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Chocolate Ganache

Chef David Bailey


For the Crust:

360g Pecans

100ml Maple/agave

150g Coconut oil

0.5 tsp Salt

1.5 tsp Cinnamon

0.5 tsp Cayenne

 

Cover the pecans with the maple/agave and dehydrate for about 8 hours or if not raw roast in oven at 180c for 8-10 mins. Blix everything together in food processor. In a grease proofed cake tin, press the mixture in to form a crust. Chill

 

For the Filling:

 

170g Raw Tahini

100g Date paste

265g Agave syryp

100g Coconut oil

1/4 tsp Salt

0.5 tsp Vanilla essence

225ml Water

200g Cocoa powder

 

Blend everything together until smooth. Pour the mixture into the cake tin and refrigerate until solid. Keep chilled.

 

 

 

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Order the PLANEAT DVD *  Stream PLANEAT OnlineI EAT PLANTS t-shirts

 

 

David Baileywww.wholefoodheaven.co.uk

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