2 cups desiccated coconut
1 cup raw cashew nuts
1/4 teaspoon sea salt
1 cup dates, pitted and chopped
Seeds from 1 vanilla bean
Zest from 1/2 an organic orange
2 tablespoons extra virgin coconut oil
2 cups raw cashews, soaked for 4 to 8 hours
1 cup strong chai tea, cold or warm
1/2 cup coconut palm sugar
1 cup raw honey, coconut syrup or maple syrup
2 cup dates, soaked overnight in purified water
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne or chili powder
1/4 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1/2 teaspoon sea salt
Seeds from 1 vanilla bean or 1 tablespoon organic vanilla extract
1/2 cup virgin cold pressed coconut oil
1 tablespoon non GMO soy or sunflower lecithin
2 cups organic raw cacao powder
For the garnish:
4 oranges, cut into segments
Nuts: walnuts, pecans, cashews
1. For the crust, process the cashews and desiccated coconut in a food processor until finely ground. Add dates, salt, zest, vanilla and coconut oil and process until very thoroughly combined.
2. Line a nine-inch tart pan with a removable bottom with cling film. Press the crust dough evenly into the pan. Chill for 1 hour.
3. For the chocolate ganache, blend the cashews with the water, spices, dates, vanilla and honey (or other liquid sweetener) until smooth. To produce a smooth chocolate ganache ideally you need a high speed blender. Then add the lecithin, cacao powder and coconut oil and blend again until completely emulsified.
4. Pour the ganache into the pie pan, cover with cling film and chill in the freezer until firm.
The tart will keep well in the freezer for a month.
Copyright © 2008 by Felix Schoener