After observing my old flatmate and friend Sarah make delicious raw treats over the years, I had always wanted to give it a try. Yesterday, I finally did… and wish I hadn’t waited so long!
For those who have never heard of raw desserts, they refer to sweet items that are usually made out of nuts, dried or fresh fruits and/or seeds and that require no baking time.
Raw cake recipes can be quite intimidating, with long prep time and ingredient I cannot pronounce. To be honest… I don’t think I am patient enough for them (yet)!
So for my first Raw & Vegan dessert making experience, I decided to start with something not too complicated, using only things I already had in the pantry.
I combined & modified a few existing recipes, and ended up finding it super easy and simple. It was a perfect introduction to raw cakes! And oooooh so delicious!
There are two steps to this Tart: the crust and the filling.
This recipe features mainly chocolate, but you could easily use the same principles with other ingredients. Get creative!
Chocolate & Espresso Tart
What you will need:
For the Crust:
- 2 cups of Almond Meal
I used 1 1/2 cup of Almond Meal plus 1/2 cup of coarsely ground almonds for an extra crunch, but this is optional
- 1/3 cup of Cocoa Powder, unsweetened
- 1/2 cup of Coconut Oil, melted
- 1 tbsp. of Rice Malt Syrup
This is the sweet element. If you do not have rice malt syrup, you can use any type of syrup, molasse or honey
For the Filing:
- 3/4 cups of Soy Milk
You can also use Coconut or Almond Milk instead
- 220gr of Dark cooking Chocolate
- 1/4 cup of Espresso Powder
If you have a coffee grinder, it is the equivalent of one shot of ground coffee beans.
It needs to be ground as thinly as possible.
- 1/4 cup Shredded Coconut
- Optional: some Shredded Coconut and Cocoa Nibs as a garnish
- To make the crust, combine all the elements in a bowl and stir well together. You should end up with a thick paste.
If it looks dry, add a little bit more Coconut Oil
- Grease a round tart tin with a little bit of coconut oil and start pressing the mixture evenly into the tin until a tart crust is formed.
- For the filing, chop the Chocolate and put in a bowl.
- Warm up the Milk in a pot then pour on top of the chocolate.
Stir well until the warm milk has melted all the chocolate.
The ganache should be silky and smooth.
- Add the Espresso Powder and Shredded Coconut and mix well.
- Pour the Chocolate Ganache on over the crust, and put in refrigerator to set for at least an hour or two.
This step in really important – the tart will start melting very quickly so it really needs to have time to set, and be kept refrigerated until eating (and put back in fridge if there are any leftovers…)
- Optional: to finish the tart, sprinkle some Shredded Coconut and Cocoa Nibs over the tart as a garnish.