This raw tart is the perfect summer dessert. It’s rich and decadent but still airy and fluffy! I have used a combination of cashews, coconut cream and Califia new Salted Caramel drink which is the dream and works so well in this recipe. I also added some dark melted chocolate to make even more indulgent, making it the perfect dessert for dinners al fresco. Make sure to garnish the cake generously with fresh berries (I love strawberries and raspberries) as they add a hint of tartness that perfectly balance the richness of the chocolate.
For the base:
2 cups of pitted medal dates (roughly 20 dates)
1 cup of almonds (you can also use a mix of almonds and walnuts)
2 tbsp of raw cacao powder
A pinch of sea salt
For the filling:
3 cups of raw cashews – soaked in water for 6 hours or overnight
1/2 cup of coconut cream
1/2 cup of Califia Salted Caramel Drink
70gr bar of dark chocolate
1/3 cup of maple syrup
1 tbsp of coconut oil
Berries, cacao nibs, chocolate squares or whatever you fancy!
Line the base of a 22cm cake tin with some parchment paper and set aside.
In a food processor add all the ingredients for the base and blitz until you have a sticky dough when pressed between your fingers. Using your hands flatten out the mixture onto the base of the tin. Place it in the freezer to set while you make the filling.
On a double boiler melt the dark chocolate, add in the coconut cream, maple syrup and coconut oil. Mix well together. Drain the cashews, add them to a blender together with the melted chocolate mixture and Califia Salted Caramel Drink. Blend until you have a super smooth and creamy consistency. Remove the tin from the freezer. Pour the cashew cream into the tin and give a good shake to spread it evenly. Place the tin back in the freezer for at least 3 hours or even better overnight. Remove the tart from the freezer and let it sit in the fridge for 30 minutes before serving it. Garnish the tart with your favourite toppings and enjoy!