This uncooked chocolate tart, made with cashews and cocoa and an almond coconut crust is a decadent gluten-free dessert that doesn’t require any cooking!
What if I instructed you you can make a decadent chocolate dessert that doesn’t require any cooking?
This uncooked chocolate tart is one in every of my favourite chocolate-y desserts. Not solely is it made with actual meals components, however additionally it is vegan, gluten-free, and raw-diet pleasant. Remember after I acquired licensed as a uncooked chef? (It appears like a lifetime in the past) I really posted this recipe years in the past, however the items have been hidden amongst random blurry photographs and phrase soup and it actually, actually deserved its personal submit. It’s one in every of my prime recipes I’ve posted on the weblog ever!
Note: this tarte shouldn’t be nut-free, however the nuts and coconut give it that decadent taste.
This recipe may also be made forward of time for those who’re making it for an important day – merely retailer it within the fridge!
You can prime it with recent raspberries, sea salt, or coconut whipped cream – no matter your coronary heart needs. Enjoy 🙂
The Best Raw Chocolate Tart
Ingredients for the Crust:
- 1 1/2 cups almonds
- 1 1/2 cups coconut
- 1/2 cup maple syrup
- 2 dates, pitted
- 1 Tbsp. coconut oil
- 1 Tbsp. vanilla
- 1/4 tsp. salt
- 1 tsp. almond extract – non-compulsory
- Measure the almonds, then in a Vitamix or a meals processor, grind right into a effective flour.
- Add the dates and chop with the almonds.
- In a big mixing bowl, add the maple syrup, almond/date combination, melted coconut oil, vanilla, coconut, sea salt and extract (non-compulsory – I used almond). Add in about 1/2 cup extra coconut for those who want it – this combination was a bit too moist.
- Press the combination into a big tart pan, or mini tart pans and dehydrate for 1 hour at 105 levels. If you don’t have a dehydrator, place the tart crust within the oven on the bottom setting for half-hour.
Ingredients for the Filling:
- 2 1/2 cups soaked uncooked cashews
- 1 1/2 cups cacao powder
- 1 cup maple syrup
- 1/2 cup honey
- 1 tsp. vanilla
- 1/2 tsp. sea salt
- 1/3 cup water
- 3/4 cup melted coconut oil
- In a Vitamix blender, add the cashews, maple syrup, honey, vanilla, sea salt and water. Blend nicely till easy and creamy.
- Add the cacao powder and mix till combination is completely easy–no lumps
3. Lastly, add the coconut oil and mix till easy.
4. Fill your tart shell (or you may make mini tarts) and place within the freezer to set for at the least an hour. Remove the tart from the tart pan (you run water on the underside of the pan to assist loosen it) and retailer within the fridge. To serve, prime with uncooked whipped cream and a sprinkle of top of the range sea salt.
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