If you are a fan of dark chocolate, you’ll enjoy these decadent raw walnut and chocolate ganache tarts. They are the perfect partner for a freshly brewed cup of coffee.
The tarts are “raw”, meaning they naturally preserve the stellar nutritional profile of the whole food ingredients used. Walnuts and raw cacao both contain a phenomenal array of nutrients, including Omega 3 fatty acids (walnuts), iron and polyphenols (cacao).
What I love about this recipe the most is its fuss-free nature. It’s a simple assembly job of a few select ingredients yet they look and taste impressive.
If you happen to double up on the recipe, the tarts can be stored in the freezer until you need them. Just take them out 10 minutes before serving.
I will be showing you how to make this super tasty treat during cookery demonstrations at food & drink festivals.
Here is where I’ll be stepping on stage: food festivals
Equipment needed:
4” tart cases with removable bottoms
A blender (any but a high speed one like a Vitamix makes things a lot easier)
Ingredients to make 3 tarts
For the base:
50g of oats
50g of California Walnuts
5 medjool dates
1 tablespoon of coconut oil
For the ganache
40g of good quality raw cacao or cocoa
80g of agave or maple syrup
1 pinch of sea salt
1 heaped tablespoon of coconut oil
1/4 teaspoon of cinnamon
Method:
To make the base, pit the dates and pop them in a small bowl.
Pour in just enough boiling water to cover them and let them steep for 10 minutes.
Drain the water and transfer the dates to a small blender. Pulse until it turns into a rough paste.
Add the oats to the same blender jug/ cup and blend again to turn the oats into a rough oat flour.
Add the walnuts and pulse lightly to break up the walnuts, leaving some smaller chunks for added crunch.
Melt the coconut oil and mix this into the walnut, oat and date mixture.
Add 1.5 tablespoons of the mixture to each tart case.
Press the mixture into the tart cases, working them up the edges.
Pop the tart cases in the freezer whilst you make the ganache.
To make the ganache, mix the agave, cacao, salt and cinnamon in a small bowl until well combined.
Melt the coconut oil and combine this with the cacao/ agave mixture.
Pour the ganache into the tart cases.
Freeze for 30 minutes before serving.