Chocolate Truffle Tart
serves about 8-10
Ingredients
for the base:
275g medjool dates (about 14)
1/2 cup (60g) cocoa powder
1/2 cup (80g) Brazil nuts
1/4 tsp vanilla powder
pinch salt
for the top:
1 cup (165g) cashews
1/2 cup (75g) cocoa butter – I used Real Food Sources drops
1/2 cup + 1 tbsp (140ml) maple syrup
1/2 cup + 1 tbsp (140ml) water
1/3 cup (45g) cocoa powder
1/4 cup (20g) raw cacao powder
5 drops liquid stevia
1/2 tsp vanilla powder
pinch salt
Method
Firstly, make the base. Add the dates, cocoa powder, brazil nuts, vanilla and salt into a food processor and blend for a few minutes or so until they have formed a sticky crumb consistency. When this is done, pour the mixture into a cake tin which has a removable base (I used a 7.5″/18 cm tin). Then, press the mixture firmly into the tin so that it sticks together and forms a base. Then, set it aside.
Next, add the cocoa butter into a small pan and place it onto a low-medium heat. Stir it together for a couple of minutes or so until it has melted. Then, pour it into a strong blender (I used my Froothie Optimum G2.1 Blender) with the cashews, water and maple syrup. Blend the mixture until it is smooth. Then, add in the cocoa powder, cacao powder, vanilla and salt, and blend again until smooth.
When the topping is smooth, get your cake tin and remove all of the topping from the blender, and pour it onto the base to cover it. Then, move the tart into the freezer to set for about 30 minutes. When the tart has set, remove it from the cake tin, slice and serve. Keep it in the fridge, or somewhere cool in between servings.
