This delicious tart is best made with organic ingredients where possible.
Base
11/2 cups almonds
1 cup pecans
1 cup pitted dates
2 table spoons chia seed
¼ cup raw cacoa
Filling
½ cup coconut oil (liquid form) (this can be lessened if using tofu as well)
1 cup squeezed orange juice
¾ cup agave nectar
3 cups raw cashews (soaked for 3 hrs)
300g silken tofu (omit and increase the amount of cashews instead if you don’t do soy products)
1 cup cacao
Pinch salt
Zest of whole orange
(dark choc and orange zest to garnish)
Preparation:
To make the base, put all ingredients in thermomix or food processor and wiz until well combined and the mixture feels sticky. Press into a 25cm springform cake tin making sure the base comes up the sides. Refrigerate while making the filling.
For the filling put all ingredients into the processor and wiz until rich and creamy. Adjust ingredients to taste ….. Pour onto the base and garnish. Cover with foil and put in freezer for 6-8hours
To serve defrost in fridge for 2 hours and slice and eat greedily straight away.. (can also be served frozen- great for hot days)