Chocolate ganache with pecan base

I am a big fan of chocolate and enjoy a few squares of dark chocolate in the evenings. When I want to really make something special, this is perfect. It's rich and chocolatey and amazing plus it's got hidden healthy secrets like tahini (selenium for cancer protective properties and calcium for your bones).

This was exceptionally good and what’s better is that it’s probably the healthiest chocolate cake I’ve ever eaten. I got the recipe from David Bailey at Wholefood Heaven


For the crust : 

  • 360g Pecans
  • 100ml Maple syrup
  • 150g Coconut oil 
  • 1 & 1/2 teaspoon cinnamon
  • 1/2 teaspoon Cayenne 


Cover the pecans with maple/agave and dehydrate for about 8 hour

s. Mix everything together in the food processor. In a greaseproofed cake tin, press the mixture to form a crust. (alternatively if you don’t have a dehydrator you could just mix them in the food processor) 

For the filling : 

  • 170g Raw light Tahini (very mild flavour)
  • 100g dates/ date paste
  • 265g Maple syrup
  • 200g coconut oil 
  • 1/4 tsp salt
  • 1/2 tsp vanilla 
  • 225ml water 
  • 200g cacao powder 


Blend everything together until smooth. Poor the mixture into the cake tin and refridgerate until solid. Keep chilled.