VEGAN TART WITH COCOA & DATE


  • 6 pitted dates (Approx. 110 g)
  • 1/2 cup of oats (50 g)
  • 1/2 cup of raw buckwheat or flour (Approximately 90 g)
  • 1/2 cup of hazelnuts (65 g)
  • 1 heaping tablespoon of raw cocoa powder (15-20 g)
  • 1 heaping tablespoon of coconut oil (25 g)
For the cream tart
  • 1/2 cup soaked cashew (3/4 cup wet)
  • 2 persimmons of paradise
  • 2 dried dates (seedless and soft)
  • 1/4 cup of water
  • 2-3 tablespoons of raw cocoa


To prepare the tart crust (Base); Pulse all the ingredients in the robot or rondo for 20-45 seconds until they become dough.

Divide the dough into four equal parts and spread it into one-person tart molds of 5-6 cm diameter, covered with cling film. Put it in the fridge to harden the dough.

Soak 1/2 cup of raw cashews in plenty of water for 5-6 hours or in boiling water for 1-2 hours (3/4 cup of softened and swollen cashews).

If your dried dates are hard, soak them in boiling water and drain. Run the drained cashews and dates through the processor with water until smooth.

Set aside half of the mixture, add cocoa to the remaining half and pass it through the rondo again.

Pour and freeze these mixtures so that the tart molds in the cabinet are half full. You can easily remove it from the mold when frozen.

Refrigerate for 3-4 hours to thaw before serving.

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