This adapted recipe by Alison Anton is from Whole Gourmet Natural Cooking requires absolutely no cooking and is full of natures goodness and full on fruity-cocoa flavour. Anton is a nutritional chef and food writer based in California, USA.
For Date-Almond Tart Base: 1 ¼ cup raw almonds; 1 cup plump mejdool dates; Pinch salt
Tsp vanilla extract; Handful of cocoa nibs
For Nut Ganache Mousse: ½ cup mix of Macadamia and Cashew nuts, soaked in water for half an hour; Handful of dates, soaked in water; Dash of vanilla; Salt; 3-4 tblsp raw cocoa powder
For Chocolate Sauce: 1 tblsp Raw Cocoa Powder; 2 – 3 tblsp Agave Nectar or Unfiltered Honey; tblsp water
Method: Put the tart base ingredients into food processor and pulse for about 20 seconds, until you achieve a rough crumble. When you press the mixture together with your fingers it should start to stick – you want that kind of texture so it comes together as a crust.
Use a tart pan with a removable bottom, so it is easy to remove later. Put the date mixture on the base of the pan and press it into the pan with your fingers. Keep a bowl of water handy to keep the mixture from sticking to your fingers and ensure you press and spread it evenly.
Add all the nut ganache mousse ingredients gradually, and a little soaking liquid so it all becomes a smooth texture, completely blended with an even consistency. Using a spatula spread the ganache mousse onto the tart crust evenly. Then place the cherries over the top of the ganache mousse. Refrigerate for at least two hours to allow the tart to harden.
Mix all the chocolate sauce ingredients in a bowl with a whisk. Drizzle on top of cherries once it has been refrigerated for two hours and just before you serve.