Raw Vegan Chocolate Blackberry Long Tart
Total time
Hazel & Cacao: Hazel & Cacao
Recipe type: Dessert
Serves: 12
- BASE:
- 2½ cup walnuts
- ½ cup rolled oats (gluten-free if necessary)
- 1 cup pitted dates
- ½ cup cacao powder
- FILLING:
- 1½ cups cashews (soaked for 3-4 hours or overnight)
- ¾ cup coconut cream
- 2 TBSP maple syrup
- 1 TBSP coconut oil
- juice 1 lemon
- ⅓ cup fresh blackberries
- For the base: process walnuts in a food processor until broken down, add the rest of the base ingredients and process until sticky.
- Press into the base and sides of a long tart tin. You can use another shape if you prefer. Set aside.
- For the filling: add all the ingredients into a high-speed blender and blend until smooth and creamy.
- Pour over the base and set in the freezer for 3-4 hours until set.
- Decorate with berries or toppings of choice, serve and enjoy.
- For best texture, keep this in the fridge once set because it becomes very frozen in the freezer.
Recipe by Talida Voinea at https://talidavoinea.au/raw-vegan-chocolate-blackberry-long-tart/
3.5.3240