PS. MY RAW CHOCOLATE BERRY TART (RECIPE)

My first year as a vegan was all about green salads and plant-based protein powders. I felt good but I must say it got a little boring and lacked variety. I started doing more research and experimenting, first with smoothies and more elaborate salads, then nut milks and nut butters, and seed crackers. My confidence grew and I was happy with my creations. I wanted to do more. Next on the list was sweet treats and things for special occasions. I started to dabble in raw cacao truffles, raw chocolate, and sorbets. So on my birthday this year I decided to combine these together to make my own cake.

This is a raw chocolate berry tart. It is three layers of goodness. It combines rich cacao and almond flavours and hint of coconut, with fresh zingy berry sorbet. All natural wholefoods, free from dairy, soy, added sugar, and processed ingredients. It is a beautiful visual of colour and decorated with whole fresh berries. It was the perfect birthday cake. I hope you enjoy it too!

Serves 6-8

Ingredients:

2 cups cacao or cocoa powder

1 cup raw almonds

1 cup raw hazelnuts

2 Tbsp coconut oil

½ cup coconut nectar or honey

2 tsp cinnamon

5 cups frozen berries *I used a mix of strawberries, raspberries, blackberries, redcurrant, blackcurrants, and blueberries. But any combination will work depending on your preference.

2 cup water

Additional frozen or fresh berries for decoration.

Blender (I like the Nutribullet Pro for its powerful blending and separate cups).

Tart plate with rims (freezer safe)

Preparation:

1) In advance you may wish to soak and dry the nuts. This is improves the digestibility and removes some anti-nutrients.

2) In a blender pulse the raw almonds and hazelnuts into a crumb-like consistency. Do this by blending for about 5 seconds at a time, shaking the ingredients, and blending again. Do not blend for too long otherwise it may become a nut-butter.

3) Add the cacao powder and cinnamon. Shake or stir so that the ingredients mix together.

4) Add the coconut oil (melted), coconut nectar and ½ - 1 cup water. Blend the mixture until all ingredients mixed together. The consistency should be a thick paste with a rough texture. Add more water if needed to help blending.

5) This is layer one of the tart. Spread evenly 1-2cm thick onto the bottom of a tart plate. Place in freezer for storing.

6) In a separate or clean blender cup add frozen berries and 1 cup water. Blend to a smooth thick sorbet consistency.

7) This is layer two of the tart. Spread evenly 2-3cm thick onto the chocolate layer in tart plate.

8) The final decorative layer is additional frozen or fresh berries on top of the sorbet, enough to cover the tart area.

9) Place in freezer for storing. If possible wait 1-2hours.

10) Take out tart 5-10mins before serving