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

  1. In a food processor pulse the raw almonds until partially broken

  2. Add the remaining ingredients and process until you get a sticky dough

  3. Press into a 6’’ round mold) lined with plastic wrap) and form an even layer

  4. Place into the frezeer for 30 min until firm

  5. To prepare the filling, first rinse and drain the cashews

  6. Blend all ingredients together (except coconut oil) in a high-speed blender until nice and smooth

  7. Add the coconut oil (liquid) and blend again at slow speed just for a few seconds until incorporated

  8. Pour the filling into the crust and chill in the freezer for 3 hours

  9. Minutes to 1h before serving, remove the cake from the mold and place into the refrigerator

  10. Garnish with fresh raspberries

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