Raw Apricot Chocolate Tart

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

12

Medjool Dates

250 g

Walnuts

25 g

Unsweetened Shredded Coconut

40 g

Raw Cacao Powder

250 g

Cashew Nuts , soaked

60 mL

Coconut Oil

5 mL

Vanilla Extract

15

Apricots , pitted

10 g

Unsweetened Shredded Coconut

Cooking Instructions

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Step 1

Place Medjool Dates (12) , Walnuts (250 g) , Unsweetened Shredded Coconut (25 g) and Raw Cacao Powder (40 g) into a food processor or high powered blender. Blend until it forms a smoother texture, but still a bit crumbly.

Step 2

Press the crust into a greased 9-inch spring form pan. Refrigerate or freeze until the creamy filling is ready.

Step 3

Place the Cashew Nuts (250 g) , Coconut Oil (60 mL) , Vanilla Extract (5 mL) and Apricots (10) in a food processor or blender and blend until smooth. Remove the crust from the fridge and spread the cream on top.

Step 4

Place the finely sliced Apricots (5) on top, sprinkle with Unsweetened Shredded Coconut (10 g) and refrigerate for a few hours.

Step 5

Serve and enjoy!