Pistachio Raspberry Chocolate Tart
Ingredients
- 75g almonds
- 65g buckwheat flour
- 2 tbsp cacao
- 4 pitted medjool dates
- 2 tbsp maple syrup
- 2 tbsp coconut oil + extra for greasing
Filling
- 100g fresh raspberries
- 3-4 tbsp pistachio butter
- 100g dark chocolate
- 110 ml soya milk
- Pinch of salt
Preparation
Preheat the oven to 160°C.
Process all the base ingredients in a food processor and press firmly into tart tins.
Bake for 10-15 minutes.
Allow to cool slightly.
Divide the pistachio butter into portions and spread evenly on the cooled base.
Mash the raspberries and layer on top of the pistachio butter.
Melt the chocolate with soya milk and salt in a bain-marie until thick.
Pour the mixture over the tarts and place in the freezer for 15 minutes to set.
Remove from the freezer and top with chopped pistachios and additional raspberries.
