15 Jan Raw Chocolate Tart – Gluten Free, Refined Sugar Free
Raw chocolate amazingness! Naturally gluten free and refined sugar free. It has just the perfect amount of decidents and sweetness without being to rich. The actual recipe itself is quite versatile, the base is actually my chocolate truffle recipe so if you make to much you can roll the rest into balls and pop in the freezer for a chocolately treat.
Then if you don’t have a round tin you could make into a raw brownie by using a square tin. You could also make it thicker by using a much smaller dish, as I used a 23cm tin. I decided I wanted to make it a little flash with some dried raspberries and edible flowers on top, but its amazing just as is and you could serve up with some yogurt or cream along with fresh in season fruit or a dusting of cacao powder.
I made this up when I was feeling inspired and have kept it in the freezer to pull out a slice when I have the urge or guests over as a great wee treat. Slice thinly to make it last longer and enjoy!
Ingredients For Base
3 cups coconut
1/2 cup raw cacao powder
1 cup dates
Ingredients For Top
2 cups cashews soaked in water for 12-24 hours
1/2 cup raw cacao powder
1/2 cup carob powder
1/2 cup coconut oil
2 tablespoons honey
2 tablespoons water
1 teaspoon vanilla extract
Instructions For Base
For the base, place the dates into a pot, cover with water and bring to a boil. This helps to rehydrate them and make them more digestible. Then drain and save some of the water into a glass if needed later on.
Place the dates, cacao and coconut into a food processor and blitz up until well combined. If it is to dry add some of the date juice to make it stickier.
Then line a 20 cm spring form tin or square tin and press the base into the tin. Making it approx 2cm thick. If you have extra base mix left over or you double the recipe you can roll into truffles and pop into freezer as a great little treat.
Instructions For Top
Now for the top you will need to of soaked your cashews for 12-24 hours.
Then place the soaked cashews into a food processor with all other ingredients and blitz up until smooth in texture.
Pour this mix over the top of the base. Spread evenly and tap the dish on the bench or floor a few times to really allow the top to sink down into the base and settle without any bubbles between layers.
Cover the dish and place into the freezer to set.
I kept it in freezer and 15-30 minutes before I slice.
Then slice up and keep what doesn’t get eaten in freezer.
Anytime I want to have some I bring a slice out to soften for 10-15 minutes
Dress up with dried raspberries how I have or with fresh fruit.