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| 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.
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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:
Ingredients:
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
Method:
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
