Make your own raw and healthy treat
Serves 1 round tart
1½ cups walnuts
1/3 cup cocoa
¾ cup shredded coconut
1 tbs coconut oil
1 vanilla bean seed
1 cup cashews (soaked overnight or for at least 2 hours then drained well)
100g dates (soaked in boiling water for 10 mins then drained)
50g rice malt syrup
150ml coconut oil
250ml coconut cream
½ cup coconut oil
2½ tbs cocoa
2 tbs rice malt syrup
tiny pinch of salt
¼ cup roasted peanuts, roughly chopped
METHOD: Base - Prepare a 23cm round spring form pan - coat with a little coconut oil to allow baking paper to stick to base and sides and make sure it is all smooth with no creases. In a food processor add walnuts, coconut, cocoa and dates and process until crumbly. Add coconut oil and vanilla - process until a little sticky.
Press this into the base of the pan until smooth and place in the freezer while you prepare the filling.
Filling - drain cashews well then place all the ingredients in the food processor and process for at least five minutes or until smooth. Pour this over the base and place back in the freezer to set for a few hours.
Chocolate topping - scatter the peanuts in the centre of the cake. Combine all the chocolate ingredients in a bowl and pour over the nuts, keeping to the centre, so don't go too fast. Refrigerate for at least an hour to set completely or overnight.