Chocolate Almond Long Tart with Raspberries
Talida Voinea, Hazel & Cacao
New South Wales, Australia
̈2 cups coconut cream
200 g dark chocolate, chopped 1⁄3 cup maple syrup
1⁄2 cup almond butter
1⁄2 cup oats (gluten-free if necessary)
1 cup blanched almond meal
1⁄2 cup cacao powder
2 tbsp grapeseed or sunflower oil
Pinch of salt ̈2 tbsp maple syrup
Whiz the oats in a blender or food processor until they become a flour.
Mix all the crust ingredients in a bowl with a spoon until slightly sticky and moist.
Press the mixture evenly on the base and sides of a lightly greased tart pan (you can use rectangular or round.)
Bake the crust for 12-15 minutes at 355°F.
Remove from the oven and allow to cool completely before adding filling.
For the filling: combine all the ingredients in a saucepan over low heat and whisk until the chocolate has melted and dissolved into the mixture. You should get a very thick, smooth consistency.
Pour over crust and place in freezer to set for a few hours. Will also set in the fridge overnight. For best consistency, keep in the fridge.