Blog

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, 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