This unbelievably delicious raw chocolate tart created by our resident executive chef and is gluten free, dairy free, and refined sugar free. Cocoa is abundant in positive health benefits, being extremely high in antioxidants and magnesium, making it good for the heart, skin, blood pressure and stress levels.
Raw Dark Chocolate Tart
with cashew nuts, organic coffee, cacao & raspberries
For the Tart Shell
300gr Stone ground oats
300gr Almond flour
100gr Coconut flower nectar or Agave nectar
Pinch of salt
For the Coffee & Chocolate filling:
200gr Cashew nuts soaked
80 gr Water
80gr Coconut nectar or Agave nectar
65 gr Cold pressed Coconut oil
50gr Cacao powder
3 gr Organic coffee powder
Pinch of salt and vanilla
450 gr Raspberry Puree
50 gr Coconut nectar
5 gr Agar agar
For the tart shell
Place the oats, almonds and cacao powder into your food processor. Pulse for a few seconds.
Add the coconut nectar, water and a pinch of salt .Pulse until the mixture is combined.
Take the mixture out of the bowl and place on a silicone mat or wax paper. Place another mat on top and roll flat. (About 5cm thick). Lift up your dough and carefully place it into your tart shell.
Push down on the base and carefully around the sides making sure that it is evenly spread out.
Take a knife and cut around the edges to get a nice even finish. Place in the fridge to chill while you prepare the filling.
For the filling
Soak you cashew nuts in filtered water for around 2 hours. Once soaked remove the water and place the nuts into you blender with 80 grams of water. Blend on high until smooth. Now add the rest of the ingredients and blend until the mixture is smooth. Take out your tart shell and pour your mixture into it. Place the tart into the freezer.
Tip: it is easier to cut the tart when it is frozen and then place the cut pieces in the fridge until ready to serve.
For the Gel
Place the raspberry puree, nectar and agar in a small sauce pan. Mix well and then bring up to a boil. Let it boil for 30 sec and then take of the heat. Place the mixture into a container and let it set in the fridge. Once set remove from the container and place in a blender. Blend on high until nice and smooth.
Place a small dollop of raspberry puree on or plate and using the back of a spoon; push the gel across the plate to get that cherry finish.
Place your chocolate tart on the top and decorate with some chocolate décor or some fresh raspberries.
Now sit back and enjoy…