I was pretty thrilled actually, with how my Valentine’s dessert turned out and wanted to show you a picture. I decided the way to wow was to take the best parts from three favorite recipes and combine them in one spectacular dessert. I started with my old standby, a raw chocolate ganache tart from Andrea Potter, one of my favorite natural foods instructors. I make this recipe often, adding a large percentage of coconut to the crust and combining both cacao butter and coconut oil in the tart filling rather than using just one type of fat. Part of the reason I wind up making this so often is because people are constantly pestering me to bring it to potlucks and it’s become a bit of a trademark. So many people suffer from allergies or just choose to eat consciously that palpable excitement and relief ensues when I unveil a super-decadent dessert that everyone present can actually eat. I like the base from Andrea’s tart but it’s got a wholesome hippie quality and for Valentine’s Day I like things to be a bit glamorous. Whenever I want raw and glamorous in the same recipe I know I need to turn to chef Matthew Kenney. I chose to use his recipe for raw chocolate cookie crumb crust from his excellent and beautiful book, Everyday Raw. Don’t think I stopped there, oh no I didn’t. On the fly(and somewhat drunk on red wine) I found a chocolate ganache icing recipe and fabulous new blog to follow at Nouveau Raw. I lashed far too much ganache icing over the top of the completed tart and threw it in the freezer. Then I combined frozen raspberries, filtered water and agave nectar, gave them a whir in my blender and strained out the seeds to serve as a sour raspberry sauce on the side. We used a little of the raspberry sauce at the bottom of a couple of glasses of Moscato di Asti while we made each other Valentines and it was delicious.
Shortly before leaving for dinner I combined coconut oil, agave nectar and almond milk to create a light colored icing which I then used to pipe a message across the top. If I do say so myself it was darling indeed.