Vegan Dark Chocolate Ganache Tart on a Nut and Coconut Butter Crust with Cardamom Olivier Sanchez Michelin star Healthista

GBBO vegan baking special: dark chocolate tart on a nut, cardamon and coconut butter crust

To keep up with our Great British Bake Off addiction, Olivier Sanchez shares one of his favourite vegan tart recipes in the lead up to GBBO’s vegan week. And it’s also gluten free 

This recipe is so easy to make and it is free from refined sugars, wheat flour, and dairy; and requires barely any cooking.  Result.

Serves 8

Ingredients

For the tart case

  • 50g almonds, hazelnut and macadamia nut mix
  • 200g coconut or almond flour
  • 4 pitted dates
  • 1 crushed cardamon pod
  • 1 vanilla pod

For the chocolate ganache

  • 500g dark chocolate (70-83%0
  • 400g rice cream
  • 1 tbsp coconut butter
  • Gold leaf (optional)
  • Chilli (to taste, optional)
Method

Making the tart case

Place all ingredients in the food processor and blend until smooth (you can replace nuts mix with Organic nut butter for ease) – you might have to scrap the sides of food processor bowl a few times, to obtain the perfect dough. Place in one single large silicon mould or individual pie dishes, and press the crust dough firmly, and evenly.

[Note: You may need to powder Cardamom first or use 2 pinch of Ground Cardamom for ease]

Let it set in the fridge for at least two hours.

Making the chocolate ganache

Put the rice cream in a saucepan. Just before it reaches boiling point, lower the heat to the lowest setting and add the chocolate broken into small pieces. With a whisk, allow the chocolate to melt gently. Do not stir energetically or add the chocolate when the cream is very hot. This will harden the chocolate and you will not get a smooth texture.

Once, the chocolate has melted; pour in a kitchen bowl and work very gently with a silicon spatula until it has slightly cooled. Incorporate a little chilli powder for a warming addition. Or a little extra for a more explosive effect. But be careful not to over-do it, this is a dessert, not a curry after all.

Once, the chocolate ganache has cooled down slightly (it must remain liquid, as to pour it in the tart case(s), while avoiding lumps forming), pour in tart case(s). Refrigerate for a minimum of 2 hours but do NOT let it freeze otherwise the chocolate will have a powdery white surface, and it won’t look as appetising.

Olivier Sanchez headshot

Olivier Sanchez is a qualified Naturopath, Iridologist and Michelin star trained Natural Chef and Nutritional Therapist specialising in stress and stress-related conditions, including inflammatory and autoimmune diseases. He has lectured at the College of Naturopathic Medicine and is currently working as a Private Chef. His client list includes A-listers, British and Middle-Eastern royalty.

For more information, recipes and nutritional health tips, visit his blog and professional website, Nutrunity and Exquisite Private Chef. Olivier can also be found on Instagram @exquisiteprivatechef

 

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