Raw Cacao and Avocado Ganache with a Fig and Walnut Crust
This no-bake recipe went down a treat with Mrs Green. The combination of textures and flavours, including the addition of good quality raw cacao powder, made for a very moreish dessert. We have very loose definitions of what is considered dessert and when we serve the same, especially if, as in the case of this recipe, a dish contains wholesome ingredients. A dish that is ostensibly dessert can be served at any time during the day and in no particular order - it can be had before a main savoury dish if preferred. True to form, Little Boy Green shared his with his mother for breakfast.
While this can be considered a healthy option to other more decadent desserts, it is very sweet and filling. In the future I will experiment with using fewer figs and a few more walnuts in the crust. The height of the ganache is quite dramatic, but the overall size of the portions is quite large and this recipe could easily yield 8-10 much smaller desserts. On the whole, since there has been great encouragement from Mrs Green, this recipe will most likely stick around for a while.
The recipe below is for four portions using rings to form and shape the desserts. Alternatively, an 8-inch cake pan could be used, but the crust recipe should be doubled.
Beyond the many health benefits of eating raw foods, in many cases, and indeed in the case of this recipe, dishes can be very easy to prepare as they don't require any cooking.
The crust was inspired by a recipe from nirvanacakery.com and the ganache was made by adding cacao and maple syrup until I found the proportions to be to my liking, but do go ahead and adjust the proportions of the ingredients to your flavour preferences. I made the crust first so that I could get away with not washing the food processor and any extra bowls.
(See video below for preparation and assembly)
Serves 4-6 adults
Ingredients:
Crust:
- 75g walnuts
- 5 X dried figs
- 1 X tsp vanilla extract
- A pinch of sea salt
Method:
- Place all ingredients into a food processor fitted with the S blade and process into a fine crumb with a little crunch.
- Press the mixture into baking moulds/rings or cake pan to form an even crust. If using rings, place rings on a sheet of baking paper. If using a pan, it would be best to use one with a removable bottom and lined with baking paper.
Ganache:
- 3 X large ripe avocados
- 6 X tbs raw cacao powder
- 8 X tbs maple syrup
- pinch of salt
Method:
- Place all ingredients into a food processor fitted with the S blade and process into a smooth velvety chocolatey paste.
- Spread the mixture evenly over the crust and place in the fridge for a few hours.
