Raw Vegan Chocolate Cherry/Strawberry Tart Recipe #345734
Found something similar on youtube, I've tweaked it a little to suit my taste. Presents beautifully for company and tastes very delicious and of course it is full of nutrients and living enzymes. It sets after a couple of hours but also is very good served straight away. Soak the almonds overnight and the nuts for 30-60 mins. If in a hurry the almonds can be used unsoaked. Strawberries also work great.
30 min | 30 min prep
SERVES 6
BASE
- 1 1/2 cups almonds (soaked overnight, soaking optional)
- 1/2 cup hazelnuts (soaked for 30-60 mins)
- 1-1 1/2 cup dates
- 1 pinch salt
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa nibs (optional)
FILLING
- 1 cup cashews (soaked 30-60 mins)
- 1 cup dates (soaked 30-60mins)
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 pinch salt, 3 tbsp
TOPPING
- 3 cups fresh cherries (pitted and halved)
- 1/4 cup of shaved coconut
SAUCE
- 1 tablespoon cocoa powder
- 2 tablespoons agave nectar
- soak almonds overnight. when ready to make it soak the other nuts and dates in separate bowls for 30-60 mins while measuring out the other ingredients.
- Base: process the almonds, salt and cocoa nibs until a coarse meal texture and then add the dates and vanilla until it clumps together and holds. Press it into a 10-12 inch tart/quiche tin with a pop out base. Chill in fridge.
- Filling:Process the cashews with some of the soaking water until creamy and smooth. Add in the other filling ingredients and process until thick and moussy but it still stays on the spoon. You will need to add soaking waters until you get the right consistency. Spread over the base.
- Topping: put the cherries on the filling and then sprinkle the coconut over it all. Chill for 1-2 hours. You can serve straight away if in a pinch.
- For the sauce mix together the cocoa and agave nectar into a sauce consistency. you can add more or less agave to suit your taste. Drizzle over the tart when serving. Cheers.
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5 stars