Prep time: 30 minutes (+ soaking time) | Cooking time: 20 minutes | Serves: 4
Vegan, Dairy Free and Gluten Free
- 45g gluten free rolled oats
- 40g raw almonds
- 3 tbsp coconut sugar
- 1/8 tsp pink salt
- 2 tbsp + 1 tsp melted coconut oil
- 100g raw cashews (soaked 4-6 hours and rinsed)
- 120ml coconut cream
- 3 tbsp. melted raw cacao butter
- 3-4 tbsp. maple syrup
- 2 tsp raw cacao powder
- 2-3 tsp finely ground coffee beans
- Pinch of pink salt
- Handful of fresh blueberries
- Freeze dried, chocolate coated strawberries
- Rose petals
- Coffee beans
- Preheat oven to 170⁰C. Place all dry crust ingredients in a food processor and process well until it reaches the consistency of flour.
- Add melted coconut oil and process until it becomes like wet sand.
- Press the mixture against the sides and the bottom of the tart tin. Bake it for about 18-20 min or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour.
- Place all mocha filling ingredients in a high-speed blender and blend well. Layer it over the crust and freeze it until set.
- Remove from the tin and garnish with fruits and chocolate.
We used a 10cm×25cm×ｈ2.5cm (550ml) tart tin to make this one, however you can use any tin you have at home that is around this size.
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