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Chocolate Ganache
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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David Bailey, www.wholefoodheaven.co.uk
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