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Raspberry Chocolate Ganache

Yogaville Recipes   |   November 18, 2019  |   by  ~Yogaville

The raspberry chocolate ganache created by Yogaville’s James Kovalenko 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:

  • 1/4 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



  • 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, dates and rest of the coconut oil in a food processor.
  • Press the crust evenly into your pan and refrigerate for about 30 minutes.


  • 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

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