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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