Mint and Chocolate Tart
Ingredients
- crust
- dry)
- 90 g gluten free oats
- 90 g raw almonds
- 6 tbsp. coconut sugar
- 1/4 tsp pink salt
- wet)
- 4 tbsp. melted coconut oil
- 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
- mint 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
- 5 drops mint extract *
- 3/8 tsp blue spirulina *
- pinch of pink salt
Preparation
Preheat oven to 170⁰c
Place every dry ingredient for the crust in a food processor
Process well until it reaches the consistency of flour
Add melted coconut oil into the food processor and process until it becomes like wet sand (3) press the mixture against the sides and the bottom of the tart tin
Bake it for about 14-16 min or until baked through
After it has cooled down, put it in the freezer for 30 minutes to an hour (4) put every ingredient for the chocolate layer in a high-speed blender and blend well
Layer it over the crust and freeze it until set (5) repeat the same process for the mint layer
Freeze it over night (6) take out the cake from the tin and garnish with fresh or frozen fruits
The flavor of the mint extract, as well as the color of the blue spirulina vary. Please adjust each amount according to preference. **You can substitute maple syrup & coconut cream with raw agave & raw nut milk for raw filling version
Enjoy!
