Chocolate Cardamom Blackberry Ganache
This is a super simple festive recipe that will blow your socks off! Prepare to wow guests or just your own taste buds.
This gorgeous ganache is rich and decadent but requires minimal ingredients and minimal time! My kind of baking!
The star of this show is really the cardamom essential oil, which gives it a gorgeous boost of flavor with only a single drop!doTERRA essential oils are the purest and most potent on the market, so you need a very small amount for ample flavor.
I adore adding oils to my baking (in small amounts!), especially wild orange, peppermint, lemon and lime. If you're interested in giving these awesome oils a go in your own cooking, then leave a comment below and head here and let me help you out! But now back to the recipe! You can substitute any berry you have on hand; raspberries would be lovely.
If you don't have any cardamom oil you can leave it out and it's just as delicious.
This slice keeps really well in the fridge and actually tastes better the next day, so feel free to make it a few days ahead of your next event.
Let me know if you give it a go and what your guests think as well!
The ultimate crowd pleaser, this ganache slice is easy to make and won't take all day in the kitchen, nor will it break the bank with ingredients!
Base
1 cup almond meal
1 cup desiccated coconut
2 Tbsp raw cacao powder
1/4 cup coconut oil, melted
1/3 cup maple syrup
1/4 cup raisins
Ganache
100 g dark chocolate
1/2 cup coconut cream
1 drop doTERRA cardamom essential oil
1/4 cup blackberries (defrosted frozen is fine)
Directions:
Line a 20cm slice tin with baking paper (to allow you to easily remove your slice once frozen).
In a food processor, put the almond meal, coconut, cacao and whiz until evenly combined. With the blade turning, drizzle in the oil and maple syrup until the mixture comes together and is able to be pressed together with your fingers.
Remove the blade and add raisins. Stir these into the mix.
Press the base into prepared tin and place in the freezer.
To make the ganache, melt the chocolate over a double boiler (boiling water with a bowl over) or gently in the microwave, then add the coconut cream. Stir until creamy and silky.
Remove from the heat and add cardamom oil. Mix well.
Pour the ganache over the base and smooth top. Press the blackberries into the top of the chocolate. Place in the refrigerator for 2 hours minimum.
Once set, slice into pieces, then store in the fridge.
This recipe is based off a killer tart from Sarah Wilson and the IQS team. I did a few rounds of IQS a few years ago now and have been making versions of their tart ever since.
