In less then 3 weeks it’s Canadian Thanksgiving! It’s my favourite holiday. As soon as the first day of autumn hits I start planning out the feast that we’ll make for our family and friends on the second Monday in October. This year we decided to make it extra special and include some of our favourite Christmas treats in the mix too. I know it’s hard to even mention the ‘C’ word since it’s only just turned to autumn but we’ve decided that since we will be traveling for a couple of months during the holiday season we would combine all our favourite foods into one very special day. This decision is also going to benefit those of you on our newsletter list! Our holiday recipes will be arriving in your mailbox extra early to help you plan your family dinners and special holiday parties.
This year we are giving a special gift to all of our clients, students and those of you who connect with us online. We are publishing an online magazine with gorgeous photos, mouth watering recipes, inspiring articles and interviews with some pretty fantastic people. The magazine will be out in time for Hanukkah and Christmas celebrations. If you aren’t on our mailing list be sure to sign up today to receive the magazine in your mailbox as soon as it’s published. The sign-up is at the very bottom of the page – scroll all the way down. Pop in your name and email and you’re all set.
Back to the recipe – I made this rich Ganache a few weeks ago to celebrate my mom’s birthday. It was a big hit and the best part is it only took 30min to make. It sets up really quickly in the freezer so it’s a dessert that you can pull together at the last minute and still impress your guests. The best type of recipe for the busy holiday season or just because you want a little something sweet. As a warning this is a fatty sweet dessert not to be consumed regularly just for those special moments BUT it is so much better for you than the high fat cream and refined sugar junk that usually goes into a ganache!
- 2/3 cup raw cacao powder
- 1 cup raw coconut meat (approximately 2 coconuts)
- 2/3 cup cashews soaked for 4 hours
- 1/2 cup peeled and chopped zucchini
- 1/2 cup coconut butter (this is whipped coconut meat not the oil)
- 1/2 cup coconut nectar or maple syrup
- 1 tsp vanilla powder
- pinch of salt
- 1 1/2 cups shredded dried coconut
- 1/4 cup coconut oil
- 5 pitted dates
- 2 TBS lime juice
- 1 tsp vanilla powder
- 1 tsp sea salt
- Place all ingredients into the blender and puree until smooth.
- Place all ingredients into food processor and pulse until crumbly and starting to stick together
- Press crust mixture evening onto glass pie dish and place in freezer for 10min.
- Pour Ganache onto pie crust and let set up in the freezer for 30-60min and then store in fridge until ready to serve.
- Serve with berries.