WE LOVE… L EMON CHEE SECA KES pg81 // CHOCOLATE CAKE pg 8 3 // CARROT CAK E pg8 4
For these delicious cherry chocolate ganache espresso pots, see page 85
The best choc ganache tart
By Niki Webster (www.rebelrecipes.com) GF DF EF V
Serves
8
| Prep
20 mins
plus chilling | Cook
5 mins
| Calories
509
(per serving)
FOR THE GANACHE
250ml (9floz) coconut cream
2 tbsp coconut oil
2 tbsp maple syrup
½ tsp vanilla powder or extract
100g (3½oz) bar of quality vegan chocolate
1 tbsp raw cacao
FOR THE BASE
250g (9oz) walnuts
10 medjool dates
2 tbsp raw cacao
2 tbsp buckwheat groats a pinch of sea salt
FLAVOUR OPTIONS (PICK ONE)
1 tbsp orange blossom extract
1 tbsp espresso powder
1 tsp almond extract
1 tsp mint extract
TOPPING OPTIONS raspberry compote berries vegan ice cream whipped coconut cream
1 Firstly break up the chocolate and add to a large bowl.
2 Heat the coconut cream, coconut oil, maple syrup and vanilla in a saucepan until just before boiling, stirring constantly.
3 Pour the mix over the chocolate and leave for a few minutes to allow the chocolate to melt.
4 Fold in the raw cacao and stir gently so that everything is combined. Pop in the fridge while you make the base.
5 To make the base, blitz the walnuts in a food processor until you get a crumb-like consistency. Add the dates, cacao, buckwheat and salt and blend again until everything combines. Add whichever flavour you fancy. The mix should stick together between your fingers.
6 Add the mixture to a 25cm (10in) pie tin and press down firmly with your hands, then up the sides.
7 Remove the ganache from the fridge and pour onto the base. Transfer back to the fridge and allow to set for at least 2-3 hours. Top with whichever toppings you fancy!
Serve with compote and raspberries!
Apricot cocoa cakes
By Veronica Lavenia (www.instagram.com/veronicalavenia/)
GF SF DF V
Makes
6-8
| Prep
15 mins
| Cook
25 mins
| Calories
223
(per cake)
300g (11oz) brown rice flour, sifted
1 tsp gluten-free baking powder
50g (2oz) raw cocoa powder
1 tsp vanilla powder