CHOCOLATE GANACHE TART RECIPE

In a food processor, pulse all the superfood crust ingredients together to form a crumbly mixture.

Press into a quiche tin with removable base. Prick the base a few times with a fork and place in the fridge while you make up the filling.

In a power blender, blend all the ganache filling ingredients together and pour into the base.

Place in the fridge to set.

For the superfood crust:

• 2 C pecans
• 1/4 C Mesquite Powder
• 1/4 C Lucuma Powder
• 1/4 C Coconut Blossom Nectar
• 3 T coconut oil
• 2 T Maca Powder

• 2 C cashews, soaked for at least 30 minutes in warm water, but it’s best to soak them overnight.
• 1/2 C Coconut Blossom Nectar
• 1/2 C coconut oil
• 1/2 C Cacao Powder
• 3/4 C Cacao Paste (125g)
• 3/4 C water
• 2 t vanilla extract
• Pinch of salt