This cacao recipe is a rich dessert for a special occasion that’s as easy to make as it is impressive.
2 1⁄2 cups raw cashews
1 270mL can of Coconut Cream
5 Tbsp Cacao Powder
3 Tbsp Coconut Nectar (use Agave Nectar or Brown Rice Syrup for Raw)
2 tsp Vanilla Extract
pinch of salt
Strawberries (about 2 punnets)
Soak the cashew nuts in water overnight.
Tip: if you haven’t time to soak and you don’t mind the tart not being raw you can simmer the cashews in water for 15-20 minutes to prepare.
Prepare a 22cm springform cake tin by greasing then sprinkling 1⁄3 cup of the dessicated coconut over the base. This will help the tart to slide easily from the base when removed.
Add the dates, nuts and 1⁄2 cup of desiccated coconut, cacao powder and salt to a food processor and process till finely ground.
Gently melt the cacao butter, then add to the food processor and blend again to combine.
Press the base firmly into the tin and up the sides. Place in the fridge to set.
Rinse the food processor then add all the mousse ingredients and blend till smooth. This may take a few minutes. Don’t sweat it if you can’t get it completely smooth, when eaten with the
nutty base you won’t notice any slight graininess in the mousse.
Slice half the the strawberries in half and place in the base. Pour the mousse over and smooth the top. Place in the fridge to set for at least 2 or 3 hours.
Remove from tin by sliding a knife around the sides and sliding on to a plate. Decorate with remaining strawberries, and raw grated chocolate. Serve with whipped coconut cream.
Gluten Free ✓
Low FODMAP X
Refined Sugar Free ✓
Nut Free X
Soy Free ✓
Dairy Free ✓
Egg Free ✓