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Chocolate Cherry Tart (Gluten Free, Dairy Free)

December 8, 2016 · 6 Comments

Chocolate Cherry Tart - gluten free, grain free, dairy free, vegan, raw

 

We don’t eat a lot of desserts or sweets but every year for Christmas Eve, I make up something special for dinner.

This year I was thinking about chocolate and cherries because, you know …… yum!

Mandy from Crio Bru Australia kindly sent me some Vega Real flavour and I turbo-chocolated this tart with it.

 

Without sounding too food-wanky, the Crio Bru gives it a whole new delicious depth of chocolatey flavour.  Vega Real is my favourite flavour but you could use any of the blends (probably not Mint or Mojito though).

What is Crio Bru? It’s ground cocoa beans that you can use in cooking or brew up to make a delicious hot or cold drink. It has loads of health benefits and the perfect substitute for coffee!

You only need a small piece of this tart – it’s rich and filling but I haven’t made it overly sweet. The best thing is you don’t even need to turn on the oven.

I really hope you enjoy it. If you make it for Christmas or any time, send me a photo!

 

Chocolate Cherry Tart

(Gluten Free, Dairy Free)

 

Vital Stats: gluten free, grain free, dairy free, vegan, raw

This is what you need:

Base:

1 cup almonds, soaked

1 tablespoon cacao

1/2 cup medjool dates

1/4 cup Crio Bru

Filling:

2 cups cashews, soaked

1 cup medjool dates

1 cup coconut cream (get one in a BPA free can)

2 tablespoons Crio Bru

1/2 cup cacao

1/2 cup coconut oil

1/2 teaspoon Himalayan salt

2 scraped vanilla pods or 1 teaspoon vanilla essence

200g fresh cherries

Garnish:

Extra Crio Bru
Extra cherries

 

This is how you do it:

Soak the almonds and cashews for a few hours or overnight. This just softens them down and makes them easier to work with and digest.

Process the base ingredients until smooth.

Press into a 20cm baking paper lined flan dish or springform pan. I use the back of a soup spoon to get it nice and smooth.

Place in the freezer until firm.

Meanwhile, infuse the coconut cream with the Crio Bru in a saucepan on a low heat for ten to fifteen minutes. Let cool completely, don’t strain. The whole lot will go into the filling.

Whizz up all the filling ingredients except the cherries. Keep going until it’s nice and smooth.

I like to test it now to check the flavour. If you like really sweet things you may need to add in a drizzle of maple syrup or if you want it really dark and chocolatey, go another tablespoon of cacao.

Pit the cherries (I got a kid to do this!! but you can buy cherry pitters)  and place cut side down on the base.

Whack in the filling and smooth the top out.

Cover and refrigerate until set.

Decorate with fresh cherries and sprinkle over some more Crio Bru. 

Store in the fridge and bring out just before serving.

You could also use frozen cherries or fresh or frozen raspberries.

 

Want some more Crio Bru recipes?

 

Choc Hazel Bliss Balls

Crio Bru Christmas Cake

Crio Mac

Double Chocolate and Berry Biscuits

Homemade Chocolate Chai Syrup

 

 


(this post is sponsored)

Filed In: FOOD / Tagged: cheesecake, cherry, chocolate, chocolate tart, christmas dessert, raw cheesecake, raw dessert, tart

Healthy Chocolate Tart

March 22, 2013 · 21 Comments

Healthy Chocolate Tart

 

Today I am welcoming the gorgeous Alison from Relauncher to share a fabulous healthy chocolate recipe with us. She has created this amazing raw, vegan tart which would finish off an Easter feast perfectly and give you a nice hit of chocolate!

Healthy Chocolate Tart

Vital stats: sugar free, gluten free, dairy free, vegan, egg free

Okay, so this is what you need:

Crust

2 cups activated mixed nuts

3 tablespoons organic coconut oil

1 1/4  cups dessicated coconut

2 tablespoons organic cacao powder

8 dates

Filling

Handful of berries

1 1/2 cups coconut milk

2 tablespoons organic cacao powder

1 tablespoon vanilla

2 tablespoons organic coconut oil

4 dates

1/2 teaspoon stevia

NOTE: if you want a creamier filling, you can omit the coconut milk and stevia and replace with coconut cream!

Raw Chocolate Tart from Relauncher

 

Okay, so this is how you do it:

Crust

  • Whizz up all the ingredients in a powerful blender.  If you don’t have a powerful blender, just whizz the ingredients in small batches
  • Pack the mixture into a lined cake dish and place in the freezer whilst making the filling

Filling

  • Blend the dates, then remove from the blender and set aside
  • Whizz the coconut milk and stevia in the blender for 7 minutes (this helps slightly thicken the milk)
    • If you have opted to use coconut cream instead, whizz the coconut cream in the blender for about 5 minutes
  • Add dates and the remaining ingredients (except the berries) to the blender and give it a quick blend to mix the ingredients thoroughly
  • Place the berries on the crust, then add the filling on top
  • Return to the freezer for approximately 4 hours before you enjoy
 

ALISON_RELAUNCHER_SMALLER (26 of 46)

Alison is Director of Relauncher, an online destination for health, wellbeing, beauty and lifestyle. Alison lives and breathes a healthy authentic life through daily yoga and meditation practice. Her love of this life is encompassed in her online store bringing about beauty for the body, mind and soul.  

 

Connect with Alison:

Website http://www.relauncher.com.au/ 

Facebook https://www.facebook.com/relauncher 

Twitter https://twitter.com/Relauncher 

Instagram http://instagram.com/relauncher_alison 

Pinterest http://pinterest.com/relauncher/ 

 

 

Filed In: FOOD / Tagged: cacao, chocolate, coconut, coconut oil, dairy-free, egg-free, gluten-free, healthy chocolate tart, raw, relauncher, sugar-free, tart, vegan, vegetarian

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