Chocolate Raspberry Tart
Be Good Organics
12 Servings
Ingredients
Base
- 1 1/2 cup almonds*
- 1 cup dates
- 3 tbsp cacao powder
- 1/2 tsp vanilla extract
- Pinch sea salt
- 1 tbsp cacao butter melted
Filing
- 1 1/2 cup cashews soaked 2hrs, rinsed & drained
- 1 1/2 cup raspberries fresh, or defrosted from frozen
- 1/4 cup coconut nectar
- 2 tsp vanilla extract
- Pinch sea salt
- 1/4 cup coconut oil melted
- 1/4 cup cacao butter melted
- 1/3 cup cacao powder
Chocolate Drizzle To Top (Optional)
- 1/4 c cacao powder
- 1/4 c coconut oil
- 2 tsp coconut nectar
- Extra raspberries
Instructions
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Blend all the base ingredients in a food processor or blender until chunky like a breadcrumb, so that it sticks together between your fingers but still has some nice texture to it.
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Pour into your tart tin (a French fluted one with a removable base) that’s lined with parchment paper. Press the base in and up the edges, moving around the sides with your palm, thumb and fingers to get a nice even thickness on all sides. Place the base in the freezer while you prep your filling.
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Blend all your filling ingredients except the cacao butter and cacao powder in a blender until super creamy and smooth. Then add in the cacao butter and blend again, and finally add in the cacao powder and blend until combined. Remove the tart shell from the freezer and pour in the filling, smoothing out the top with a spatula. Place in the fridge overnight to set.
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This tart will keep in the fridge for up to a week, or you can freeze in a sealed container (whole or sliced) for up to two months.
*Make it nut free: replace the almonds in the base with sunflower seeds and replace the cashews in the filling with watermelon seeds.
If you have time, try soaking and dehydrating the nuts, for optimal nutrient absorption and digestion. Otherwise you can just use raw. Brazil nuts also taste amazing in the base, or sunflower seeds for a more affordable option.
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