Remember the best dessert money can buy? I can’t forget. Ever. One thing I miss horribly about Providence is being a short bus ride away from Wildflour bakery. That’s probably a good thing for my wallet and health but hard on the heart. Since I’m obsessed with their raw ganache dessert it was the first one I wanted to try and recreate. Smooth, rich chocolate that I could call healthy and make any time? How could I say no.
Raw Mini Ganache Tortes
Ingredients for the crust:
- 1 1/4 cups cashews*
- 3 Tablespoons cocoa powder
- 1/4 cup maple syrup(or agave)
- 1 Tablespoon coconut oil
Ingredients for the filling:
- 6oz cacao butter**, melted
- 1 cup cocoa powder
- 1/2 cup maple syrup(or agave)
- 2 Tablespoon coconut oil
*You can use any nuts; these are what I had on hand
**cacao butter is a specialty food product available online and in some grocery stores such as Whole Foods.
For the crust, pulse the cashews in a food processor until they’re finely ground. Add in the cocoa powder, coconut oil, and maple syrup and continue to blend until it forms a dough.
Flatten about a tablespoon of dough into the bottom of regular sized muffin wells.
To make the filling, gently melt the cocoa butter and coconut oil until they’re completely liquid(be careful that the cocoa butter doesn’t boil on you). Mix in the cocoa powder and maple syrup until completely smooth.
Scoop about 1/4 cup of ganache over each crust. Refrigerate until the chocolate has set.
To release them, gently run a sharp knife around the edges of the well until the torte pops out. For the best texture, keep refrigerate until 20 minutes before serving.
These are good. Like, really good. If I weren’t up against the best dessert money can buy they’d probably be my favorite. But I have to admit that Wildflour’s raw ganache is still the best I’ve ever had. It’s also probably cheaper to buy it than to make it with the raw ingredients since cacao butter is a pricey ingredient(although I plan on seeing if unsweetened baker’s chocolate will work in this recipe as well for a cheaper, less-raw alternative). Until I have theirs again I’ll have no problem settling with these.
I would totally buy cocoa butter to make these, but fear that I would eat it straight first.
I’ve been waiting for this post to come up ever since you posted pics on facebook (such a tease)! Yum!
Those sound beyond amazing, and I’m not even a chocolate fan. 😉
oh goodness, these look good.
they look beautiful and the recipe looks and sounds excellent!
“But I have to admit that Wildflour’s raw ganache is still the best I’ve ever had. It’s also probably cheaper to buy it than to make it with the raw ingredients since cacao butter is a pricey ingredient”–
Good realizations.
Just reading the recipe, i would say that you could do the entire thing with coconut oil which (for me is far cheaper than c. butter)
and also using agave rather than maple IMO produces a “cleaner” raw dessert based on flavors but clearly, you have a winner here!
I used cacao butter because I’m pretty sure the original recipe has at least some part of it in the base. It has a flavor that coconut oil just can’t touch, kind of like carob and cocoa powder.
Oh my goodness, these look fantastic!!
These look amazing!
Holy…. too delicious-looking for words.
How beautiful, Evan! You are so talented. Yum.
Cacao butter may just have to be purchased online to give these little sweet bites a go.
These look amazing! 🙂
These look amazinggg!
My sister is going to college in Providence this fall…I’m definitely going to have to tell her about Wildflower! And perhaps when I go visit her I can have a taste for myself 🙂
I haven’t had a raw dessert before, but these look and sound so good! And healthier than most of my sweet indulgences 🙂 Win-win!
wow, you’ve kicked my chocolate craving into high gear, and it’s not even 10AM (and I had a chocolate croissant for breakfast, so you’d think the beast was temporarily satisfied). These look amazing!
YUM.YUM.YUM.YUM. Seriously.
…
..
YUM.
If I don’t stop reading this blog I will NEVER fit into a bathing suit this summer…
Love your muffin ‘wells’!
This sounds like a pretty good impression. Unsweetened baking choc should work, but get the good quality stuff, not bakers for this, I’d say (I use bakers all the time, but not for ganache).
Other _great_ raw ganache ingredients are cashew butter and coconut cream.
cheers,
Ela
I mean, you made something that physically resembles Reeses pb cups. But better.
… “NBD” as the kids would say
I don’t want to rub it in, but I did visit our favorite bakery this morning. And they have a new raw Orea – Rawreo. Clever and it looks amazing. I will keep you posted as I gain 43490 pounds this summer.
I’ve had the Rawreos! They were OK; they didn’t rawk my socks but I would never say no to one.
I’ve been so tempted by cacao butter in my local health food store, but have felt like I can’t justify it just for me. I think I need to host a raw dinner party, and then let myself buy it to make these…
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