STRAWBERRY CHOCOLATE GANACHE TART

Super easy and quick to make, but this one is bound to catch the eye of anyone who gets a glance at it! With a professional, glossy finished look this one is sure to turn the heads of your dinner guests or just your naughty eyes! Who could resist?

Ingredients:

Base:

  • 20 medjool dates (pitted)
  • 190 g almonds
  • 30 g cacao powder
  • 4 tbsp coconut oil (melted)

Ganache Filling:

  • 1x can of coconut milk (the thick part)
  • 200 g chocolate chips

Decoration:

  • A Handful of Strawberries

Method:

  1. Pit the dates and melt your coconut oil over a low heat. Once this is done, place all the base ingredients into a high-speed food processor, until well combined and pulsed.
  2. Line a baking tray with baking parchment and press the base into your baking tray ensuring you take the mixture up the side of the baking tray to get a crust.
  3. Once this is done, place the base into the freezer whilst you prepare the filling.
  4. Pour the thick part of the coconut milk into a medium sized pan and let it simmer until it starts to bubble around the outside of the pan.
  5. Remove from the heat and add in your chocolate chips, do not touch for 5 minutes!
  6. After 5 minutes, whisk the melted chocolate and coconut milk together until well combined and is smooth and silky looking.
  7. Remove the base from the freezer and pour your filling over the base making sure its spread equally.
  8. Place into the fridge for around 1 hour to chill (don’t let the ganache filling go hard!)
  9. Chop some strawberries in half and gently press them into the ganache filling.
  10. Chop your dessert into whatever sized bars or squares you desire!

Don’t forget to share your creations over on our social media pages, I’d love to see some!

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Much Love,

Evie Xx

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