Oh boy! Have I go a treat for you this Valentines Day! I’ve been piecing together this recipe in my head for a few weeks now and just had to share it with you!
It is so blissfully indulgent that you will hardly believe that it is 100% natural when you taste it! The perfect thing to wow your loved ones with this weekend, or if you are still waiting on that special someone – grab a couple of pals and dig in!
This recipe is Gluten Free, Dairy Free, Vegan & Paleo.
400g whole Almonds
1/4 cup of coconut oil, melted
1/4 cup of Agave Nectar
2 tbsp cacao powder
1 can of coconut milk
100g of 85% dark chocolate, or higher if you prefer!
1/4 cup of Agave Nectar
1 punnet of fresh raspberries
Method:
- Preheat your oven to 200°c/392°F.
- Lay out the almonds on a baking tray and bake in the oven for 8 minutes.
- Place the almonds in your food processor and blend until you have a grain like consistency.
- Add in the melted coconut oil, 1/4 cup of agave and the cacao powder and blitz until combined.
- Press the chocolate almond mixture into an 8 inch pastry tin, making sure that the mixture comes up around the edges of the tin.
- Place the base in your fridge until you are ready to add the ganache.
- To make the chocolate ganache, place the coconut milk into a small saucepan over a medium-high heat, whisking occasionally until it comes to the boil.
- Once it has boiled reduce the heat and bring to a simmer, break in the dark chocolate and whisk until it has fully melted, remove from the heat and stir in the agave.
- Take the base out of the fridge, gently pour in the ganache and place the raspberries around the edge.
- Refrigerate until the ganache has set, (I find over night is best) serve and enjoy!!!
