This dessert is raw, vegan, sugar-free, carb-free, gluten-free – and yet….COMPLETELY, UTTERLY, DECADENTLY, DIVINELY DELICIOUS!
I guarantee you will not feel even a little bit hard done by on your gluten, dairy or sugar-free diet once you have a mouthful of this pie. For more sugar-free tips, have a look at our Sugar-free section.
Ingredients
Crust
- 1 cup pecans or walnuts
- ½ cup desiccated coconut
- ½ cup raw cacao powder
- ½ cup xylitol
- ¼ teaspoon Himalayan salt
- 1 tablespoon chia seeds, soaked for 20 minutes in ½ cup water
- ¼ cup coconut oil
Cream
- 1 cup raw cashews, soaked in water for an hour
- ½ cup raw cacao powder
- 2 tablespoons carob powder
- pinch Himalayan salt
- seeds of one vanilla bean
- ¼ cup xylitol, dissolved in ¼ cup warm water
- ¼ cup coconut oil
Decoration (optional): pecan or walnut halves
You will need six individual tartlet pans or one large pan. It will be easier to remove the tart if you have loose-bottomed pans, but it is not essential.
Method
- Put all the Crust ingredients in a food processor and grind finely. Divide between the pans that you are using and, using the back of a spoon, press the crumb firmly into the base of the pan.
- Drain the cashews and add them, together with all the other Cream ingredients, to a blender jug. Blend as smooth as you can, using a spatula to wipe down the sides of the jug occasionally. Pour the cream onto the crust and spread out evenly.
- Decorate with nuts if desired and then chill in the fridge for at least an hour.
