I’ve just put a tray of these babies in the fridge, and it’s taking all my will power to wait until the chocolate topping is set before I dive in! In a bit of experimentation, I’ve made these with 3 different nut butter fillings; hazelnut, peanut and macadamia. I reckon it’s going to be tough to pick the best one, but will reluctantly submit myself for scientific experiments. Will get back with the results of scientific taste tests when the crew are home from school to provide unbiased opinions. In the meantime, here’s the recipe:

For the base:

1 cup almonds

1/2 cup cashews

1 cup dates

1/2 cup sultanas

1.5 tablespoons cacao powder

 

For the filling:

Your choice of nut butter, about 5 tablespoons in total

 

For the topping:

2 tablespoons coconut oil, melted

2 tablespoons maple syrup

2 tablespoons cacao powder

 

To make the base, blend the nuts into fine crumbs, then blend in the dates and cacao until the mixture sticks together. Roll teaspoon-sized balls of dough and drop into mini-muffin tins, then press into shape.

Drop about half a teaspoon of nut butter into each base (or enough to come not quite to the top of the crust). Refrigerate while you make the topping.

To make the topping, whisk all the ingredients together until smooth. Pour over the top of the cups to just cover the butter. I put a corresponding nut on top of each cup so I’ll know what I’m getting; just like choosing chocolates from a box!

This tart is the culmination of lots of experimentation, and I love the way I’ve managed to get the lemon and raspberry flavours swirled together. It is extra versatile because as well as being grain, dairy, gluten and refined-sugar free, it is also nut-free (very important in our household!) It is a great recipe to take to a pot-luck dinner or shared lunch, as it is impressive, tasty, and goes a long way.

For the base:

45 grams cashew nuts

45 grams sunflower seeds

45 grams pumpkin seeds

85 grams dates

25 grams desiccated coconut

1-2 tablespoons water (if you need to make the base slightly stickier)

 

For the filling:

350 grams cashew nuts, soaked in cold water for 2-6 hours

2 tablespoons cacao butter, melted

3 tablespoons coconut oil, melted

1 teaspoon vanilla paste

3 tablespoons honey

1/2 teaspoon salt

Juice and zest of 2 lemons

5 tablespoons dehydrated raspberry powder

 

To make the base, blitz all the ingredients together in a high-speed blender until they form a sticky mixture. Spread this over the base of a spring-form tin lined with baking paper. Refrigerate until needed.

To make the filling, drain the cashews and blend them with the cacao butter, coconut oil,vanilla, honey and salt until really creamy. Separate the mixture into 2 bowls.

Add the lemon juice and zest to one half of the cashew mixture and blend well. Add the raspberry powder to the other half and blend well.

Dot spoonfuls of the lemon and raspberry mixtures all over the base, then swirl them together with a spoon. Smooth the mixture down as much as possible without spoiling the marbled effect.

Freeze the tart for at least 1.5 hours, then pop the base out of the tin, cut the tart into slices, and serve with fresh raspberries. Serves 10-12.

 

 

This recipe is based on one by Emily Van Euw,  but where she uses whole berries I prefer to make a raw berry jam and drizzle it all with raw white chocolate.

The slice is filling, nutritious and delicious, and transports reasonably well. I recommend you try it!

1 cup rolled oats (not the wholemeal ones)

3 tablespoons coconut flour

1/2 cup desiccated coconut

1/2 cup peanut butter

1/3 cup coconut oil

1/4 cup rice syrup

1 teaspoon vanilla paste

3/4 cup fresh or frozen blueberries

1/4 cup water

1.5 tablespoons chia seeds

1 tablespoon honey

3 tablespoons cacao butter (optional)

3 tablespoons maple syrup (optional)

To make the base, give the oats a very quick pulse to make them a bit finer but still chunky. Add the coconut flour and coconut and mix. In a saucepan, melt the coconut oil, peanut butter, rice syrup and vanilla. Stir the wet ingredients into the dry and push down into a loaf tin (I love to use a silicon one; the slice comes out really easily). Refrigerate while you make topping.

To make the topping, grind the chia seeds using a blender, coffee grinder or mortar and pestle until very fine. Mix the ground chia with water and leave to sit for a few minutes to absorb. If using frozen berries allow them to defrost. Blend the berries with the honey until smooth, then mix through the chia mixture. Spread over the oat base and place back in the fridge.

The slice is delicious just like this, but for an extra bit of decadence simply melt the cacao butter and maple syrup together and drizzle over the slice.

Slice when cold and keep in the fridge.