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HAZELNUT & CACAO TART

RAW HAZELNUT & CACAO TART

foodworx recipe
HAZELNUT & CACAO TART
16 serves (24 cm cake base)
Equipment: Blender, Food processor
Make-time: 45 minutes and components: 3 – 4 hours soaking time, Setting time: 6 hours

INGREDIENTS:

Base:
90 gr activated (or roasted) almonds
90 gr activated (or roasted) hazelnuts
200 gr pitted Medjool dates
2 heaped tablespoons cacao powder
Pinch salt, vanilla

Filling:
200 gr cashew nuts (raw weight), soaked in cold water for 3 – 4 hours
180 ml Hazelnut – or Macadamia – or Almond milk
Vanilla, pinch salt
175 GR Maple syrup
70 ml Extra virgin coconut oil
70 ml melted Cacao butter
40 gr Cacao powder + 1 tsp for dusting

METHODE:
Base:
⦁ Blend the nuts in the food processor to rice consistency
⦁ Add dates and blend again until it starts to get sticky
⦁ Add the rest and pulse, it needs to hold together without losing the texture
⦁ Use a non-stick tart tin or line it with cling film
⦁ Press the mixture into the base and sides of the tin, even it out and refrigerate whilst making the filling
Filling:
⦁ Drain and rinse the cashew nuts, pad them dry, put into a high-speed blender
⦁ Add milk, maple syrup, salt and vanilla, blend until it is completely smooth
⦁ Pour the coconut oil and cacao butter slowly in, motor running
⦁ Add the sifted cacao powder and blend till completely smooth
⦁ Pour into the prepared tin, set for at least 6 hours, or overnight, in the fridge
⦁ To serve: Take out of the tin and dust with cacao powder; decorate with activated hazelnuts, or raspberries, flowers….

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