Such a beautiful tart, with cacao and fresh red berries. It’s not too sweet and the texture is soft and creamy. I made this cake for a family gathering and they all loved it. It’s easy to make and doesn’t need to go in the oven. This is the perfect tart if you want to impress or simply, if you just have some chocolate cravings.


Ingredients:

For the crust:
1 + 1/3 cup rolled oats
1 cup hazelnut flour
3 tbsp coconut oil
14 organic medjool dates, pitted
2 tbsp cacao

For the filling:
1 can of organic coconut milk
3/4 cup almond milk
4 tbsp of cacao (use a bit less if you want a milder taste)
1 tbsp coconut oil
2 tbsp of espresso or 4 tbsp of filtered black coffee
2 tbsp of coconut syrup
1 tsp organic vanilla powder
3 tsp agar-agar powder

Toppings:
Redcurrants
Raspberries
Elderflowers
Quinoa puffs

Instructions:
1. Start by making the crust. Mix the oats and the hazelnut flour in a food processor. Once combined, add the rest of the ingredients for the crust into the food processor. Mix until all is combined and has turned into a “dough”. Take your pie tin and press the dough onto the bottom and sides of the pie tin to create a crust. Let it cool in the fridge whilst making the filling.
2. Add all ingredients for the filling except the agar-agar powder into a sauce pan and slowly bring it to a boil. Remember to stir! As soon as it’s boiling, reduce the heat and let simmer for 1 minute. Now, add the agar-agar powder and let simmer until it has fully dissolved. Let the filling cool down for 3 minutes, stir and slowly pour it in the crust. Let it set completely in the fridge. This will take a couple of hours, I prefer to leave it in the fridge over night and then decorate it the next day. Decorate with redcurrants, raspberries, elderflowers and quinoa puffs.

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