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NUT-FREE GANACHE
tart
Ingredients
Base:
½ cup (125 ml) pumpkin seeds
½ cup (125 ml) sunflower seeds
3 tbsp cacao powder
6 dates, soaked for at least 30 minutes
Pinch of salt
Ganache:
8 tbsp cacao powder
8 tbsp maple syrup
4 tbsp coconut oil
Pinch of salt
½ cup (125 ml) pumpkin seeds
½ cup (125 ml) sunflower seeds
3 tbsp cacao powder
6 dates, soaked for at least 30 minutes
Pinch of salt
Ganache:
8 tbsp cacao powder
8 tbsp maple syrup
4 tbsp coconut oil
Pinch of salt
Preparation
1. Put salt, cacao, sunflower and pumpkin seeds in a food processer. Blend until seeds break into small even pieces.
2. With processor still running, add dates one by one. The mixture should become a dough, that holds together. but doesn't stick to your fingers. If it's too dry, add some of the soaking water.
3. Dust tart forms (mine were ⌀ 7 cm) with cacao powder. Press the crust into it.
4. Put into a freezer.
5. Meanwhile, prepare the ganache. Melt coconut oil, and mix everything until well combined.
6. Take the tarts from the freezer. Pour ganache into forms.
7. Put back to freezer for at least a hour.
8. Gently take out from the forms. Decorate with berries and seeds.
2. With processor still running, add dates one by one. The mixture should become a dough, that holds together. but doesn't stick to your fingers. If it's too dry, add some of the soaking water.
3. Dust tart forms (mine were ⌀ 7 cm) with cacao powder. Press the crust into it.
4. Put into a freezer.
5. Meanwhile, prepare the ganache. Melt coconut oil, and mix everything until well combined.
6. Take the tarts from the freezer. Pour ganache into forms.
7. Put back to freezer for at least a hour.
8. Gently take out from the forms. Decorate with berries and seeds.
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