Sumo season has to be my favorite season. Like, my love for them runs DEEP.. Nothing brings me joy quite like walking into a grocery store and seeing the massive Sumo display. It’s the little things, you know? If you haven’t tried them.. RUN! And then make these sumo citrus ganache tarts!
I don’t know if it’s because they aren’t a pain-in-the-butt to peel, or because they’re just huge and juicy, but they are, in my opinion, the superior citrus for sure! They’re also a dream to incorporate into treats! I love dipped slices of them in chocolate and popping them in the fridge for a little sweet treat.
What do you need to make these sumo Citrus ganache tarts?
Sumo Citrus: You could sub any citrus you’d like, but sumo’s are my favorite!
Chocolate: High quality chocolate is key as it makes up the filling of this recipe! I use Hu Kitchen, as always. You can use “danishealthyeats” for a discount!
Raw Almonds: This will make up the crust! You can sub any nut or seeds, I just love that almonds offer a neutral taste.
Dates: The dates are the binder for the crust! It helps hold everything together while adding a sweetness, too!
Canned Coconut Milk: This will be used to create the ganache filling! It adds such a rich, decadent texture!
Maple Syrup: This adds sweetness to the recipe. You can sub any sticky sweetener!
How to make the tarts:
- Process the base ingredients together and press into the ramekins.
- Mix the filling ingredients together on the stovetop. Divide amongst the ramekins.
- Candy the sumo citrus slices, if using for garnish!
- Let them set up in the freezer! Enjoy!
Sumo Citrus Ganache Tarts
- 1 cup almonds
- 8 large dates
- dash cinnamon + sea salt
- 1-2 tbsp water
- 1 cup chocolate chips
- 1 can full-fat coconut milk
- juice + zest from 1/2 sumo citrus
- 1/4 cup cashew butter
- pinch sea salt
- 1 tsp vanilla
Candied Sumo Slices
- 1/2 sumo citrus sliced
- 1/2 tsp cinnamon
- 2 tbsp maple syrup
- To m make the candied sumo slices, mix together the maple syrup and cinnamon for the candied sumo slices. Slice the Sumo Citrus thinly, drizzle with the maple cinnamon mixture, and bake on 325F until candied & golden. Let cool.
- Combine all of the base ingredients in a food processor until a sticky double forms, adding 1 tbsp of water at a time. Press the dough into three small ramekins or a large pie pan. You could also do 5-6 in a cupcake tin.
- Combine all filling ingredients in a small sauce pan over medium heat, whisking until everything is smooth and thick. Remove from the heat and let cool a minute. Divide the filling amongst the crusts.
- Place in the freezer until set. Then, top with coconut whip and candied Sumo Citrus slices.
This looks great! For the cashew butter, could regular butter be substituted? Or is it intended to be a nut butter? I am allergic to tree nuts but try to be as dairy free as possible.
You could try sunflower butter for nut free! as it adds flavor and texture, i’m not sure how leaving it out would work!