Raw and Sugar Free Chocolate Tart

Raw and Sugar Free Chocolate Tart

What we need to be happy are emotions and sharing our feelings with people we love, but also being alone is important. Be lonely does not mean to be melancholy, but learn to appreciate the essence of small things: the company of a good book, music, a cup of tea and a slice of cake.

I frequently have breaks; I like to get off the bus a few stops before my house and walk in silence. Today, I was on Stoke Newington and I stopped at Abney Park Cemetery: one of the most beautiful monumental cemeteries and nature reserve in London, where you can have long walks between trees and dense vegetation. One of the things I love about this city is the pure and innocent relationship it has with death: the tombs are placed safely in the parks since they are not considered something dark and inviolable.

After my spiritual break, I stopped shopping at Whole Foods Market, which is located on the same street. I purchased dates, coconut oil (strictly cold squeezed) and nuts: have you no desire of something fresh, healthy and sweet?

Dates are anti-inflammatory, energizers, and they are good for ones brain, intestine and bones. Coconut oil has antibacterial properties, it is easy to digest and accelerates metabolism. Walnuts are good for ones heart, they have a high energy value, they are great for healthy skin and hair. Moreover, they are anticancer and nourishing. These three ingredients are the basis for sugar free chocolate raw pies: try them and remember that being in love with oneself also means eating healthy foods!

The recipe (for 5-6 people)

Ingredients:

For the cake base:

  • 180 g dates
  • 120 g gluten free oat
  • 30 g walnuts

For the cream:

  • 100 g dates
  • 200 g cashew nuts
  • 20 g bitter powder chocolate
  • 20 g coconut flour
  • 120 ml water
  • 30 ml coconut oil
  • 30 g agave syrup
  • 10 ml vanilla extract

For garnishing:

  • Fresh fruit at your choice.

Method:

For the cake base:

  • In a kitchen mixer mince nuts, dates and oat;
  • Blend until mixture is stew and can be worked by hands;
  • Pour the mixture into 6 tart moulds;
  • Let them stand in the freezer while you are preparing the cream.

For the cream:

  • Blend the cashew nuts, dates, coconut flour and cocoa powder all together;
  • Mix water and coconut oil;
  • Add agave syrup and vanilla extract, blending until you get a smooth and homogeneous mixture;
  • Distribute the cream on pies;
  • Garnish the cake base with fresh fruits and serve.

 My advices:

  • This dessert can be directly served (it will have a very creamy consistency), but if you prefer a more solid cream you can stuff the pies and let them stand overnight in the refrigerator;
  • You can use the same doses to make a cake, instead of pies;
  • This cream is great if accompanied with strawberries and raspberries;
  • If you like this recipe I recommend you to try the Raw cake recipe. You find recipes here

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