If you like chocolate this is your tart! A raw crust with so much cacao that feels like a brownie, a super creamy ganache with a crunchy touch given by pecan nuts, they go great with chocolate, do not you think they look pretty on the top?
For this recipe you only need 6 ingredients, it is super fast and easy to make … but it is still easier and faster to disappear haha. Super addictive, I’m already thinking of making a variant with berries and nuts, to give it a fresh touch!
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Chocolate & pecan tart
This tart is without the oven, with a raw crust, and a dark chocolate ganache with the crunchy and delicious touch given by pecan nuts.
Ingredients
Crust
- 1 1/2 cups coconut flour
- 3/4 cup raw cacao powder
- 1/2 cup muscovado or coconut sugar
- 1/2 cup coconut oil melted
- 1/4 cup cold water
- 2 bananas
Ganache
- 150 g dark chocolate at least 80% cacao
- 1/2 cup almond milk cuisine from Ecomil
- 1/4 cup coconut oil
- 1/4 cup raw cacao powder
Instructions
Crust
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Mix the coconut flour with the cacao and the sugar until it is well integrated. Add the oil, water and mashed bananas, mix until everything is well integrated again and put the mixture in a tart mold about 20cm in diameter, press well the mixture and chill for 2 hours minimum.
Ganache
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Put all the ingredients in the microwave for 1 minute, and mix well or heat in a bain-marie, stirring until melting and integrating everything. Take care that the chocolate does not burn.
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Pour the ganache on the crust. Decorate with pecan nuts and cool until the ganache is solid, approximately 30 minutes.
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Keep in the refrigerator for up to 3 days!
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