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Brother Arjavan’s Raspberry Chocolate Ganache

Yogaville Recipes   |   November 18, 2019

chocolate ganache

The raspberry chocolate ganache created by Yogaville’s Brother Arjavan is a truly gourmet dish. Not only is this five star delicacy delicious, it’s raw, gluten-free, and vegan. Try your hand at this dessert this Thanksgiving season to delight your friends and family.

Raspberry Chocolate Ganache Ingredients

Pie crust:

  • 2 cups walnuts and almonds

  • 1 cup pitted dates

  • 4 tablespoons coconut oil

Pie filling:

  • 1 1/4 cup coconut cream

  • 6 oz. Dark chocolate, coarsely chopped

  • 3 Tbsp. Raspberry Jam

  • 2 cups fresh raspberries

  • 1 Tbsp of water

  • a pinch of salt

Directions

 

Crust:

  • Toast nuts 7-10 minutes in the oven at 350 degrees Fahrenheit

  • Melt the coconut oil, and oil the pie dish with 1 Tbsp of coconut oil.
  • Mix the nuts, coconut flakes, dates and rest of the coconut oil in a food processor.

  • Press the crust evenly into your pan and refrigerate for about 30 minutes.

Filling:

  • Melt the chocolate together with coconut cream, add salt and mix well.

  • Pour the chocolate mix onto the crust.

  • Cover and let it cool for at least 4 hours.

  • Arrange berries on pie

  • Mix jam and hot water until well blended to create a glaze

  • Brush glaze onto berries

  • Refrigerate 1 hour

raspberry chocolate ganache

Interested in more Yogaville recipes? Check out the recipes for Jackfruit Tacos, Potato Leek Soup or the infamous Vegan Ranch Dressing.

Enjoy!

Brother Arjavan is the most recent renunciate in the Integral Yoga monastic tradition, becoming pre-sannyas in 2018. He is a certified Hatha Yoga and Raja Yoga teacher and has lived and served in Yogaville for four years. He loves to feed people, teach yoga and meditation, and to share the uplifting and life-transforming teachings of Integral Yoga with all.

 

Written by Kṛtajña Kerby

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