No-Bake Beetroot Orange and Chocolate Tart
Ingredients
Base dry
- 50 g gluten free oats
- 90 g raw almonds (preferably activated)
- 2 Tbsp. sunflower seeds
- 2 Tbsp. raw cacao powder
- 1/8 tsp pink salt
Base wet
- 5 pitted soft Medjool dates (100g)
- 2 Tbsp. melted cacao butter
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
Beetroot and orange layer
- 100g raw cashews (soaked 4-6 hours and rinsed)
- 1/4 cup (60ml) coconut cream
- 1/4 cup (60ml) fresh orange juice
- 4 Tbsp. maple syrup
- 3 Tbsp. melted raw cacao butter
- 2 Tbsp. fresh beetroot juice (I juiced beetroot stems)
- 1 Tbsp. lemon juice
- Pinch of pink salt
Preparation
Place all dry ingredients for the base in a food processor and process until it reaches the consistency of flour.
Add all wet ingredients to the food processor and process until well combined.
Press the mixture into the sides and bottom of the tart tin.
Blend all ingredients for the chocolate layer in a high-speed blender, layer over the base, and freeze until set.
Repeat the process for the beetroot and orange layer and freeze overnight.
Remove the tart from the tin and garnish with your choice of fruit.
