Raw Chocolate Superfood Tart

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Cacao powder, raw
  • 1 cup Raisins

• Condiments

  • 1/3 cup Coconut syrup
  • 1 tbsp Lemon juice

• Baking & Spices

  • 2 tsp Cinnamon, ground
  • 3 tsp Maca powder
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 10 tbsp Coconut oil

• Nuts & Seeds

  • 2 cups Cashew pieces, Raw
  • 1 cup Pecans
  • 1 scant cup Walnuts

• Dairy

  • 50 g Cacao butter

• Liquids

  • 100 ml Pomegranate juice or coconut water

Found on godairyfree.org

Description

Ingredients

• 1 cup (125g) pecans
• scant 1 cup (100g) walnuts
• 2 teaspoons ground cinnamon
• 1 cup (125g) raisins
• 2 tablespoons coconut oil
• 2 teaspoons maca powder
• 2 cups (250g) raw cashew pieces
• 1 tablespoon vanilla extract
• 1 tablespoon lemon juice
• ½ cup (100g) coconut oil, melted
• 50g* cacao butter, melted (can subsitute coconut butter)
• 1 teaspoon maca powder
• ⅓ cup (120g) coconut syrup, honey or maple syrup
• 100ml (about 7 tablespoons) pomegranate juice or coconut water
• ¾ cup (60g) raw cacao powder

Directions

• For the crust, pulse all ingredients in a food processor until they bind.
• Press into a 20cm/8-inch spring form cake tin and place in the fridge to set.
• For the filling, blend all the ingredients in a blender until smooth and pour on top of the base.
• Freeze for 2 hours to firm up then place in the fridge until ready to serve.
• Decorate with berries to serve.