BY Ceres Organics
Ready in 60 minutes + chilling time | Serves 16
FOR THE CRUST
½ cup Organic RAW Cacao Powder
½ cup Organic Brazil Nuts
pinch of vanilla powder
pinch of salt
½ cup Organic RAW Cacao Butter
1¼ cup Organic Cashews, RAW Whole (soaked for a minimum of 2 hours)
⅓ cup filtered water
3 tablespoons lemon juice, plus zest of 1 lemon
¾ cup Organic RAW Pitted Dates (soaked for a half hour)
⅓ cup Organic Maple Syrup
1 cup Organic RAW Cacao Powder
1½ teaspoons vanilla powder
½ teaspoon sea salt
Organic RAW Cacao Nibs (to garnish)
Add all the base ingredients, excluding dates, to a food processor, and process to a fine flour. Add dates and process again. The mixture should hold together – add a tablespoon of water if required.
Line the bottom of a 18-20cm round cake tin with baking paper and grease the sides with a little coconut oil. Add base mixture and press down firmly with the palm of your hand. Place in the fridge while you make the filling.
Melt coconut oil and raw cacao butter separately in a water bath and set aside.
Add cashews, water, lemon juice and zest to a high speed blender and process. Add remaining ingredients, except the coconut oil and cacao butter, and process to a smooth consistency.
Transfer mixture to your food processor, and gradually add your melted coconut oil and cacao butter while processing on low speed.
Continue processing until your mixture is completely combined, and thick and shiny.
Remove the base from the fridge and spread over the filling. Cover with plastic wrap and leave to set in fridge for at least 6 hours, or overnight.
Once set, garnish with cacao nibs, additional lemon zest and sea salt flakes. This tart will store for 4 – 5 days in the fridge.