Here's another delicious treat that you can make in blackberry season. It's raw and natural, so there's no need to feel too guilty. It's definitely one of our recommended "go to" dessert snacks while trying to behave on your teatox.
The tart has a rich, chocolate base with a nice firm texture. The blackberry cashew cream is just right in sweetness and adds a nice velvet texture to contrast the base. In other words, it's a great combination of flavour and is one dessert you have to try!
Prep time: 30 minutes
Cook Time: 0 minutes
Servings: 6 mini tarts or 1 large one
You will need:
- 1 cup of baking dates
- 1/2 cup nuts (e.g., almonds, pumpkin seed, walnut)
- 1/2 cup coconut flakes
- 2 tbsp ground flax seed
- 3 tbsp raw cacao powder
- 2 tsp water
- 1/2 tsp cinnamon (optional)
- 2/3 cup cashews (soaked overnight)
- 1/4 cup coconut milk or other nut milk
- 1/3 cup blackberries
- 2 tsp or equivalent of sweetener (e.g., maple syrup, agave, xylitol, stevia)
- 1/4 tsp vanilla bean paste
Steps to make:
- Add all ingredients to a food processor and process until it forms a solid, consistent sticky mass.
- Depending on whether you're making individual tarts or one large one, find a suitable sized container, line it with plastic wrap and press the mixture in until the base is formed. Aim for roughly a 1/4 inch thickness. Then place into the freezer to set.
- Add cashews to the food process and process for several minutes until it reaches a peanut butter like consistency.
- Next, slowly add the coconut milk and vanilla bean past. Preferably you can keep your processor running while adding. If you can't, just add a small amount, then process, then add more and repeat until all contents are added.
- Process the mixture until it becomes creamy and then add the blackberries.
- Process until you have a homogenous mixture.
Putting it Together
- Take the casings out of the freezer and spoon the cream into them.
- Place a few blackberries on top of the cream.
- Put back into the freezer and remove 10 minutes before serving.