Guys its been hot here. Real hot. So hot that I can’t bare the idea of turning on the oven. I don’t really remember the last night I actually cooked something for dinner. I’m pretty sure the last thing in our oven was the pizza we ordered and then shoved into the oven to stay warm/fresh (although, I realize as I’m writing this that we probably could have left the pizza on the counter and it would be sizzling).
In addition to not cooking dinner, I have not been getting up early enough to put in some decent morning miles. By 7am, its already 80-effing-something° and I drag my sunscreen slathered self out the door for a lousy 3 miles. Its so hot that my legs forget how to function and run like a normal human being. It doesn’t help that we live on a hill, so no matter which way I run, I have to end slogging up the pavement to our home. In addition to it being a million-effing-degrees, I decided that maybe my baby deer legs were feeling extra bambi-ish because it’s been probably over 6 months since I did a squat. So this morning after swiping the swamp off my forehead from my measly 3 miles and slamming half of my hydro flask, I made my way to our little home gym in the garage. Between all the running and studio classes I do, I forgot how freaking badass I feel when lifting. It brings me back to that year I did cross fit. And while none of my jeans or shirts with sleeves fit, I felt AMAZING. I need to remember to this when my cardio bunny is running low on battery.
With all that, here I am. Sitting on our couch at 10pm (yes, I too can’t believe I’m still awake), it’s 80-effing-degrees in here, but I have this Cherry Chocolate Ganache Tart and oh boy is it hitting the spot.
I realize, that I may have missed the ball with the cherry dessert 4th of July craze. But since when has this been a place that does what everyone else is doing, just because. Also, I really doubt you needed ANOTHER cherry dessert on your instagram feed on July 3rd and 4th. IT WAS KIND OF INSANE. Also, shameless plug, if you don’t follow me on instagram (and you love good eats and cute puppies), you probably should.
Before you go on, if you are planning on making these tarts, do yourself a favor, jump on Amazon and order a cherry pitter. You will not regret this decision. Trust me. I just spent the better half of an hour using a knife to cut and pit a bag of cherries.
You back? Great.
These guys are no bake (almost raw) and have no refined sugar. If you don’t have cherries, I imagine this tart would also taste divine with raspberries or strawberries. You might also go all out and top it off with some coconut whipped cream. You’ll also need 4 mini tart pans or you can just use a regular 9 inch tart pan.
No Bake Cherry Chocolate Ganache Tarts
Raw Chocolate Almond Oat Crust
1 cup raw almonds
1 cup rolled oats
2 1/2 tablespoons cacao powder
6 medjool dates, pitted
3 tablespoons unsweetened almond milk
3.2 ounces strong dark chocolate, 65-72%
2 tablespoons coconut oil
2 tablespoons maple syrup
1 bag cherries, pitted and halved
1/2 cup strong dark chocolate, chopped
In a high speed blender or food processor, puree the oats and almonds until you have a fine meal. Add cacao powder and blend until consistent. Start adding the dates one at a time until they are evenly distributed. Add almond milk and blend until you have a sticky, course mixture that holds when you pinch it between your fingers. Divide and press into 4 4.75 inch tart pans. Put aside.
For the ganache, in a double broiler (or a sauce pan over a pot of boiling water), melt the chocolate. Whisk in coconut oil and maple syrup. Pour 1/4 of ganache into each tart. Put tarts in the refrigerator to cool.
Pit and halve the cherries. Chop the chocolate. When the ganache has cooled and hardened, sprinkle cherries and chocolate on top. Serve immediately or refrigerate in air tight container for up to 1 week. Yields 4 tarts.