I am so excited to share this recipe with you all!! I am kind of proud of myself for managing to make this. I usually have to have help with cooking/baking because of my disability, but I managed to create this one on my own! It may have taken me three or four times as long as I kept having to lie down and rest, but I did it!! And it was worth the effort, because this rich, indulgent, chocolate creation is absolutely dreamy.
This tart is dairy free, gluten free and refined sugar free, so absolutely no nasties, and it is made with all natural ingredients to ensure that it is as healthy as possible. It’s almost guilt-free! But don’t think for a second it’s going to be bland because there’s no cream or chocolate in it…it’s absolutely bursting with a chocolatey, rich flavour and the base is so chewy and decadent!
It’s almost gone and I only made it two days ago! I hope you all love this as me and my Mum do
1 cup pecan nuts,
1/2 cup brazil nuts,
1/2 cup walnuts,
1 cup pitted dates,
pinch of pink himilayan salt.
1 cup pitted dates,
1/2 cup cashews,
3 heaped tbsp raw cacao powder,
3 tbsp Meridian Foods almond butter,
1 cup almond milk.
Preheat oven to gas mark 6. Add all of the base ingredients apart from the dates into a food processor and process until you have a coarse meal. Add the dates and process again until the ingredients stick together when pressed between your fingers.
Pour the sticky mixture into tart tin lined with baking paper. Press the mixture down with the back of a plastic spoon so that it evenly covers the base and sides of the tin. Punch holes around the bottom with a fork and bake for 10 – 15 minutes, until brown.
While the base is baking, make the filling. Add all of the ingredients into a food processor and process until you have a smooth paste. Start with using 1 cup of almond milk and add more as you go along if you need to to help it blend.
Pour the filling into the base and smooth over with a spatula/knife and transfer the tart to the fridge. Leave it for at least 3 hours, preferably over-night, so that it had time to set properly.
Once you’re ready to serve, top the tart with sliced strawberries and enjoy