Raw Chocolate Raspberry Tart

• Vegetarian
• Gluten free

• Produce

  • 8 tbsp Cacao powder
  • 1/2 cup Dates, pitted
  • 4 tsp Ginger, powder
  • 3/4 cup Raspberries, fresh

• Condiments

  • 1/4 cup 100% pure maple syrup, pure

• Baking & Spices

  • 4 pinches Sea salt, coarse
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Cashews
  • 1 cup Coconut flakes
  • 2 cups Nuts

• Dairy

  • 1/4 cup Cacao butter
  • 1/4 cup Nut milk

Found on ascensionkitchen.com

Description

Ingredients

• 2 cups nuts (cashews, walnuts or almonds)
• 1 cup coconut flakes
• ½ cup dates, pitted (about 115g)
• 2 tablespoons cacao powder
• 1 tablespoon coconut oil
• 2 teaspoons ginger powder
• 2 pinches coarse sea salt
• 1 cup cashews, soaked in water for 2-8 hours
• ¼ cup nut milk
• ¾ cup fresh raspberries
• ¼ cup 100% pure maple syrup
• ¼ cup + 2 tablespoons cacao powder
• ¼ cup cacao butter
• 2 tablespoons coconut oil
• 2 teaspoons ginger powder
• 1 teaspoon vanilla extract
• 2 pinches coarse sea salt

Directions

• Place nuts in food processor and blend till they become a fine meal.
• Add coconut flakes and blend till fine.
• Add cacao, ginger, salt and coconut oil, blend to combine.
• Add dates last one by one as motor runs, blend till well combined.
• Line a rectangle tart tin with plastic wrap, then transfer base mixture and press into tin. Use your fingers to press the mixture right into the grooves, take time to get into the scalloped edges for the best end result. Set in freezer.
• Drain the soaked cashews and add them to a blender with the maple syrup and raspberries. Blend till smooth.
• Add all other ingredients and blend till combined.
• Pour mixture over the base and set in the freezer.
• Decorate with flowers and fresh raspberries to serve, keep in the fridge or freezer.