This Sugar Free Chocolate Tart is semi raw. The base is baked but the cream is raw, both still very healthy for all the sweet tooth’s.
- 1 cup hazelnut meal or almond meal
- 1/3 cup raw cacao powder
- 1 teaspoon baking powder
- 1 tablespoon rice malt syrup or any other sweetener you prefer
- 40g salted butter, diced or coconut butter
- 1 tablespoon water
Drain cashews, place in blender and blend on high until almost smooth. Add cacao, lemon juice and vanilla, pulsing until combined. Warm the coconut oil and rice malt syrup until melted, then add to the mixture and continue blending on high until you have a smooth cream, with a mousse-like consistency. Fill cooled tart with cashew cream and refrigerate for at least 30 minutes prior to serving. Decorate with preferred fruit.