Coffee and Chocolate Tart with Oats and Hazelnut Crust

0
Print

Coffee and Chocolate Tart with Oats and Hazelnut Crust


Description

Vegan and Gluten-Free.


Scale

Ingredients

  • 20cm (8”) tart tin with removable bottom

Crust (Dry):

  • 90 g gluten free oats
  • 90 g raw hazelnut
  • 6 Tbsp. coconut sugar
  • 1/4 tsp pink salt

Crust (Wet):

  • 4 Tbsp. melted coconut oil .

Coffee layer:

  • 120g raw cashews (soaked 46 hours and rinsed)
  • 2/3 cup (160ml) coconut cream
  • 3 Tbsp. melted raw cacao butter
  • 34 Tbsp. maple syrup
  • 34 tsp finely ground coffee beans (I used espresso dark roast)
  • Pinch of pink salt

Chocolate layer:

  • 100g raw cashews (soaked 46 hours and rinsed)
  • 1/3 cup (80ml) coconut cream
  • 3 Tbsp. melted raw cacao butter
  • 34 Tbsp. maple syrup
  • 3 Tbsp. raw cacao powder
  • 1/4 tsp vanilla paste
  • 1/8 tsp pink salt

Instructions

  1. Preheat oven to 170⁰C/350F. Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour.
  2. Add melted coconut oil into the food processor and process until it becomes like wet sand.
  3. Press the mixture against the sides and the bottom of the tart tin. Bake it for about 16-18 min or or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour.
  4. Put every ingredient for the coffee layer in a high-speed blender and blend well. Layer it over the crust and freeze it until set.
  5. Repeat the same process for the chocolate layer. Add more raw cacao powder and sweetener if you want. Freeze it over night.
  6. Take out the cake from the tin and garnish with fresh or frozen fruits.

LEAVE A REPLY

Please enter your comment!
Please enter your name here