Raw Chocolate Mon Cherie Tart
Yield: One 8- 9-inch tart

Chocolate mousse meets black forest - call it love! Fresh cherries only come around once a year, and now's the time to take advantage of the opportunity for sweet raw cherry pies and tarts. This one's a winner in the decadent category!

CRUST
1 1/4 cups almonds
1 cup pitted dates
1/2 vanilla bean pod, scraped, or 1/2 teaspoon vanilla extract
1/4 teaspoon sea salt

CHOCOLATE GANACHE
1/2 cup cashews or macadamias, soaked in water 30 minutes
1/2 cup (about 10) pitted dates, soaked in water 30 minutes (save soaking water)
3 tablespoons raw cocoa powder
1 vanilla bean pod, scraped, or 1 teaspoon vanilla extract
1/4 teaspoon salt

TOPPING
2 pints fresh cherries, pitted and halved
2 tablespoons plus 1 teaspoon raw agave nectar
1 tablespoon raw cocoa powder
coconut flakes (for garnish)
cocoa nibs (for garnish)

For the crust, lightly oil an 8- or 9-inch tart pan. Process all of the ingredients in a food processor until the nuts are fine ground (you can also leave them a little course for texture, if desired). Press the crust into the bottom and up the side of the prepared pan.

For the ganache, blend all the ingredients with just enough soaking liquid to make a smooth, thick, spreadable frosting.

Spread the ganash evenly onto the bottom of the crust and pile the cherries on top. Cover and refrigerate for at leat one hour to set.

Just before serving, whisk the agave nectar with the cocoa powder and drizzle over the cherries. Garnish with the coconut flakes and cocoa nibs.

Carefully remove the side of the tart pan, leaving the bottom piece under the tart for support. Place the cake on a decorative platter or cake plate. Cut and serve.

©2006 Copyright Alison Anton - All rights reserved.