Blueberry Chocolate Ganache Tart

• Vegetarian

• Produce

  • 1/3 cup Cacao powder
  • 1/3 cup Cacao powder, raw
  • 1 cup Medjool dates

• Canned Goods

  • 3/4 cup Coconut milk, full-fat

• Condiments

  • 8 1/3 tbsp Maple syrup

• Pasta & Grains

  • 1/2 cups Oats

• Baking & Spices

  • 3 oz Chocolate, vegan
  • 1 Filling
  • 1 pinch Sea salt, fine
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Coconut oil, raw

• Nuts & Seeds

  • 1 1/2 cups Coconut

• Bread & Baked Goods

  • 1 Crust

Found on vanillacrunnch.com

Description

Ingredients

• Crust
• 1½ cups finely shredded coconut
• ½ cups oats
• ⅓ cup cacao powder
• 1 tsp vanilla extract
• 1 cup Medjool dates
• 3 tbsp maple syrup
• a pinch of fine sea salt
• Filling
• ⅓ cup raw cacao powder
• ¾ cup full-fat coconut milk
• ½ cup raw coconut oil
• ⅓ cup maple syrup
• 1 teaspoon vanilla extract
• 3 ounces of vegan chocolate (I used dark chocolate)

Directions

• Put coconut, oats, cacao powder, maple syrup, vanilla extract and salt into your food processor and pulse briefly to mix.
• Add the pitted dates and process until the dates are finely chopped and the mixture starts to clump.
• Press into a 20cm (8 inches) flan, cheesecake or springform tin and leave in the freezer to firm a little while you prepare the filling.
• -
• For the filling place the chopped chocolate pieces in a small bowl
• Heat the coconut milk and the coconut oil in a small pot and then pour over the chocolate.
• Dont do anything for the next 2 minutes
• Then mix carefully until all the chocolate is melted.
• Add vanilla and cacao powder and agave syrup and then pour the chocolate ganache evenly over the chilled crust.
• Chill in the refrigerator for 2-3 hours until the ganache is firm.