Who knew a vegan dessert could be so rich, chocolatey and decadent? Soaking the cashews overnight means they blend with coconut cream, dates and cacao to make a smooth, creamy filling for this no-bake dessert.
For the crust
100g Mornflake Coarse Oatmeal
150g ground almonds
100g dates, de-stoned
40g desiccated coconut
2 tbsp maple syrup
2 tbsps raw cacao powder
2 tbsp coconut oil
For the berry tart filling
300g cashew nuts
125g coconut cream
1 tsp. vanilla extract
125g coconut oil, melted
50g coconut sugar
80g 70%+ dark vegan chocolate, melted
First soak the cashew nuts in water overnight. Weigh out 300g of cashew nuts into bowl and pour over cold water to about 3cm over the top of the nuts. Cover and set to one side to soak (ideally overnight) or for a minimum of 4 hours – the longer the nuts soak the creamier and smooth the filling. Alternatively for speed cover the cashews in boiled water and leave for 30 minutes. Rinse with water before using.
Add the dates to a food processor and blitz until they form a paste. Then tip in the oatmeal, ground almonds, desiccated coconut, maple syrup, raw cacao powder and coconut oil. Blend altogether until a smooth crumb forms and the mix binds when you press the mix together with your hands.
Line a 26cm diameter loose-bottomed tin with cling film and carefully tip the base mixture in. Then press the mix evenly into the base and sides until you have a smooth tart crust. Place in the fridge and leave to chill while you make the filling.
Break the chocolate and add to a saucepan with the coconut sugar and coconut oil. Melt together over a low heat and stir. Set to one-side to cool.
Drain and rinse the cashew nuts before adding to a high-powered blender with the coconut cream, vanilla extract and the cooled melted chocolate. Blend until smooth, creamy and fully combined.
Remove the tart base from the fridge and spoon in the chocolate filling. Spread smoothly and evenly filling the entire base, then return to the fridge to chill for 30 minutes.
Before serving decorate with blueberries and raspberries.
Cover and store in the fridge – eat within 3 days.