this raw tart is vegan and paleo friendly. if you're not into the coffee flavor, feel free to leave it out and just make it double chocolate! substitute the sweetener for whatever you prefer. it only takes about 10 minutes to whip up and can serve up to 12 people.
soaking the cashews will make it extra creamy and easier to blend-but is optional. always use organic ingredients when possible!
crust:
11/2 c sprouted raw almonds
1 T finely ground coffee
1 T raw cacao nibs
1/4 t sea salt
1/2 c pitted dates
1 T coconut oil
-add almonds , nibs and coffee beans to a food processor and process until crumb size. then add in the rest of the ingredients and process until it sticks together easily between your fingers.
-press evenly into the bottom & up sides of a 9" springform or tart pan, lined with parchment paper & set in freezer while making filling.
filling:
1 c raw cacao powder
1/2 c full fat coconut milk
1/2 c organic cold brewed coffee (or more coconut milk)
11/2 c raw cashews, soaked for at least 2 hours
1/4 c raw local honey
1 t vanilla extract
1/4 t sea salt
-add all ingredients to a high speed blender and process until very smooth. pour into crust and spread evenly.
-top with raw cacao nibs & black sea salt & set in freezer until completely firm. slice and serve!
ps. the cutest little raw heirloom cacao bean!
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