PP or PS Raspberry Ganache Tartlets

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Chef:  Cathy Katin-Grazzini, CathysKitchen Prescription.com
Makes:  2 ½ c
Prep Time:  30 minutes 






  • 1½ c date paste*
  • 1 pkg silken or soft tofu, drained well
  • 2 -2½ t naturally fermented shoyu (fermented aged soy sauce) or tamari
  • ½ c cacao or cocoa powder
  • 1 T vanilla extract or seeds from 1 vanilla bean
  • 1/8 t chipotle powder or other ground chili (or to taste)
  • 1 pkg fresh raspberries

*To make date paste, pit 2 c of dates (any variety), add ¼ c water and microwave 2 minutes or simmer on stove top 5 minutes until re-hydrated & well softened.  Blend in a food processor, adding a minimal amount of water only if needed to facilitate creating a puree.  Scrape down sides and continue to process until completely smooth and uniform.  

*If only using the ganache, Plant Perfect

Nut Crust for Tartlets

  • 1 c walnuts or pecans
  • 1-2 T date paste (enough to have nuts adhere into a crust)

*Plant Strong if using nut tartlet crust



  1. Combine all ingredients in a food processor, run, scraping down sides.  The longer it runs, the smoother, lighter the ganache.  Taste to correct for sweetness, spiciness, saltiness as needed.
  2. Use immediately or refrigerate for 1 hour for denser texture.  If texture becomes too dense, just add a T or 2 of water and reprocess.  

Nut Crust for Tartlets

  1. In a food processor pulse walnuts or pecans enough to break them into breadcrumb size.  (Don’t go beyond or you’ll have nut butter.)
  2. Add just enough date paste for the walnuts to adhere into a crust.  
  3. In your tart, tin, lay down plastic wrap, then press enough walnut-date mixture into the contours of your tin to create a base layer.
  4. Refrigerate to stiffen.

To Construct Tartlets

  1. Add ganache by spoon or pastry bag into the tartlet crust.
  2. Refrigerate to harden slightly. 
  3. To serve, gently push up bottom on larger tins and pull out by the plastic.
  4. For smaller tins, gently pull tartlet out by the plastic lining, place raspberry on each tartlet and plate. 


  1. More water will create a looser date paste and softer ganache which may be appropriate for parfaits, for example. 
  2. To pipe decoratively, on the other hand, ganache should be stiff and therefore a dense, stiff date paste is preferable. 
  3. Take your time with creating a uniform paste for the smoother it is, the silkier the ganache.  Date paste freezes well. 
  4. Ganache will last about a week in the frig.

Cathy Katin-Gazzini, a seasoned plant-based nutritional coach and chef, teaches the profound health benefits of plant-based nutrition, without oil, by working with patients to prevent, treat and often reverse their chronic disease conditions through lifestyle counseling, group immersion programs and her empowering cooking classes.  Visit Cathy at cathyskitchenprescription.com, https://www.facebook.com/cathyskitchenprescription/, https://twitter.com/CathysKitchenRx and https://www.instagram.com/cathyskitchenprescription.

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