Espresso Ganache Tart. A combination of two of our favourite things, coffee and chocolate. This decadent Espresso Ganache Tart is smooth and full of rich flavours.
Coffee and chocolate have got to be two of the best things in the world, right? This completely decadent dessert has everything: the smooth, rich flavours of almonds, dates and chocolate and the earthy bitterness of coffee beans. If you’re having this before bed it may leave you buzzing!
Serves 8–12, GF
Base
1 cup (150 g) almonds, pre-soaked
1 cup (180 g) buckwheat, pre-soaked
110 g medjool dates (about 6), pitted
¼ cup cacao powder
2 tablespoons coconut oil
Filling
180 g Medjool dates (about 10),
pitted 3 espresso shots
¹⁄ ³ teaspoon salt
¼ cup maple syrup
¼ cup coconut oil
½ cup cacao powder
Topping
1 tablespoon coffee beans
30 g vegan dark chocolate, melted
½ teaspoon cacao powder
To make the base, place the almonds and buckwheat in a food processor or blender and blitz to a fine crumb. Add the dates and cacao powder and process until the mixture is moist and holds together. Transfer to a bowl with the coconut oil and mix well with your hands. Press the mixture firmly into the base and side of a 20 cm loose-bottomed tart tin. Place in the freezer while you make the filling.
To make the filling, place the dates, espresso shots, salt and maple syrup in a food processor or blender with ½ cup of water and blitz to a smooth paste. Add the coconut oil and cacao powder and blend until just combined. Be careful not to overprocess the coconut oil or it will separate from the mixture.
Remove the base from the freezer and spread the filling over evenly. Top the tart with the coffee beans, a drizzle of melted chocolate and a dusting of cacao powder. Place the tart in the freezer to set for 2 hours before slicing and serving.
Tip: You can store this tart in an airtight container in the freezer for up to 4 weeks.
Elsa’s Wholesome Life by Ellie Bullen is published by Plum, $34.99
