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Chocolate Ganache Tart

Chocolate Ganache Tart
a special guest recipe from Jeff and Joan Stanford
from Dining at the Ravens

This dessert has undergone a variety of transformations over the years. It is now a rich mint chocolate ganache. The mint was added in 2010. It is our single-most popular dessert.

We knew we had a “winner” when our diners would challenge us, “You gotta be kidding. It has to have dairy in it!” It doesn’t.


Chocolate Ganache Tart
Makes two 9-inch tarts

For the Crust:
2 1/2 cups raw, unsalted almonds
2 1/2 cups raw hazelnuts
1/2 cup cane sugar
⅓ cup cacao powder
1/2 tablespoon salt
3/4 cup coconut oil, at room
temperature or softened
1 tablespoon vanilla extract
1/4 cup water (or more as needed)

For the Ganache Filling and Assembly:
1 (14-ounce) package Wildwood Sprouted Silken Tofu (if unavailable, use a firm silken tofu, about 13 ounces if not water packed)
1 cup plus 2 tablespoons unbleached cane sugar
Pinch of salt
1 cup water
1 tablespoon vanilla extract
2 teaspoons mint extract
1 cup semisweet vegan
chocolate chips

For the Crust:
  1. Preheat oven to 350 degrees.
  2. Finely grind almonds and hazelnuts in a food processor until they form a relatively smooth powder with some small chunks.
  3. Add sugar, cacao powder, and salt. Using the pulse button, mix the ingredients.
  4. Pour processed dry ingredients into a bowl and add coconut oil and vanilla. Toss, adding water incrementally until mixture sticks together.
  5. Press into two 9-inch tart/quiche pans.
  6. Bake for 10 minutes, until brown. Let cool completely.

For the Ganache Filling and Assembly:
  1. Place tofu, sugar, salt, water, vanilla extract, and mint extract into a large saucepan.
  2. Mash tofu lightly into smaller pieces with potato masher or whisk.
  3. Bring mixture to boil. Reduce heat and let simmer until liquid reduces and tofu turns light brown, 15–20 minutes.
  4. Turn off heat, add chocolate chips, and mix until melted.
  5. Place mixture in a high-speed blender and blend until smooth.
  6. Pour into prebaked chocolate nut crust.
  7. Refrigerate before serving.

Used by permission from Dining at The Ravens: Over 150 Nourishing Vegan Recipes from the Stanford Inn by the Sea from BenBella Books

2013-2016, Vegan Street

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