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Valentines Day Recipe: Chocolate Ganache Love Tart {Vegan, GF, RSF}

Filed in: sweet

This healthy chocolate ganache tart is the perfect healthy treat to serve your loved one this Valentines Day. Rich velvety chocolate ganache in a raw chocolate crust and topped with fresh raspberries. Completely vegan, gluten and refined sugar free it’s a guiltless way to say I love you. 

Healthy Chocolate Ganache Tart | Anisa Sabet | The Macadames-3

So HAPPY VALENTINES DAY (for Sunday)! I hope you’re knee deep in chocolates and roses and being spoiled by your loved one. Me? I am at home looking after my little one while my hubby is on a boys weekend. Isn’t exactly romantic but we aren’t really big on V Day. It’s really just one big marketing ploy isn’t it?

My husband gets off every year because he “doesn’t believe in Valentines Day”. I like to stir him but secretly neither do I.

But… if you are big on V Day and want to spoil your hubby/wife, I have a delightfully romantic and healthy recipe. What says I love you more than a beautifully presented chocolate ganache love tart, heavy on taste, light(ish) on calories?

You’ll love this tart because it’s really quick to make but looks super impressive! The ganache filling is made from sugar free dark chocolate and creamy coconut cream making it a healthier alternative to traditional ganache. The crust is a simple no-bake recipe made from nuts, raw cacao + coconut oil. You simple process, press and voila!

I hope you enjoy this recipe with a loved one or if you’re spending V Day alone, in my opinion that’s even better (more for you!!).

P.s SORRY for all the photos – I love how these turned out!

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

Healthy Chocolate Ganache Tart | Anisa Sabet | The Macadames-5

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Healthy Chocolate Ganache Tart | Anisa Sabet | The Macadames

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What you need:

  • Food processor
  • Saucepan
  • Love heart shaped pie tins

Ingredients (makes 4):

For the crust: 

  • 1 + 1/4 cup roasted almonds
  • 1 + 1/4  cup walnuts
  • 2 tablespoons coconut oil, melted
  • 2-3 tablespoons almond milk (start with 2)
  • 1 tablespoon cacao powder
  • 2 tablespoons rice malt syrup
  • Pinch sea salt

For the ganache filling: 

  • 200 g  good quality sugar-free dark eating chocolate, chopped (70 – 85 % cocoa solids) – I used Conscious
  • 200ml full fat coconut cream
  • Pinch sea salt

To serve: 

  • Raw cacao
  • Fresh raspberries

Method:

1. To make the crust: Prepare your tins using coconut oil, dust with desiccated coconut to prevent the tarts from sticking. Blend all the crust ingredients in a food processer until a chewy consistency is formed. If it’s too dry, add an tablespoon of almond milk at a time (be careful not to add too much). Press the mixture into your prepared tins and set into the fridge to set.

2. To make the ganache: chop the chocolate to make sure there are no big pieces. Put the coconut cream in the saucepan and bring to the boil over a medium heat – be careful not to boil. Remove the pot from the heat. Add the chocolate and a pinch of salt. Allow it to stand for a few minutes without stirring. Stir gently until smooth (should take a minute or so). If it is too thick to pour, gently warm it on the stove on the lowest heat possible. 

4. To make the tarts: Pour the ganache into the tart shells and put in the fridge to set (around 2 hours minimum).

5. To serve: top with fresh raspberries + eat.

Storage: covered in the fridge for up to 5 days.

Bon appétit!

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For another healthy “loved up” recipe, try my rosewater and pistachio tarts.

Vegan Rosewater & Pistachio Tart | Anisa Sabet | The Macadames-30

Or serve my banana pancakes to your loved one in bed.

Banana Pancakes | Anisa Sabet | The Macadames-14

Anisa – The Macadames. xx

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