Raw vegan chocolate ganache with superfood crust

Raw vegan chocolate ganache

A few things happened that got me going on the raw vegan desserts again.

- Peter and Beryn's new book, the Magic of Superfoods was launched, and naturally we bought a copy.

- We have started a round of entertaining again.

- And the other raw desserts that I made, particularly the Lemon Tart, have proved so successful that I am making them for our friend's new vegan restaurant - Plant - here in Cape Town.

For our last dinner party, I wanted a suitably decadent dessert, and the Chocolate Ganache, from the Superfoods book was just what I needed.

All these raw desserts have a very similar recipe method. The original recipes use honey, but to make them vegan I use either agarve nectar or xylitol syrup.

Here is my version of this recipe:


Superfood crust -

2 C pecans
1/4 C mesquite
1/4 C lucuma
1/4 C agarve nectar
3 T coconut oil
2 T maca

For the filling -

2 C macadamias
1/2 C agarve nectar
1/2 C coconut oil
1/2 C cacao powder
125 g cacao paste
3/4 C water
1 t vanilla powder
pinch of salt


Put all the crust ingredients into the food processor and pulse until formed into a crumbley mixture.
Press into a springform baking tin.
Prick the base with a fork, or point of a knife several times, and put in the fridge while making the filling.
Put all filling ingredients into a high speed blender and blend till smooth.
Pour onto the base.
Put in the fridge to set.

And yes it was absolutely divine!

I can really recommend the book - The magic of Superfoods - by Peter and Beryn Daniel.
You can buy it online from their Rawlicious website.

A light word of caution here - these raw vegan desserts are absolutely delicious, are certainly 'healthy' but they DO contain calories!!

Bon apetit

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