Raw chocolate tart
- Minutes to Prepare:
- Number of Servings: 15
Ingredients
1.5 cups rolled oats1.5 cups walnuts1/4 tsp sea salt, plus an extra pinch for the filling3 tbsp and 1/3 cup cacao powder (or cocoa powder), divided6 large, pitted Medjool dates1 tbsp and 1/3 cup maple syrup, divided1 cup cashews, soaked overnight or for at least four hours1/3 cup coconut oil1 tsp vanilla1/4 cup water
To make the crust, grind oats in a food processor fitted with the S blade till powder. Add walnuts and grind till they're quite crumbly. Add sea salt and 3 tbsp cacao and pulse to combine.
Add the dates to the processor and process till mixture is sticking together. Add 1 tbsp maple syrup and continue to process till mixture is holding together really well.
Press crust into your tart pan, making sure to keep the thickness even and get the sides nice and high. Refrigerate for one hour or more (up to a day or two).
In a high speed blender, blend the cashews, oil, 1/3 cup maple syrup, 1/3 cup cacao or cocoa powder, vanilla, water, and a pinch of sea salt. Let it blend for as long as necessary to make it completely, silky smooth.
Pour the filling into the tart shell. Refrigerate for several hours before serving, to let the ganache set. Top with fresh raspberries if desired!
Makes 2 4.75-inch tartelettes or 1 pie plate, with a little extra left over.
Serving Size: 15 slivers
Add the dates to the processor and process till mixture is sticking together. Add 1 tbsp maple syrup and continue to process till mixture is holding together really well.
Press crust into your tart pan, making sure to keep the thickness even and get the sides nice and high. Refrigerate for one hour or more (up to a day or two).
In a high speed blender, blend the cashews, oil, 1/3 cup maple syrup, 1/3 cup cacao or cocoa powder, vanilla, water, and a pinch of sea salt. Let it blend for as long as necessary to make it completely, silky smooth.
Pour the filling into the tart shell. Refrigerate for several hours before serving, to let the ganache set. Top with fresh raspberries if desired!
Makes 2 4.75-inch tartelettes or 1 pie plate, with a little extra left over.
Serving Size: 15 slivers
Nutritional Info Amount Per Serving
- Calories: 232.4
- Total Fat: 15.4 g
- Cholesterol: 0.0 mg
- Sodium: 51.7 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 2.5 g
- Protein: 4.8 g
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