Raw Chocolate Ganache

Crust:
3/4 c. cocoa powder
3/4 c. almond flour (process almonds till fine, course flour-like consistency)
1/2 c. maple syrup powder
1/4 c. coconut butter
1 pinch sea salt

Mix all ingredients in food processor or bowl and press evenly into a 9-inch tart pan or a pan of 12 cupcakes (lined). Place in refrigerator for 1 hour or more.

Note: I accidentally used 1/2 c. maple syrup instead of powder so the crust was more of a firm fudge like consistency, which was delicious but not quite what I was going for. Maybe try dates next time...

Filling:
1 1/2 c. cashews (soak 3-4 hours)
1/2 c+ 2 T water
1/2 c. + 2 T agave or maple syrup
1/2 c. coconut oil, melted
1/2 t. vanilla extract
1/4 t. sea salt
1c. + 2T cocoa powder

Blend all ingredients in high speed blender till very smooth. Pour over crust and freeze for 2+ hours. May store in freezer or refrigerator and eat depending on how you like the consistency- more ice cream like or more ganache like. Seriously my new favorite dessert.

Crust recipe from Raw Food Real World and Filling modified from Everyday Raw

Photo taken from iPhone