Raw Chocolate Tart with Persimmon & Pistachios

yummy fermented fruit tart


Raw Chocolate Crust

Dry ingredients:

1 cup sprouted oat flour*

1 cup almond meal

3 1/2 tbsp cacao powder

Wet Ingredients: 

1/2 cup maple syrup (or less)

1/2 cup almond butter (or other nut butters)

1/4 cup dates, soaked in water

2 tbsp water (using the water used to soak the dates)

1 tbsp vanilla extract

Instructions:

Process all the dry ingredients in a food processor till crumbly. Add the wet ingredients and process till it comes together. Line a 8″ springform cake tin with baking paper. Press crust into pan and dehydrate for 2 hours at 40C. Remove from tin and peel baking paper away and dehydrate for another 8 hours. If you do not have a dehydrator, simply chill the crust in the freezer.

making fermented fruit tart

Chocolate creme

Ingredients:

1 cup Coghurt/ fresh coconut meat /good quality natural yoghurt

1 cup cashews, soaked overnight, rinsed and drained

1/2 cup water (using the water used for soaking the dates)

1/2 cup coconut butter/ cacao butter

5 tbsp cacao powder

Instructions:

Blend all ingredients in a high speed blender till smooth and creamy. Pour into prepared crust and let set in fridge for a couple of hours before serving. Remove tart from pan while you allow the fruits to soak.

20 mins before serving, whisk 

1 tbsp vanilla extract

2 tbsp honey**

1/4 cup water**

Blend the vanilla-honey water. Set aside.

2 persimmons, peeled and sliced

strawberries for fermented tart

peel and slice persimmons and soak in vanilla honey water for 20 mins. Remove from liquid and decorate the tart to your heart’s desire. Feel free to use whatever fruit that is available and once more the flavour combinations is only limited by your own imagination.

before serving fermented fruit tart

Play with flavours!

*you can make your own oat flour by processing rolled oats in food processor.

Other flours/nuts to use here:add hazelnut meal, activated buckwheat flour, pecans 

**To add an adult twist to the raw tart, you may choose to soak the fruits in liqueur. Rum or brandy will go very nicely in this. Instead of water and honey, soak the fruits in 1/4 cup of liqueur. 

***To make an espresso chocolate tart, replace 1/2 cup of almond meal with 1/2 cup walnuts. Instead of 2 tbsp of date water, add 1 shot of espresso. In the fruit soaking liquid, use Kahlua.

For a Nutella twist to the tart, replace 1/2 cup of almond meal with 1/2 cup hazelnut meal. In the fruit soaking liquid, use Baileys. 




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