“Bloody good” raw, vegan, gluten & sugar free chocolate tart
Boiled Eggs & Soldiers
Boiled Eggs & Soldiers
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Ingredients

  • 1/2 C raw almonds
  • 1/2 C med
  • pinch of salt
  • 3 C raw cashews
  • 5 hours
  • 1/2 C coconut cream
  • 1/3 C coconut oil
  • 1/2 C Rice Malt Syrup
  • pinch salt
  • 75 g almonds 10 g raw cacao powder pinch salt 95 g medjool dates For the topping: 450 g raw cashews (soaked in water for 3 - 5 hours, rinsed & drained) 95 g coconut cream 55 g coconut oil (melted, which isn't hard in North Queensland) 140 g Rice Malt Syrup 40 g raw cacao powder pinch of salt Instructions
  • water
  • 20 cm spring form tin with baking paper For the base
  • 7 seconds Add raw cacao, salt
  • 10 seconds Spread the paste across the bottom of the tin with the back of a spoon and then place in the freezer while you make the topping
  • 15 seconds then scrape sides and blitz again Speed
  • 15 seconds Take the base out of the freezer and pour the topping on top smoothing it out and then freezer for about
  • 4 hours or overnight
  • 3.1 http://www.boiledeggsandsoldiers.com/2015/11/bloody-good-raw-vegan-gluten-sugar-free-chocolate-tart/
  • Are you into raw tarts? Will you give this one a try?

Instructions

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