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No-Bake, Chocolate Tart with Nut Crust and Cacao Nibs

No-Bake, Chocolate Tart with Nut Crust and Cacao Nibs

The Balanced Kitchen
Print Recipe Pin Recipe
Prep Time 20 minutes
chilling 2 hours
Total Time 20 minutes
Servings 8 slices

Ingredients
  

Crust

  • 100g 1 cup almonds
  • 100g 1 cup hazelnuts
  • 20g 1/4 cup desiccated coconut
  • 90g 1/2 cup raisins
  • 30g 1/4 cup cacao nibs
  • 30g 1/4 cup shelled hemp seeds

Filling

  • 300 g PRE-STEAMED Sweet potatoes
  • 150 g SOAKED dates soak in boiled water for 20min and ensure all stones removed
  • 30mls 2 tbsp pure Maple syrup
  • 1 tbsp vanilla bean paste
  • 3 tbsp good quality dark cocoa powder
  • 60 g almond butter

Instructions
 

Crust

  • Place the almonds and hazelnuts into the large bowl of the food processor with the processing blade attached.  Process on high for about 30-40 seconds until you reach a crumb texture.
  • Next, add the remaining crust ingredients - desiccated coconut, raisins, cacao nibs, pure Maple syrup and shelled hemp seeds. Process for about 30 seconds until all combined into a crumb texture.
  • In order to get the mixture to gel/stick together, you will need to add a small amount of water to the mixture. Add about 1/4 of a cup of water directly to the mixture and process again for about 10 seconds. It should now stick together when you squeeze a little between your finger and thumb.
  • Add more water, tbsp by tbsp if required but do not add too much or it will be too moist.
  • Now, pour the mixture into a round, loose-bottomed cake tin 20cm diameter.  Flatten and spread the mixture until it comes up the sides and use your clean finger and thumb to create a neat edge.  
  • Place the crust in the fridge to chill while you make the filling.

Filling

  • Place all of the filling ingredients into the large bowl of the food processor with the processing blade inserted (ensure the dates have been soaked in hot water for 20mins beforehand to make it easier on the food processor motor - check all stones have been removed also).
  • Process the ingredients on high for about 60 seconds until completely smooth.
  • Pour the mixture on to the crust base, and smooth out, using the back of a spoon until even.
  • Place the tart into the fridge to chill for at least 2 hours or overnight.
  • Just before serving, add a generous amount of raw cacao nibs for extra crunch.

Notes

Store in the fridge, in a suitable airtight container lined with kitchen role, for up to 3 days.
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