Raw Chocolate & Raspberry Tart

Base

• 1 1/2 cup cashews
• 1 cup almonds
• 4 Tbsp cacao
• 1/3 cup Pureharvest Organic Rice Syrup,

Chocolate filling

• 1 cup cashews, soaked overnight
• 3 tbsp Pureharvest Hazel Quench,
• 1/4 cup Pureharvest Organic Rice Syrup,
• 2 Tbsp cacao
• 2 Tbsp maple syrup (or more Coco2)
• 2 Tbsp coconut oil

Topping

• 250 g raspberries (one punnet)

For the base: In a food processor blend the cashews and almonds together for about 2-5 minutes or until they form a fine crumb. Add the cacao powder and blitz a few times to make sure everything is evenly mixed together. Add the rice malt syrup and blend until the mixture starts to come together. Spoon the mixture into a tart tin and press down firmly with a spoon or the base of a cup. Bring the mixture 1-2cm up the side of the tart tin. Place in the fridge while you prepare the filling.

For the chocolate filling: place the cashews in a food processor/blender and blend until smooth. Add the hazel quench, coco2, cacao and maple syrup to the blended cashews. Blend until smooth and there are no lumps. The level of smoothness of this mixture will depend on the strength of your food processor/blender.

Spoon the chocolate filling into the tart case and smooth out with a spatular. Top with fresh raspberries. Store in the fridge until ready to serve.