No Bake Chocolate Tart
Chocolate! Need I say more ? It speaks for itself ; It is the food that tastes good and makes you feel good too. But when i say Chocolate I mean Real Chocolate .Not the store bought , commercial sugar loaded – junk food.
I mean real Unsweetened Cocoa , I mean Dark Chocolate , I mean the non-processed Cocoa and not the Alkalized one that has lost unto 90% of its Anti-Oxidants.And that is exactly what I have used to make this No Bake Chocolate Tart.
I decided to sweeten the cocoa with Figs – The superfood for the gut. It is high in fibre hence aids the waste through the gastrointestinal tract in moving more swiftly & efficiently.
Not only that , we have Walnuts and Dates fostering the nutrients in this dish too.Sure to boost your energy and adding earthiness & extra sweetness to the dish. This No bake Chocolate Tart is stuffed with goodness!
Pre time : 15 mins
Total time : 2 hours
Serves : 9-10 people
For the Filling:
2/3 cup Cashew (soaked over night & blended)
1 cup Greek Yoghurt
1/2 cup Melted Coconut Oil
1/2 cup Figs Pureed
1/4 cup Maple Syrup
4 – 5 Tbsp of Unsweetened Cocoa Powder
For the Base:
1 cup Pitted Dates
1 cup Walnuts
1/2 cup Rolled Oats
1 tsp Cinnamon
In a food processor blend together all the ingredients to make the base – Dates , Walnut , Oats & Cinnamon ; till you reach a crumbed semi-dry mixture consistency.
If the mixture is wet add some more Oats/Walnuts ;
If the mixture is too dry then add a few more Dates .
In a muffin tin , place parchment paper muffin case . Divide and Scoop in the mixture and press it to make the base . Make sure to press it down , allowing some of the crust to come up on the sides. Place the tin in the freezer for 15 mins to firm up .
In the meantime , put all the ‘filling ingredients‘ in a food processor and blend till it reaches a creamy smooth consistency . Scrape down the sides and pulse it a few times to avoid any lumps . Tweak the flavoring as you are blending – add extra Maple Syrup if required that is . If it doesn’t come together easy add an extra spoonful of the coconut oil .
Take the muffin tin out of the freezer and pour in the filling equally and tap it to release any air bubbles . Place it back in the freezer for a couple of hours.
Pop them out of the tin and garnish with fresh Figs and Edible Flowers just before you serve it.9
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