Raw Raspberry Velvet Tart with Salted Cacao & Hemp Crust
Ingredients
- 1.5 cups desiccated coconut
- 1/3 cup buckwheat (I prefer activated)
- 1/3 cup salted cacao maca protein powder
- 1/3 cup rice malt syrup
- 60g cacao butter, melted
- 1/4 cup coconut sugar
- 1 3/4 cup raw cashews, soaked 2-4 hours then drained
- 1/2 cup rice malt syrup
- 25g cacao butter, melted
- 1/2 cup coconut yoghurt
- 3/4 cup raspberries
- 1/2 c nut milk
- 1 Tbsp lemon juice
- 2 tsp velvet latte
Preparation
Grease a large cake flan with coconut oil (mine was a 20cm deep dish)
Add all ingredients to a mixing bowl and combine well
Press mixture into flan tin, taking time to spread it evenly
Set in freezer while preparing the filling
Add all ingredients to a high speed blender and blend on high until smooth. Pour into base and set in freezer for 4+ hours
Remove from freezer and decorate as desired (I used strawberries dipped in vegan white choc). Allow to defrost for 15-30 mins before serving