December 2012 - chocolate ganache

This recipe was introduced to me in 2011 by Madeleine, who is so thoughtful when she provides a dessert and makes sure it is one that I can eat. I made it for a Christmas meal shared with my vegan cousin Pam and her family, and it was definitely given the thumbs up.

It is fantabulosus..... absolutely wonderful..... and you'd never know it has avocados in it.

The recipe is here on the C4 River Cottage website, where Hugh Fearlessly-Eatsitall was shown how to make it by raw food expert Laura Coxeter. Although the recipe says it's for 6, it easily serves 12 people.

The ingredients can mean that it's fairly pricey but is great for a special occasion. I found coconut oil in an Indian supermarket in Southampton, and used cocoa powder rather than cacao... but then maybe it's the same thing by a different spelling. The avocados (and you'd never guess they were in it!) need to be soft and ripe.

When you make it, you need to melt the coconut oil (I nuked it briefly in the microwave), and take your time blending all the ingredients.

Ingredients
For the base

• 300g macadamia nuts, pecans or almonds (if possible, soak them for around 6 hours and then dehydrate them first. The soaking releases the enzyme inhibitors and makes them easier to digest.)
• 1 tsp good-quality salt
• 200g medjool dates (the nice squidgy ones)

For the filling

• 4 medium sized soft, ripe avocados
• 150g virgin coconut oil, melted
• 2 vanilla pods, seeds only
• 200g raw cacao powder (I used cocoa powder... but maybe its the same thing)
• Pinch of salt
• 300g coconut blossom sugar or agave nectar to taste

Line and grease a 9 inch loose-bottomed spring-sided pan, or a silicon mold.... basically anything you can get it out of easily.

Method 

1. In a food processor or with a whizzer, blend the nuts. 
2. Add the salt and medjool dates and blend until you have a ‘dough’, or until the mix forms a ball.  
3. Press this mixture into the bottom of the pan or mold. Cover in cling film and leave to harden in the freezer until you are ready to pour on the filling 
4. For the filling, blend everything together until smooth, then pour onto the base. 
5. Set in the freezer for 1 hour, then it should be firm enough to slice up. 
6. Top with fresh berries, edible flowers, a dusting of cacao powder - whatever takes your fancy and looks pretty!

Recipe source: http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/raw-chocolate-ganache-tart-recipe