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Reishi Chocolate Tarts (vegan & gluten-free)

May 13, 2018 By Hana 2 Comments

Reishi Chocolate Tarts (vegan & gluten-free)

Reishi Chocolate Tarts have been on my list to make for a while and I always imagined them decorated with beautiful Spring blossoms. Two weeks ago I came across someone who had just trimmed their cherry tree and I walked out with the most gorgeous branch of cherry blossoms and I absolutely had to make these little tarts to see my vision come alive.

More photos in this post than usual, because I had so much fun with my camera photographing the wonders of nature and my passion :)

Reishi Chocolate Tarts (vegan & gluten-free)Reishi Chocolate Tarts (vegan & gluten-free)Reishi Chocolate Tarts (vegan & gluten-free)Reishi Chocolate Tarts (vegan & gluten-free)Reishi Chocolate Tarts (vegan & gluten-free)Reishi Chocolate Tarts (vegan & gluten-free)

These tarts are an adaptation between two of my recipes, Summer Berry Tarts and Cherry Chocolate Tart, both amazing recipes that I make quite often, please do check them also out, they are both perfect recipes for coming season :)

The tart shell is baked with a mixture of ground almonds, teff flour, cacao, coconut oil and maple syrup. And then they are simply filled with chocolate ganache infused with reishi. The reishi is optional and you don’t have to include it in the recipe. I love the flavour of reishi, it goes beautifully with the intense flavour of dark chocolate and I regularly drink reishi tea.

I’m thinking these would also be great made with raw crust and you could use any of my other raw crust tart recipes that I’ve made previously if you like to try and don’t fancy baking. Would look beautiful decorated with fresh seasonal berries or fruit. Strawberries would be perfect. Enjoy the recipe!

Much Love Hxx

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Reishi Chocolate Tarts (vegan & gluten-free)Reishi Chocolate Tarts (vegan & gluten-free)Reishi Chocolate Tarts (vegan & gluten-free)

Reishi Chocolate Tarts (vegan & gluten-free)
 
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Author: Hana, Nirvana Cakery
Serves: 6 tarts
Ingredients
  • Tart shell:
  • 100g ground almonds (1 cup)
  • 70g teff flour (1/2 cup)
  • 30g arrowroot (1/4 cup)
  • 2tbsp cacao powder
  • pinch sea salt
  • 60ml coconut oil, melted (1/4 cup)
  • 60ml maple syrup (1/4 cup)
  • 1tsp water

  • Chocolate ganache filling:
  • 200g dark chocolate (7oz)
  • 300ml full fat canned coconut milk (1¼ cup)
  • 1-2tsp reishi mushroom powder (optional)
  • 1-2tbsp maple syrup

  • Topping:
  • seasonal fruit
  • edible flowers
Instructions
  1. Preheat the oven to 180°C (350F)
  2. In a large bowl whisk together ground almonds, teff flour, arrowroot, cacao powder and pinch of salt.
  3. Add coconut oil and maple syrup and with a fork stir the mixture until it starts coming together. Mix in 1tsp of water. Press some of the dough together, it should stick together. Add another 1tsp of water if needed.
  4. Use your hands to gently bring it into a smooth soft dough.
  5. Divide the dough into 6 small balls.
  6. Evenly press each ball onto the base and up the sides into each little tart to form a crust.
  7. Pierce the base few times with a fork and bake for about 12 minutes.
  8. Remove from the oven and leave to cool down for about 20 minutes before removing from the tart tins. If the base sticks, use knife to gently break the seal.
  9. Chop the dark chocolate and place into a small bowl. In a pan heat coconut milk with reishi powder on a low fire until it comes to a boiling point. Pour over the chopped chocolate and mix until completely melted. Stir in maple syrup.
  10. Pour the chocolate ganache evenly into each tart shell and place into fridge to set to desired consistency. It should be set between 1½ to 2 hours.
  11. Decorate to your taste and enjoy!
Notes
I've used 6 small 10cm tart tins with removable base in this recipe.
If you like to make these with coconut cream, use 360ml coconut cream and 150g dark chocolate.
3.5.3240

Reishi Chocolate Tarts (vegan & gluten-free)

Filed Under: All, Cakes, Cupcakes and Muffins, Dairy free, Dessert, Gluten free, Vegan

« Vegan Florentines (gluten-free & nut-free)
Strawberry Basil Vegan Cheesecake (grain-free) »

Comments

  1. Hana says

    May 14, 2018 at 7:48 am

    Hello Hana,
    Thank you for sharing the recipe and wonderful pictures. I have a question regarding the optional reishi powder. I have never heard of reishi powder before so I had to looked it up. The Google referred to “reishi mushroom powder”. Is it the one you were using? I would have never guessed you could use mushroom in sweet baking :) Thank you.
    Hana

    Reply
    • Hana says

      May 15, 2018 at 9:23 pm

      Hi Hana, yes, I’ve used some reishi mushroom powder in the recipe. Reishi mushrooms have been used medicinally for thousand of years, please have a read about them if you’re not familiar. I tend to normally use reishi powder in tea, but thought it will be interesting using little in a dessert as well. Lovely to have you here :)

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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🌱 Author of plant-based food blog Nirvana Cakery
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Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
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#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
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#happy2021 #pathoflove #peace #unity #divinefeminine #divinemasculine #wholeness #selflove #newearth #manifestation #gaialove #consciousness #peaceonearth #glutenfreevegan #plantbased #plantpowered #foodblogger #nirvanacakery
Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
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#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
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Sending much Love & Magick Hxx 💫
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#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
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#grainfreecake #christmascake #chocolatecake #vegancake #plantbasedcake #cassava #tigernut #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
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#veganbaking #veganchristmas #gingerbread #plantbasedalchemy #sacredfood #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
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