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)
  • 1 cup raw Brazil nuts

  • 1/2 cup coconut flakes

  • 1/2 cup dates, pitted and chopped

  • 1 Tbsp + 1 tsp raw cacao nibs

  • 1/4 tsp pure vanilla extract

  • 1/2 tsp coconut oil, melted

  • Pinch of pink Himalayan salt

FOR THE COFFEE FILLING
  • 1 + 1/2 cashews, soaked for at least 6 hours

  • 1/4 cup espresso (around 4 shots)

  • 3 Tbsp + 1 tsp coconut nectar

  • 1/4 cup almond cream (*See notes)

  • 1 + 1/2 tsp maca powder

  • 3/4 tsp pure vanilla extract

  • 1/4 cup cacao butter, melted

  • Pinch of pink Himalayan salt

FOR CHOCOLATE GANACHE
  • 1 Tbsp cacao powder

  • 1 Tbsp maple syrup

  • 1/2 Tbsp coconut oil, melted

  • Pinch of pink Himalayan salt

PREPARATION

INSTRUCTIONS
  1. To make the base, pulse the Brazil nuts and coconut flakes in a food processor until they break down into small pieces.

  2. Add the chopped dates, vanilla, coconut oil, and salt and blend again until it sticks together into a dough.

  3. Add cacao nibs last and pulse a few times until incorporated.

  4. Press the dough evenly into two 12 cm (4,75 inches) tart pans and freeze until set.

  5. 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.

  6. Stream cacao butter and blend until incorporated. Don’t overblend the mixture.

  7. Pour the coffee mixture into the two tart molds, cover with plastic wrap and freeze for at least 2 hours or until set.

  8. Store the cream leftovers in a bowl and refrigerate until ready to decorate the tart.

  9. One hour before serving, remove the molds from the freezer.

  10. 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.

Coffee Maca Latte Tart
Coffee Maca Latte Tart
Coffee Maca Latte Tart

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