Chocolate ganache with and almond crust Seriously decadent.
1/3 cup almonds
1/2 cup buckinis
1/2 cup desiccated coconut
6 medjool dates
1/2 tbsp water
1/4 tsp Himalayan salt salt
1 cup cashews or macadamias (soaked for 3-6 hours)
3/4 cup almond milk, coconut milk or cashew milk
3 tbsp coconut nectar or maple syrup
1/4 cup almond butter, cashew butter or peanut butter
1 tbsp coconut oil
1/4 tsp Himalayan salt
1 tsp vanilla bean powder or paste
1/2 cup cacao powder
Preheat to 170 degrees C.
Combine all base ingredients in a high-power blender, blend until smooth.
Press into the base of a greased and lined square spring form tin (approx. 13cm diameter).
Place in the oven and bake for 8 minutes, allow to cool.
Combine all chocolate ganache ingredients in a high-power blender, blend until smooth and creamy (this takes a few minutes).
Spoon on top of the base and place in the freezer for 3-4 hours or until set. Serve and enjoy!
Collab with my fave @healthsynergy #vegan #raw #thefeedfeed #thefeedvegan #food52 #vegansofig #veganism #health #healthyrecipe #glutenfree #dairyfree #dessert
coconutandbliss (Sophie | Sydney | 22) shared and selected for #food in Exquisite Category.