It probably comes as no big surprise to you that I love to cook. I mean that I REALLY LOVE TO COOK! I cook when I’m happy… I cook when I’m sad… I cook when I’m stressed… I cook when I’m feeling especially blessed. I cook for friends. I cook for family. Sometimes, I cook just for myself. (Help me please, I’m starting to sound like Dr. Seuss!)
When deciding what to cook today, let’s just say that today, was a chocolate day. Sometime’s chocolate just feels right. Rich. Dark. Satisfying.
Chocolate!
Don’t despair. I’m not advocating overindulging in desserts. But, there’s nothing wrong with a sweet treat every now and then. And, by making it yourself, you can control what’s on your plate. In the case of this delicious Chocolate Ganache Torte, it is free of processed sugar and dairy.
There is just something healing, calming and somehow still invigorating about beginning with a basket of raw, whole ingredients and ending up with something nourishing and delicious. Cocoa, pecans, date paste, tamari, chipolte powder and coconut sugar are just a few of the ingredients that combine to make this Chocolate Ganache Torte something extra special.
Making this torte was a requirement when I became a Certified Plant Based Culinary Professional through Rouxbe.com, “led by world-renowned plant-based chef educator Chad Sarno”. This was an intensive 6 months training designed so that “professional chefs, home cooks and everyone in between can master technique in the plant-based kitchen.” Course highlights included :
- 120 hours of coursework
- More than 20 instructional techniques and videos
- Personalized instruction guidance and grading
- And, Live events featuring expert guest speakers
I’m so glad that making this delicious Chocolate Ganache Torte was one of the 400 required tasks for Plant-based Pro Certification.
I can safely say that this silky, decadent torte was one of the best I’ve ever tasted. My son-in-law was visiting when I made it and could not stop raving about how good it was! In fact, he insisted on getting the recipe! He could not believe that it was both vegan and gluten-free.
Make this rich, delicious Chocolate Ganache Torte for a special event, for your family or just because you can. This is one recipe that will find a permanent place in your recipe file. Its. Just. That. Good!
Enjoy!!
Chocolate Ganache Torte (Vegan and Gluten-Free)
If you fear rich, decadent, intense desserts then you may want to skip this one. But for chocolate lovers this is bliss. To cut through the richness of the torte, pair it with berries, sauce or compote with an acidic bite.
This recipe appeared originally at http://rouxbe.com/recipes/5166-chocolate-ganache-torte/text
Ingredients
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Step 1: Preparing the Crust
- 1 1/2 cups raw pecans
- 3 tbsp maple sugar
- 1/2 tsp sea salt
- 1/2 tbsp cinnamon
- 1/4 tsp chipotle powder
- 1 tbsp coconut butter (optional)*
Step 2: Preparing the Filling & Assembling the Tart
- 1/2 cup raw almond butter
- 1/2 cup Date Paste
- 1/4 cup agave nectar ( I substituted pure, organic maple syrup)
- 4 tbsp coconut butter* or coconut oil
- 1 1/2 tbsp tamari
- 1 vanilla bean, scraped or 2 teaspoons vanilla extract
- 1 cup raw cacao powder (I used Organic Cacao Powder from the Thrive Market http://thrv.me/5RhUZw )
- 1/2 to 1 cup filtered water
Instructions
Step 1: Preparing the Crust
Combine the pecans, maple sugar, salt, cinnamon and chipotle powder in a food processor fitted with the metal blade. Process to just blend. Add the coconut butter, if using, and process until the mixture is finely minced, but not a paste. The consistency should resemble a graham cracker crust.
Scrape the mixture into a 9-inch fluted tart pan. Using your hands, press the crust into the pan, taking care that the crust is in an even, firm layer over the bottom and up the sides of the pan. Set aside.
*Note: The coconut butter and/or coconut oil can be used to help bind the crust a bit.
Step 2: Preparing the Filling & Assembling the Tart
Place the almond butter, date paste, agave, coconut butter and tamari in a high–speed blender or food processor fitted with the metal blade. Process to just blend. Add the cacao powder and about half of the water and process until smooth, adding water as needed. The final mixture should still be quite thick, so do not add too much water — less is more. This will ensure the torte sets nicely. The amount of water you will need will depend on how thick your date paste was and the type of blender or machine you used.
If using a high-speed blender, fold the mixture occasionally with a rubber spatula to avoid overheating and for optimum smoothness. This will insure that you do not wear out the blender engine. If it’s very difficult to blend, add a touch more liquid.
Pour the chocolate filling into the tart crust. Transfer to the freezer and chill for about about 20 minutes to firm up or, refrigerate for about 1 hour or until fully set.
*Note: To make this filling into a pudding rather then a torte, use only 3 tbsp of coconut butter and add a bit more water. Serve in small bowls, chill and then garnish with your favorite topping.
Step 3: Serving the Torte
To serve the torte, dust a plate with cocoa powder, if desired,, and place a slice of the torte in the center of the plate.
Notes
Note: The best way to slice the torte is to fill up a tall jug with really hot water. Place your slicing knife into the hot water for a few seconds and then remove the knife, wipe away the water and then make a cut into the torte with the hot knife. Repeat this step for every cut you make — this will ensure a much cleaner cut.
Date Paste
A rich, full-bodied whole food sweetener. Perfect added to recipes or stirred into your morning cereal. Check out the original recipe at http://rouxbe.com/recipes/4861-fruit-paste
Ingredients
- 1/2 cup pitted, dried dates
- 1 cup water (or as needed)
- 1 vanilla bean, optional
Instructions
- Place the fruit in a small bowl and cover with the water.
- Refrigerate for at least 2-4 hours or until the fruit is soft and rehydrated.
- Once reconstituted, transfer to a high speed blender and process until smooth. Add water as needed to create the consistency you need. If using the paste in baked recipes, use as little water as possible. If the paste is runny, it will add additional moisture to the recipe and impact negatively on the finished product.
This mixture will keep for over a week, covered and refrigerated. Alternatively, it can be frozen for several months. It will not freeze solid which facilitates scooping out exact amounts.
Notes
Note: For a different flavor note,add vanilla bean, a pinch of ground spice, such as cinnamon or nutmeg, or sea salt along with a bit of fresh lemon juice.
This mixture will keep for over a week, covered and refrigerated. Alternatively, it can be frozen for several months. It will not freeze solid which facilitates scooping out exact amounts.
Chocolate Ganache Pie: Healthier, Vegan and Gluten Free, This Chocolate Ganache Pie Will Leave Them Begging for More!
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