Don’t those four words sound yummy? The idea of combining them in a raw dessert came to me as I sipped the most delicious latte I’d ever made. Maca is top on my list of superfoods. Its nutty taste, with a hint of butterscotch, is the secret to the tart’s wonderful flavor. If you’re a coffee lover (or even if you’re not) you must try this dessert, made sweet and delectable with coconut nectar.
INGREDIENTS
FOR THE BASE (for 2 tarts of 12 cm - 4,75 inches)
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1 cup raw Brazil nuts
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1/2 cup coconut flakes
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1/2 cup dates, pitted and chopped
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1 Tbsp + 1 tsp raw cacao nibs
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1/4 tsp pure vanilla extract
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1/2 tsp coconut oil, melted
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Pinch of pink Himalayan salt
FOR THE COFFEE FILLING
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1 + 1/2 cashews, soaked for at least 6 hours
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1/4 cup espresso (around 4 shots)
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3 Tbsp + 1 tsp coconut nectar
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1/4 cup almond cream (*See notes)
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1 + 1/2 tsp maca powder
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3/4 tsp pure vanilla extract
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1/4 cup cacao butter, melted
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Pinch of pink Himalayan salt
FOR CHOCOLATE GANACHE
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1 Tbsp cacao powder
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1 Tbsp maple syrup
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1/2 Tbsp coconut oil, melted
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Pinch of pink Himalayan salt
PREPARATION
INSTRUCTIONS
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To make the base, pulse the Brazil nuts and coconut flakes in a food processor until they break down into small pieces.
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Add the chopped dates, vanilla, coconut oil, and salt and blend again until it sticks together into a dough.
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Add cacao nibs last and pulse a few times until incorporated.
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Press the dough evenly into two 12 cm (4,75 inches) tart pans and freeze until set.
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In the meantime prepare the coffee filling blending all the ingredients together, except the cacao butter, in a high-speed blender until very smooth and creamy.
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Stream cacao butter and blend until incorporated. Don’t overblend the mixture.
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Pour the coffee mixture into the two tart molds, cover with plastic wrap and freeze for at least 2 hours or until set.
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Store the cream leftovers in a bowl and refrigerate until ready to decorate the tart.
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One hour before serving, remove the molds from the freezer.
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Pipe the reserved coffee filling over the top using a closed star nozzle. Decorate with coffee beans and with chocolate ganache (optional).
* To prepare almond cream just blend 1 cup of soaked almonds with 2 cups of filtered water and strain the mixture through a nut milk bag.
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Lore, your website is absolutely gorgeous! I am in love with everything and your photography, as you already know, is so incredible! So proud of you!
Thanks a lot, Nisha! It makes me so happy to hear that. You are always a big inspiration!
what unit is the cocao butter? 1/4 cup?
Hi Nicola! Yes, it is 1/4 cup of melted cacao butter, I just edited it.
So sorry for my mistake!
Lore
I finally downloaded your book Lore. I may try this one first simply because of the coffee beans. Looking forward to see the rest of your book.-Dan
Hello Dan! Thank you so much for getting my ebook! You have chosen one of my favorite recipes! I love coffee too 😉
Let me know if you like it!
Happy weekend!