SALTED CHOCOLATE GANACHE TORTE
1/2 cup mulberries
1 cup walnuts
1 cup almonds
2 tbs coconut oil
A pinch of salt
Chocolate Ganache Layer
2 cups of coconut oil
1 1/2 cup of cacao powder
1/2 cup of date syrup
1 tbs. of cacao nibs
A sprinkle of sea salt
Top of with seasonal fruit (rasberries, straberries, kiwi, tart fruits are great)
In a blender blend the "biscuit" layer ingredients until you get a crumbly sticky consistency. Sticky enough to be able to press into a cake mould.
Press into a cake mould into a torte shape, meaning create a small edge to hold in the chocolate filling.
Once this is done leave in the fridge to set while you prepare your ganache.
In a pan melt coconut oil, add cacao and date syrup. Mix well under gentle heat and be careful to not overheat. If it overheats the mix will separate.
You are looking for a smooth glossy finish. Once you have that, take off the heat and pour into your tort crust.
Sprinkle the nibs for some crunch and add some sea salt for taste.
Refrigerate for two hours until it sets and decorate with fruits of your choice!
I promise once you go Plant Based Ganache Torte you wont look back!