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Desserts

Buckinis Crusted Raspberry & Chocolate Ganache Tart

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.

Buckinis Crusted Raspberry & Chocolate Ganache Tart

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ingredients

Base
2 cup Chocolate Buckinis see product
½ cup Activated Almonds
2 tbsp Coconut Oil see product
2 tbsp Coconut Nectar
1 tbsp water
Filling
1 cup Cacao Powder see product
6 (or ½ cup) fresh medjool dates, pitted
¼ cup water
¾ cup Coconut Nectar
¼ cup Coconut Oil see product
¼ tsp salt
1 tsp Vanilla Powder
Topping
1 block Raspberry Chocolate
1 cup raspberries (fresh or frozen)
1 tsp Cacao Powder (for dusting) see product

method

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).