Raw Chocolate Superfood Tart
Prep time
Total time
Note that the prep time does not include the patience needed while it chills!
Author: Christine Bailey
Serves: 10 servings
Ingredients
For the Crust
- 1 cup (125g) pecans
- scant 1 cup (100g) walnuts
- 2 teaspoons ground cinnamon
- 1 cup (125g) raisins
- 2 tablespoons coconut oil
- 2 teaspoons maca powder
For the Chocolate Filling
- 2 cups (250g) raw cashew pieces
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- ½ cup (100g) coconut oil, melted
- 50g* cacao butter, melted (can subsitute coconut butter)
- 1 teaspoon maca powder
- ⅓ cup (120g) coconut syrup, honey or maple syrup
- 100ml (about 7 tablespoons) pomegranate juice or coconut water
- ¾ cup (60g) raw cacao powder
Instructions
- For the crust, pulse all ingredients in a food processor until they bind.
- Press into a 20cm/8-inch spring form cake tin and place in the fridge to set.
- For the filling, blend all the ingredients in a blender until smooth and pour on top of the base.
- Freeze for 2 hours to firm up then place in the fridge until ready to serve.
- Decorate with berries to serve.
Notes
*Since cocoa butter is quite solid at room temperature, it's best to measure by weight. But it's about ¼ cup when melted.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/raw-chocolate-superfood-tart