These Dark Chocolate Ganache tartes have a buttery crust, filled with a rich and smooth chocolate ganache. They are decadent, amazing gluten-free dessert. Recipe by Rose Kitchen Chronicles.
Preparation time: 1 hour
Makes 6 tartes
Ingredients:
Crust:
1/2 C walnut flour
4 TBSP coconut oil, melted
1/2 C almond flour
1/4 C mulberries
2 tsp cinnamon
2 TBSP coconut cream
2 TBSP flax meal
Ganache Filling:
1/3 C cacao drops
2 TBSP coconut oil, melted
1 400ml tin coconut milk
70g bag cacao & coconut pili nuts
1 scoop Misfits vanilla protein powder
1 tsp vanilla paste
1 tsp Maca powder
Aquafaba whipped cream:
Liquid from 1/2 tin of chickpeas (using all of the Aquafaba will make A LOT of whip - but go ahead and make ice cream out of the leftover like I did!)
1/3 C peanut pow
1 tsp vanilla
1/8 tsp arrowroot pow
2 TBSP agave
Instructions:
Ganache:
Heat coconut milk either on the stove to a low simmer or in microwave for 45 seconds. Add all of pili nuts to warm coconut milk to a deep glass or measuring cup, and set aside to soften while you prepare crust.
Crust:
Add flax meal, melted coconut oil, coconut cream and flours first, mixing to combine. Then add the rest of the ingredients. Use a fork to mash the mulberries into the rest of the crust. If too crumbly or not warm enough to mush the berries, add more warmed coconut oil.
Divide the crust mixture into 6 separate muffin moulds or ramekins. Press down and up the sides, trying to achieve even thickness all around. Use water to smooth out the crust.
Bake the crust at 175C for 12-15 minutes, until just starting to brown.
Trim the burnt or crumbling edges away with a sharp knife.
Once cooled, place crusts in the freezer for 10 minutes.
Ganache Pt. 2:
Melt cacao drops and coconut oil together at 30 second intervals in microwave, or on stove until JUST melted. (Don’t seize the chocolate!)
Pour the rest of the ganache ingredients into the measuring cup with the coconut milk and soaked pili nuts. Use an immersion blender to thoroughly combine all ingredients.
Evenly pour the mixture into the now-cooked crusts. Place the tartes in the fridge for at least 30-60 minutes to set.
Place metal bowl in freezer for whip.
Whip:
When ready to serve, whip the aquafaba until stiff. Add arrowroot to help stiffen. Add peanut pow, vanilla & agave. Can add more sweetener if you like.
VOILÀ!
