Raw Chocolate and Raspberry Tart
Serves: 8
Ingredients
To make Raw Chocolate and Raspberry Tart, you'll need:
FOR THE TART BASE: - 100g raw almonds
- 100g dried soft pitted dates, roughly chopped
- 25g unsweetened cocoa powder
- 1 tsp. vanilla extract
- Pinch of salt
- 3 tbsp. water
FOR THE RASPBERRY FILLING: - 200g raspberries
- 150 raw cashews, soaked in water for half an hour
- 1½ tbsp. runny honey
- 100ml fresh lemon juice
- A few extra whole raspberries to garnish
Method
FOR THE CRUST: - Blend the almonds, dates, cocoa powder, vanilla extract, salt and water until the mixture clumps.
- Roll out this pastry and use it to line 4 loose bottomed tartlet tins.
- Chill the pastry-lined tins in the fridge for 15 minutes.
FOR THE RASPBERRY FILLING: - Blend the raspberries, cashews, honey and lemon juice in a food processor. If the mixture's too thick, add a little extra lemon juice.
- Pout this filling into each tart case, garnish with whole raspberries, and tuck in!
Nutritional Facts (Per Serving)
Calories 226 | Total Fat 14g | Saturated Fat 2.2g | Carbohydrates 23g | Fibre 5g | Protein 6.8g
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