I am really into rose flavoured desserts lately. I typically use rose water on my skin because it is said to help with lots of skin-related issues. Rose is also known to help balance testosterone levels in both men and women so in that sense it can help with acne too. I don’t really suffer from any of these issues but I just like to know about hormone balancing properties in my foods or beauty products. This recipe was a recipe I created for a beautiful hot chocolate brand called Sacred Taste. They make sustainable and ethical hot chocolates using raw cacao that is also refined sugar-free. They have four flavours and by far my most favourite flavour was rose. It is quite subtle but just enough to get a taste of it and I couldn’t help but make a beautiful dessert with it. You can find their products on their website here: https://sacredtaste.com/ and you can also use my code: HAZEL10 to get 10% off your order. If you cant find it in your area, you can just sub normal cacao powder and add a little bit of rose water.
I really wanted to try a layered dessert for this recipe, mostly for aesthetics and different textures. I don’t love making layered desserts because they do take a lot longer to make especially when you need to set them in the fridge or freezer first before adding the next layer, but it was definitely worth it for the result.
The recipe is vegan, dairy-free, refined sugar-free, and gluten-free.
|Raw Vegan Chocolate Rose Tart|| |
- 1 cup almonds
- 1½ cups pitted dates
- ¼ cup sunflower seeds
- 2 TBSP rose cacao powder (or sub cacao powder + 1 tsp rose water)
- ROSE LAYER:
- 1½ cups raw cashews (soaked for 4 hours or overnight)
- 200g canned coconut cream
- 2 TBSP maple syrup
- 1 TBSP coconut oil
- juice ½ lemon
- ¼ cup frozen pitted cherries
- 1 TBSP rose water
- CHOCOLATE TOPPING:
- 1 cup raw cashews (soaked for 3-4 hours or overnight)
- ½ cup cacao butter
- ½ cup rose cacao powder (or sub cacao powder + 1 tsp rose water)
- ½ cup maple syrup
- 1 tsp vanilla extract
- Dried rose petals for decoration.
- For the base: break down almonds in a food processor. Add remaining base ingredients and blitz until sticky. Press down evenly on the base and sides of a 22cm tart tin. Set aside.
- In a blender, blend all filling ingredients until smooth and creamy. Pour over base and place in the freezer for about 3 hours until set.
- For the chocolate topping, place all ingredients in a blender and blend until as smooth as possible. Add almond milk or water if your blender is having trouble. The mixture is quite thick.
- Spoon out over rose filling and spread out with a spatula.
- Place in the fridge to set for 3-4 hours.
- Decorate with rose petals, slice, and enjoy. For best texture, store in the fridge, but can be stored in the freezer for months if not wanting to eat straight away.