Mint and Chocolate Tart

Minako Umehara

Australia

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Instagram: @365cleaneats

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INGREDIENTS

Crust

3.2 oz rolled oats 3.2 oz raw almonds 6 tbsp coconut sugar 1⁄4 tsp pink salt

4 tbsp melted coconut oil

Chocolate Layer

3.5 oz raw cashews (soaked 4-6 hours and rinsed)

1⁄2 cup coconut cream or full-fat coconut milk

3 tbsp melted raw cacao butter 3-4 tbsp maple syrup 2 tbsp + 2 tsp raw cacao powder 1⁄8 tsp pink salt

Mint Layer

3.5 oz raw cashews (soaked 4-6 hours and rinsed)

1⁄2 cup coconut cream or full-fat coconut milk

3 tbsp melted raw cacao butter 3-4 tbsp maple syrup 5 drops mint extract 3⁄8 tsp blue spirulina

Pinch of pink salt

Notes: The flavor of the mint extract as well as the color of the blue spirulina vary. Please adjust each amount according to preference. You can substitute maple syrup & coconut cream with raw agave & raw nut milk for raw filling version.

METHOD

• Preheat oven to 340°F. Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour.

• Add melted coconut oil into the food processor and process until it becomes like wet sand.

• Press the mixture against the sides and the bottom of the tart tin. Bake it for about 18-20 min or until baked through. After

it has cooled down, put it in the freezer for 30 minutes to an hour.

• Put every ingredient for the chocolate layer in a high-speed blender and blend well. Layer it over the crust and freeze it until set.

• Repeat the same process for the mint layer. Freeze it overnight.

• Take out the cake from the tin and garnish with fresh or frozen fruits.