Raw Apricot Chocolate Tart

Ingredients

Servings

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

US / METRIC

12

Medjool Dates

2 cups

Walnuts

1/4 cup

Unsweetened Shredded Coconut

1/3 cup

Raw Cacao Powder

2 cups

Cashew Nuts , soaked

1/4 cup

Coconut Oil

1 tsp

Vanilla Extract

15

Apricots , pitted

2 Tbsp

Unsweetened Shredded Coconut

Cooking Instructions

HIDE IMAGES

Step 1

Place Medjool Dates (12) , Walnuts (2 cups) , Unsweetened Shredded Coconut (1/4 cup) and Raw Cacao Powder (1/3 cup) 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 (2 cups) , Coconut Oil (1/4 cup) , Vanilla Extract (1 tsp) 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 (2 Tbsp) and refrigerate for a few hours.

Step 5

Serve and enjoy!