Raw raspberry & chocolate tart with coconut whipped cream (Vegan & GF)
.
Who shares my love of raspberry & chocolate combo? This cake is just for you💗Rich chocolate filling and sweet-sour raspberry filling compliments each other so well😋
.
■Base:
120g raw almonds
60g sunflower seeds
20g shredded coconut
2 Tbsp. raw cacao powder
2 Tbsp. melted raw cacao butter
2 Tbsp. raw cacao bib
5 pitted Medjool dates (100g)
1/8 tsp pink salt .
■Chocolate layer:
120g raw cashews (soaked 4-6 hours and rinsed)
120ml coconut cream
4 Tbsp. melted cacao butter
4-5 Tbsp. maple syrup
3.5 Tbsp. raw cacao powder
Two pinches of pink salt
.
■Raspberry layer:
120g raw cashews (soaked 4-6 hours and rinsed)
100g frozen or fresh raspberries (if using frozen berries defrost prior)
3 Tbsp. melted coconut oil
2-3 Tbsp. coconut cream
1-2 Tbsp. lemon juice
5 Tbsp. maple syrup .
■Method : (1) Pulse every ingredient for the crust until well processed but still slightly crumbly. Press the mixture into the tin. 2) In a high speed blender place every ingredient for the chocolate layer and blend well until smooth. Add more sweetener if you need. Layer the filling above the base. Cool it in the freezer until set. (3) In a food processor, place every ingredient for the raspberry layer and blend well until smooth. Add more sweetener, lemon juice, and coconut cream if you need. Layer the filling above the chocolate layer. Cool it in the freezer until set. (4) Take out from the tin and let it thaw at room temperature for 15-30 minutes and cut with a warm knife. Serve with whipped coconut cream.
.
.
ラズベリー&チョコレートタルト(Raw & GF)
.
こちらはベリーの季節になりました! 大好きなベリー類がお手頃価格になって嬉しいです😊💗
.
旬以外の時期は冷凍ベリーを使っても大丈夫です。その場合は凍ったまま他の材料と混ぜると融点の高いカカオバターやココナッツオイルが固まってしまい、滑らかなフィリングにならないので使用前に解凍して下さいね。
.
息子が引っ越して4ヶ月。彼がどれだけローケーキを食べていたか居なくなって初めて気付きました😂以前は週に2〜3回作っていましたが、今は夫と2人なので週に1回で十分。食費も1/3程になりました😁



Source