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Raw Chocolate Tart


450g cashews

2tbsp coconut oil

1tbsp espresso, finely ground

ó tsp sea salt

4 tbsp maple syrup

85g cacao powder

245g full fat coconut milk


Combine 225g (unsoaked) cashews, coconut oil, espresso, salt and 1 tablespoon maple syrup

in the food processor and blitz until finely chopped.

Line an 8-inch tart tin with parchment. Press the crust mixture into the bottom using the back of

a spoon and set aside. Then combine 225g of the cashews (soaked for 30 mins in boiling water),

the remaining 3 tbsp maple syrup, cacao powder and coconut milk and blend in a food processor

until totally smooth.

Pour the filling into the crust and refrigerate for at least two hours before serving. Can also be topped with berries or bananas for a fruity twist.

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