NASAA Certified Organic

Lychee Blossom Honey Chocolate Ganache

Serves about 4 people

For the chocolate ganache

  • 1 cup really raw Cashews, soaked 2 – 6 hours
  • 1 cup filtered water
  • 1 cup Beach Organics RAW Cacao Powder
  • 1?4 cup Beach Organics RAW Lychee Blossom Honey
  • 2 tbsp Beach Organics Virgin Wild Crafted Cold Pressed Coconut Oil
  • 2 tbsp Beach Organics Organic Cacao Butter
  • 1 Beach Organics Vanilla Bean, scraped
  • 1 tsp Beach Organics Vanilla infused Fleur de Sel Sea Salt

For the crust

  • 1 cup really raw Cashews
  • 1 tbsp water

Method

For the chocolate ganache

  1. Blend cashews and water until smooth and creamy.
  2. Add Cacao Powder and Lychee Blossom Honey, and all spices until mixed.
  3. Blend all the fats and refrigerate for over night before indulging.

For the crust

  1. Place all ingredients in a food processor and pulse until it reaches a doughy consistency.
  2. Press into four mini tartlet pans with removable bottoms.
  3. Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for six hours.
  4. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further eight hours.
  5. Place the tartlets on a cooling rack for three minutes before serving.