Mint and Chocolate Tart
Ingredients
Crust dry
- 90 g gluten free oats
- 90 g raw almonds
- 6 Tbsp. coconut sugar
- 1/4 tsp pink salt
Crust wet
- 4 Tbsp. melted coconut oil
Chocolate layer
- 100g raw cashews (soaked 4-6 hours and rinsed)
- 1/2 cup (120ml) coconut cream
- 3 Tbsp. melted raw cacao butter
- 3-4 Tbsp. maple syrup
- 2 Tbsp. + 2 tsp raw cacao powder
- 1/8 tsp pink salt
Mint layer
- 100g raw cashews (soaked 4-6 hours and rinsed)
- 1/2 cup (120ml) coconut cream
- 3 Tbsp. melted raw cacao butter
- 3-4 Tbsp. maple syrup
- 5 drops mint extract
- 3/8 tsp blue spirulina
- Pinch of pink salt
Preparation
Soak the cashews for 4-6 hours and rinse them
Blend the crust dry ingredients until fine, then mix with the melted coconut oil and press the mixture firmly into the bottom of a 20cm tart tin with removable bottom
For the chocolate layer, blend all chocolate layer ingredients until smooth and creamy, then pour over the crust
For the mint layer, blend all mint layer ingredients until smooth and creamy, then pour over the chocolate layer
Refrigerate the tart for at least 4 hours or until fully set
