Brazil Nut, Cacao, Raspberry and Chamomile Tarts

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Brazil Nut, Cacao, Raspberry and Chamomile Tarts


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Ingredients

  • Makes 3 small-medium tarts
  • For the base
  • 1/2 cup activated (and dehydrated) Brazil nuts
  • 1/4 cup cashews
  • 2/3 cup soft dates, pitted
  • 1 Tbsp cacao nibs
  • 1 1/5 Tbsp raw caco powder
  • 1 Tbsp coconut oil, melted
  • Method
  • 1. Place nuts into a food processor, and pulse to form crumbs.
  • 2. Add remaining ingredients, then pulse to form a sticky dough ball
  • 3. Divide the mixture into three, then press into tart shells. Set aside.
  • For the mousse
  • 1 Tbsp chamomile flowers, ground into a powder
  • 1 1/2 cups fresh raspberries
  • 1/4 cup raw cacao powder
  • Flesh from 1 medium, ripe avocado
  • 1/2 cup coconut milk
  • 2 Tbsp ricemalt syrup
  • 1 tsp pure vanilla extract
  • 1 Tbsp coconut oil, melted and cooled slightly
  • Method
  • 1. Add all ingredients to a high-speed blender and blend until very smooth and even
  • 2. Spoon into bases, then use a spoon to smooth out.
  • 3. Set in the fridge for 4+ hours. Serve with fresh raspberries, and coconut yoghurt.
  • Note- I used raw, vegan caramel chocolate to decorate the tarts with. Totally optional.

Instructions

 

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