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You must have noticed that I don’t post sweets as often now, haven’t you? Due to the health adventure I had in the summer (from which I’m still recovering, I’ll write a huge post with my experience once I’m completely okay), it’s good to avoid all kinds of sugar and high- glycaemic index ingredients. I don’t just mean processed sugar that I have already quit, but also fruits such as apples, bananas (having fructose), dried fruit (goodbye my beloved dates), honey, and other good things God has given us to make life sweeter. The only sweetener I can use is black rice syrup, but only rarely (once a week). I started searching for recipes with very small amounts of sweeteners and fortunately I came across this recipe: it’s an extremely rich chocolate ganache tart: with a delish coconut and cocoa base and a rich chocolate cream with a light scent of cardamon that melts in your mouth! so since my sins are limited, I’ll do so in the best and richest possible way. The awesome thing about this recipe is how easy it is to make because you don’t even need a food processor, just a pot to melt the ingredients!
Ingredients
For the cream:
-270gr of coconut cream (cream in blocks, not milk)
– 2 tsp of cardamom
-1 tsp of vanilla extract
-100gr of dark chocolate
– some salt
For the base:
-1/3 cup of melted coconut oil
-1/4 cup of brown rice syrup or any other sweetener you have home
-2 cups of desiccated coconut
-1 spoon of raw cacao powder
Fruits and activated buckwheat groats for decoration
Preparation
– Preheat the oven at 180 degrees
– Melt the coconut oil and mix it with the sweetener in a saucepan. Remove it from the heat and add the coconut and cocoa and shake well. Spread it on a large tart tray. Put it in the oven and bake for about 15 minutes. Take it out and let it cool down a bit.
– In the meantime, heat the coconut cream in a coffee pot. Crush the cardamom in a pestle and add it in the coconut cream along with the vanilla extract and stir. Once melted, remove it from the heat and remove the cardamom using a teaspoon. Let it cool for about 10 minutes.
– Melt the dark chocolate in a double pot and add it to the coconut cream, stirring well until it has a smooth texture.
– Add some salt to the mixture and put it on the base to cover it well.
– Freeze in the fridge for two hours and garnish with fruit, flower leaves and activated buckwheat.