This is not raw, but that doesn’t mean it’s full of sugar and wheat, oh no no… It’s sugar/gluten free and absolutely delicious! So easy to make you will be amazed. Here is the recipe for sugar free Chocolate Ganache with Raspberry Chia Jam inspired by Sarah Wilson again.
- 2 cups desiccated coconut
- 1/4 cup rice malt syrup
- 1 tablespoon of raw cacao powder
- 1/2 cup butter, melted or coconut oil
- 260ml coconut cream
- 220g dark (85% cocoa) chocolate
- 1/2 teaspoon vanilla bean powder
- 1 tablespoon rice malt syrup
- Raspberry Chia Seed Jam to garnish
To make the base preheat oven to 175C. Melt the butter and combine with coconut, rice malt syrup and cacao powder in a bowl.
Press mixture into the base and up the sides of a big sized muffin tins. Bake the crust for 20 minutes. Remove from the oven and let cool and harden (about an hour).
To make the ganache heat the coconut cream, rice malt syrup and vanilla powder in
a saucepan until it simmers. Then pour into a mixing bowl, holding about 3 tablespoons back in the pan for emergency use later, if needed. Add chocolate, whisking it through until silky and melted. If the fats separate and your ganache develops a chocolate cottage cheese appearance, just add that additional coconut cream you saved, whisking swiftly to bring it all back together. Once silky, pour into shells, filling to 1cm from the top. Place the tarts in the fridge until the ganache sets.
On top put your pre made Chia Seed Jam.