Raw Chocolate Rose and Cardamom Tart
Ingredients
Base
- 1 cup desiccated coconut
- 1 cup almond meal
- 1/4 cup raw cacao powder
- 2 tbsp coconut sugar
- 60 g cacao butter, melted*
- 1/3 cup rice malt syrup
Chocolate layer
- 1 cup raw cashews, soaked 4 hours then drained & rinsed
- 1/3 cup rice malt
- 1/3 cup cacao powder
- 50g melted cacao butter*
- 1/2 cup coconut milk
- 1 tsp pure vanilla extract
Rose cardamom layer
- 1 cup coconut milk
- 1/2 cup loose leaf tea rose buds
- 1 crushed cardamom pod
- 1 cup raw cashews, soaked 4 hours then drained and rinsed
- 1/2 cup rose milk (see below)
- 1/4 cup rice malt
- 1 tsp maqui (optional, for colour only)
- 50g melted cacao butter *
Preparation
Base
Place all ingredients in a large bowl and mix well
Press into large cake tin of choice, preferably lining the base with baking paper first. Set aside
Chocolate layer
Add cashews, rice malt, coconut milk, vanilla & cacao to a high-speed blender and blitz until smooth
Add melted cacao butter and blend again on high for 1 minutes
Pour chocolate layer over the base and freeze for 30 mins, while you prepare the rose layer
Rose cardamom layer
MAKE ROSE CARDAMOM MILK; Add the first 3 ingredients to a saucepan then heat & simmer for 5 minutes. Turn off heat then steep 5 minutes
Strain the milk through a sieve, squeezing rose to release milk- this will make 1/2 cup rose milk
Add rose milk to a high-speed blender along with cashews, maqui & rice malt and blitz until smooth
Add melted cacao butter & blend on high speed for 1 minute
Pour over chocolate layer and freeze for 4+ hours to set
Serving
To serve; remove tart from the freezer and allow to defrost for 5 mins before removing from tin, then allow 20+ minutes to defrost before serving
We served our tart in white-chocolate dipped strawberries, but you can decorate as desired
To melt cacao butter, place in a heat-proof bowl and set over just simmering water. Allow to melt, then remove from heat and set aside to cool for 5 minutes
