Chocolate, Raspberry Coulis & Rose Tart

This plant based rendition of a classic chocolate raspberry tart is simple, nourishing and delicious.

I like to keep one of these in the freezers for last minute dinners or gatherings. They stack really nicely (once frozen), they don’t require too many ingredients (most of the time just pantry staples), and they are quicker to defrost than normal raw cakes that are made in a springform pan.

All you need is:

Equipment:
Tart case, 22cm or bigger
High speed blender
Food processor

INGREDIENTS
Crust
1 cup sunflower seed
1 cup dried coconut (dessicated or chips)
3 tbsp raw cacao powder (or organic cocoa)
3 tbsp coconut oil (room temperature or hard is fine)
3/4 cup dates, soaked for 20 minutes in boiling water and drained

Filling
1 cup cashews
3/4 cup coconut oil
1/4 cup maple syrup (or sweetener of choice)
1/2 cup dates
1/3 cup raw cacao powder (or organic/dutch cocoa for richer flavour)
1 tsp sea salt
1 tsp vanilla bean or seeds of one pod
3/4 cup filtered water

Raspberry Couli
1 cup raspberry
1/4 cup chia seed
1 tbsp honey

Garnish
Dried rose petals

METHOD

BASE
In a food processor, blend sunflower seeds, coconut and cacao powder until crumbly. Be careful not to overprocess. Add coconut oil, and blend further. Lastly, add dates and blend until smooth. You may need to pulse it a few times to get it moving if it has formed a ball.

Press into a lined tart case, using the back of a spoon or your fingers to spread the mixture into the edges evenly. Place the crust in the fridge to set.

FILLING
In a high speed blender, place all ingredients into the jug. Starting on a low speed, blend the ingredients until smoother consistency forms (avoid over blending or creating heat). Process on high for 30 seconds to get the mixture nice and smooth. Pour the filling into the tart crust, spreading flat with a cake knife or back of a spoon.

Place the tart into the freezer to set for 1 hour.

TO FINISH
Place the berries into a saucepan to warm on a low heat. Remove from heat and stir in the chia seeds. Leave for 30-45 minutes to absorb the liquid.

Once the tart has set, take out from freezer and garnish with the raspberry coulis and rose petals to serve.