A delicious and raw dark chocolate tart that just has to be tried to be believed!
150g rolled oats
1/2 cup buckwheat flour
50g solidified coconut oil
1/4 cup rice malt syrup
2 tsp water
1 tsp vanilla extract
Pinch of salt
125g fresh raspberries
125g fresh blueberries
A sprinkle #forestsuperfoods cacao nibs
2 x cans coconut milk
1/3 cup rice malt syrup
10g coconut oil
1/2 tsp vanilla bean paste
1/3 cup #forestsuperfoods cacao powder, sifted
- Preheat oven to 180C (fan-forced) or 160C (conventional). Grease a 2.5cm-deep, 24cm (base measurement) fluted tart tin with removable base with coconut oil.
- Process the oats, walnuts and buckwheat flour in a food processor until finely chopped. Add the coconut oil, rice malt syrup, water, vanilla and salt. Process until well combined and mixture comes together.Press firmly over the base and sides of the prepared pan. Bake for 20-22 minutesor until golden and firm. Set aside to cool completely.
- Meanwhile, for the cacao ganache, place the coconut milk, syrup, coconut oil and vanilla in a heatproof bowl. Whisk in the cacao powder. Set over a saucepan of just simmering water (don’t let the bowl touch the water) over low heat. Cook, stirring often, for 30-35 minutes or until thickened. Remove from heat. Set aside for 10 minutes to cool slightly. Pour ganache over the prepared base. Set aside for 1 hour or until set.
- Sprinkle with raspberries, blueberries, #forestsuperfoods cacao nibs or #forestsuperfoods bee pollen.