Press mixture into a tart tin, spread evenly and up the sides of the tin. Leave in fridge while you make the filling.
- Step 3To make the filling, add dates, coconut nectar and water to the blender and blend until smooth.
- Step 4Add cacao powder, vanilla powder, salt and coconut oil and process on a low setting until smooth. Scoop out mixture and smooth out evenly over base, return to fridge.
- Step 5Boil a pot of water and place a bowl on top, add ¾ of the block of chocolate and melt, swirl over the top of tart.
- Step 6Top with raspberries, and the rest of the chocolate roughly chopped, dust with cacao powder. Store in the fridge (may freeze for up to 2 weeks).
