Chocolate Fig Ganache Cake
Chocolate is inextricably linked with Valentine's Day, and for good reason. The chemicals in cacao help boost serotonin, the hormone that makes you happy, as well as phenylethylamine, the same chemical that's released when you fall in love. Lusciously sweet and juicy, figs get their aphrodisiac status for resembling the female sex organs, while almonds have been revered as a symbol of fertility throughout the ages. Some believe that their sweet smell arouses passion in women.
- 3/4 cup almonds
- 7 - 9 dried figs
- pinch salt
- 1 1/4 cups cocoa powder
- 1 cup maple syrup
- 1/4 cup coconut oil, melted into a liquid
- For the crust, whip almonds in a bullet blender for 30-60 seconds until a fine flour forms.
- Add figs, and process again until thoroughly combined. The mixture should stick together when pinched between two fingers.
- Press the dough into two 4-inch tart pans, making a thin layer on the bottom and sides of the pan to form the crust.
- Next, make the ganache filling. Place cocoa powder, maple syrup, and liquid coconut oil into a blender, and blend on high until smooth, about 60 seconds. Pour into tarts.
- To make a fig heart for the top, carefully slice fig into thin slices. Use your fingers to push it into a heart shape, filling it with extra seeds or thejelly like interior from another slice if needed.
- Refrigerate for at least 3 hours to firm the ganache before serving. Can easily be made ahead, lasts for up to 1 week.
- Recipe provided by integrated health and wellness expert Maria Marlowe.