Friday, January 17, 2020

Pistachio & Cacao Tart

RECIPE PISTACHIO & CACAO TART

INGREDIENTS

BASE


1 cup buckwheat groats

1 cup oat flakes (use GF if required)

3 tbsp coconut oil (solid)

6 medjool dates (pitted)

3 tbsp maple syrup

¼ cup cacao powder

¼ tsp Himalayan pink salt

FILLING


1 ½ cups pistachios (shelled)

1 can chilled coconut milk (use only the thick part form the top of the can)

½ cup vanilla flavoured soya yoghurt (or coconut yoghurt)

½ cup maple syrup

4 tbsp coconut oil (solid)

1 tsp almond extract

TOPPINGS


¼ cup chopped pistachios

¼ cup chopped dark chocolate

¼ cup dried roast petals

INSTRUCTIONS

PREPARING THE PISTACHIOS


To begin you will need to prepare the pistachios by soaking them. Add them to a large bowl, cover with water and refrigerate overnight (or a minimum of 6 hours).

Rinse the pistachios with clean water and remove as much of the skins as possible. They should coming off easily using your fingers as the water will have loosened them

 BASE


Add the buckwheat, oat flakes, salt and cacao powder to your food processor and process to a light crumb consistency.

Add the dates, coconut oil and maple syrup and continue to process until the ingredients begin to stick together and form a dough like consistency.

Press the dough into the base of cake tin and push it up the sides of the tin to form a crust. You can use a spatula or the bottom of a flat glass to smooth is out.

Trim around the rim of the crust to make it as even as possible.

Set the base aside in the freezer. 

FILLING


Add all the ingredients to your high speed blender and blitz until completely smooth and creamy without any lumps.

Pour the mixture onto the crust and tap the cake tin off of your work surface to knock out any air bubbles.

Place the tart into the freezer to set for about 2-3 hours.

Once set, carefully remove the tart from the springform tin whilst still frozen. 

GARNISH


Decorate the tart by adding chopped pistachios, chopped dark chocolate and rose petals around the outer surface of the cake. Allow to defrost for 30-40 minutes before serving. 


Recipe Adapted From addictedtodates.com