Creamy Chocolate Tart
Ingredients
- 1/2 cup almonds
- 2 dates, chopped
- 1 tsp cacao powder
- 1 tsp maple syrup
- 1 tsp coconut oil
- pinch of salt
- ingredients for the filling:
- 1/4 cup cashews, soaked
- 3/4 cup coconut milk
- 1/2 ripe avocado
- 3 tbsp cacao powder
- 3 tbsp maple syrup
- 1/4 tsp vanilla extract
- 1 tsp coconut oil, liquid
- pinch of salt
Preparation
In a food processor pulse the raw almonds until partially broken
Add the remaining ingredients and process until you get a sticky dough
Press into a 6’’ round mold) lined with plastic wrap) and form an even layer
Place into the frezeer for 30 min until firm
To prepare the filling, first rinse and drain the cashews
Blend all ingredients together (except coconut oil) in a high-speed blender until nice and smooth
Add the coconut oil (liquid) and blend again at slow speed just for a few seconds until incorporated
Pour the filling into the crust and chill in the freezer for 3 hours
Minutes to 1h before serving, remove the cake from the mold and place into the refrigerator
Garnish with fresh raspberries