Need some sweet inspiration for the holidays? Try my Christmas tree chocolate tart made with tahini and maca: it’s just right for this festive time of year. Decorate the dessert with pomegranate ornaments and two fig slices as a topper. Pro tip: add fresh sage leaves to bring this flavor combination to the next level!
INGREDIENTS
FOR THE BASE (for 6 tarts of 4 inches - 10cm)
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2 cup raw almonds
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8 big soft Medjool dates, pitted and chopped
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1/4 cup cacao powder
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2 Tbsp cacao nibs
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2 tsp tahini
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1/2 tsp pure vanilla extract
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1/4 tsp pink Himalayan salt
FOR THE CHOCOLATE CREAM
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2 + 1/2 cup cashews, soaked for at least 6 hours
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1/2 cup cacao powder
- 1 cup almond milk, homemade (*See note)
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1/4 cup coconut nectar
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2 Tbsp coconut sugar
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2 Tbsp peanut butter (optional)
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2 tsp maca powder
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2 tsp tahini
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1/2 tsp pure vanilla extract
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1/2 cup coconut oil, melted (+ 3 extra Tbsp at the end)
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1/3 tsp pink Himalayan salt
PREPARATION
INSTRUCTIONS
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To make the base, pulse the almonds in a food processor until they break down into small pieces.
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Add the chopped dates, cacao powder, vanilla, tahini and salt and blend again until it sticks together into a dough (If your dates are not soft enough, pre soak them in hot water between 15-30 minutes to soften)
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Add cacao nibs last and pulse a few times until incorporated.
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Divide your dough in 6 equal parts and line the base of your pans with plastic wrap.
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Gently press the dough into the pans with your fingers and place them in the freezer until set.
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In the meantime prepare the chocolate cream blending all the ingredients together, except the coconut oil, in a high-speed blender until very smooth and creamy.
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Stream coconut oil and blend until incorporated. Don’t over blend the mixture.
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Pour the mixture into the tart molds, cover, and freeze for at least 2 hours or until set.
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Add 3 extra Tbsp of coconut oil to remaining cream, blend for a few more seconds and refrigerate in an airtight container until ready to use.
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One hour before serving, remove molds from the freezer.
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Fill a pastry bag with the reserved chocolate cream and decorate the top of your tarts (I used a closed star piping tip)
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Garnish with pomegranate seeds, figs, and sage leaves if desired.
* to make your own almond milk just blend 1 cup of soaked almonds with 3 cups of filtered water and a pinch of salt, and strain the mixture through a nut milk bag.
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