No-Bake Beetroot Orange Chocolate Tart

Minako Umehara 

Australia

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Instagram: @365cleaneats

Required: 8'' tart tin with removable bottom 

 

INGREDIENTS 

 

Base

1.7 oz rolled oats
3 oz raw almonds (soak 8-12 hours and rinse)
2 tbsp sunflower seeds
2 tbsp raw cacao powder
1⁄8 tsp pink salt
5 pitted (3.5 oz) soft medjool dates ̈2 tbsp melted cacao butter

 

Chocolate Layer

3.5 oz raw cashews (soaked 4-6 hours and rinsed)

1⁄2 cup coconut cream or full-fat coconut milk

3 tbsp melted raw cacao butter ̈3-4 tbsp maple syrup
2 tbsp + 2 tsp raw cacao powder ̈1⁄8 tsp pink salt

 

Beetroot & Orange Layer

3.5 oz raw cashews (soaked 4-6 hours and rinsed)

1⁄4 cup coconut cream or full-fat coconut milk

1⁄4 cup fresh orange juice
4 tbsp maple syrup
3 tbsp melted raw cacao butter
2 tbsp fresh beetroot juice (I juiced beetroot stems)
1 tbsp lemon juice
Pinch of pink salt

 

METHOD

  • Place every dry ingredient for the base in a food processor. Process well until it reaches the consistency of flour.
     

  • Add every wet ingredient into the food processor and process until combined well.
     

  • Press the mixture against the sides and the bottom of the tart tin.
     

  • Put every ingredient for the chocolate layer in a high-speed blender and blend well. Layer it over the base and freeze it until set.
     

  • Repeat the same process for the beetroot and orange layer. Freeze it overnight.
     

  • Take out the cake from the tin and garnish with your choice of fruit. 

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