Raw Chocolate Tarts:for 4 medium size tart tins | preparation time: 35 minutes (+ soaking of the cashews + 6h cooling time)
100 g almonds
2 tbsp pecans (about 9 pecans)
5 tbsp coconut chips
2 tbsp cocoa powder
2 tbsp maple syrup
1 tbsp maca powder
2 tbsp coconut oil
140 g cashews
50 ml maple syrup
160 ml plant-milk
1 tsp bourbon vanilla
1 tbsp lemonjuice
3 tbsp cocoa powder
3 tbsp desiccated coconut
3 handfuls of raspberries
1 handful of cocoa nibs
some chocolate sauce
1.Soak the cashews overnight in water.
2.for the cake base: roast the almonds, the coconut chips and the pecans in a pan without oil at medium heat until the coconut chips get a little brown (about 5-10 min)
3.Put the nuts in the mixer and shred them.
4.Heat 2 tbsp coconut oil until it gets liquid. Add it to the nuts in the mixer and mix it together with maple syrup, maca powder and cocoa powder
5.Line the tins with plastic wrap and fill every of them with 3-4 tbsp of the cake-base-mixture. Press it slightly by means of a tablespoon.
6.for the filling: blend the cashews in a mixer ( without the soaking water), add the milk and mix again until there aren't any clots left.
7.heat 2 tbsp coconut oil until it gets liquid and add it together with the maple syrup, lemon juice, bourbon vanilla, cocoa powder and desiccated coconut to the cashews in the mixer. Blend the cashew cream until you get a creamy mixture!
8.Pour the dough evenly in the cake tins, smooth it down and cover the tins with plastic wrap.
9.Place in the fridge for at least 6h, better overnight. Serve it with the raspberries, a few cocoa nibs and some chocolate sauce! Enjoy!