Raw peppermint and chocolate brownie tart
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This tart is a sure winner whenever I have guests. It looks a bit heavy for dessert, but it is surprisingly sweet, soft, fresh - and healthy.
Peppermint is perfect after a meal as the herb improves and calms digestion - so if you are not a big pepper mint tea drinker, you can instead indulge in peppermint sweets for dessert.
The tart is vegan and sugar free. I have found the recipe on an Instagram post from Kath and Jade / panaceas_pantry. Their cake is a little more smooth because they add soy lecithin - but I'm not into that.
- ½ cup almonds (peeled and soaked for 12 hours)
- 1 tbsp. raw cacao powder
- ¼ cup desiccated coconut
- 10 large, soft medjool dates (pitted)
- Pinch of good quality salt
- 2 cups cashews, soaked 4 hours
- ½ cup plant milk
- 1 tsp. pure vanilla (extract/seeds)
- 6 drops pure peppermint essential oil
- ½ cup pure maple syrup
- ¼ cup cocoa butter, grated and melted double-boiler style
- ¼ tsp. spirulina (only used for colour: optional)
- Add nuts, cacao, salt and coconut to a mini chopper. Blend until fine crumbs form.
- Add dates one at a time and blend until a sticky ball forms.
- Press the base into your desired cake pan
- For the tart: drain cashews and rinse. Add cashews, plant milk, vanilla, peppermint, maple syrup, spirulina and lecithin (if using), to the mini chopper.
- Blend on high until very smooth.
- Taste, and add more peppermint or maple syrup if desired.
- Add the melted cacao butter, and again blend on high, for one minute.
- Pour the mixture onto your base, then bang out and bubble and smooth the top of the cake down with a spoon.
- Set in the freezer overnight.
- Remove cake from freezer and tin. Decorate with swirls of raw chocolate. Learn how to melt chocolate properly here.
- It will need to defrost for 5-10 mins before your dig in.