Possibly the best dessert ever invented…


Wicked chocolate ganache with sozzled strawberries  (serves 8. I usually have to halve or quarter the recipe)

This is Ash’s most-requested dessert. It does require cocoa butter which is expensive, but it’s worth it. And use a good quality cocoa powder because the flavour will be determined by its quality. It’s not an everyday dessert, save it to serve to people you actually like, because it’s super-rich and the ingredients aren’t cheap.

Adapted from The Wannabe Chef



  • 1 ¼ cups cashews (or any other nuts)
  • 3tbsp cocoa powder
  • ¼ cup maple syrup (or agave, or any other syrup)
  • 1tbsp coconut oil


  • 170g cocoa butter
  • 1 cup cocoa powder
  • ½ cup syrup
  • 2tbsp coconut oil
  • 2tbsp soy milk (or other non-dairy milk)


  • 1 punnet strawberries, chopped roughly
  • 1tbsp sugar
  • ¼ cup brandy


  1. Prepare strawberries by combining all ingredients in a jar, shaking to dissolve sugar. Refrigerate until needed (and keep the leftovers for further yummies).
  2. Prepare tins. You can use single-serve cheesecake tins, or I often use a 19x12cm sized baking tray when I make it for 3 people. Line with baking paper, making sure plenty hangs over the sides for easy removal.
  3. Process the nuts until they are crumbly, not a powder. Add other base ingredients and process until forming a ball.
  4. Press base into prepared tin(s), until a uniform 5mm thick. Refrigerate.
  5. Combine cocoa butter, syrup and coconut oil in bowl over a saucepan of water on medium heat and melt together.
  6. Stir in the cocoa powder until smooth, then stir in the soy milk
  7. Quickly pour over prepared base, aiming to have about 1cm of ganache over 5mm base
  8. Refrigerate until 10 minutes before serving.
  9. Lift out and cut with a clean, sharp knife. Serve with strawberries.

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