100g (3 1/2 oz)pitted medjool datessoak them in boiling water for 10 mins, then drain
2cupsdessicated coconut
1cupcashews
1/4cupcoconut oil
3tbs.raw cacao powder
1tsp.ground coffee beans
1 tsp.vanilla extract
pinchof salt
For the filling
2cupscashewsto make extra creamy soak in water for 1 hour or up to overnight, then drain
1cupraw cacao powder
1cupcoconut milkcanned
1/3 cupcoconut oil
1avocado
1/4cuphoney or maple syrup
1tsp.vanilla
pinchof salt
NOW WHAT
Line or grease a 24 cm (10 inch) tart tin.
Start with the base. Place the dates, coconut oil and vanilla into a blender or food processor, whiz until a smooth paste forms.
Add the cashews, coconut, cacao, coffee, salt and whiz again until just smooth.
Press the base into the tart tin evenly. Don’t forget the sides!
Bonus tart tip: to make your base really strong, be sure to build up the base where the bottom and sides meet.
Place into the freezer.
Now onto the filling!
Place all the ingredients into your blender (no need to rinse) and whiz until smooth. This will take around 5 minutes.
Take the base out of the freezer and spoon the filling into the base, smooth out the top with the back of spoon.
Place into the freezer for 2 hours or until set.
Top with fresh/frozen berries, buckwheat, coconut or whatever you want really!
Slice and NOM NOM NOM!
MERRYMAKER TIP
You can slice up the tart and freeze to save for later! Because eating a whole tart by yourself sounds like a good idea... but it really isn't a good idea (trust us!).