Raw cacao tart with raspberry chia jam

This is a ridiculously easy raw dessert. Raw desserts and cakes can be easier and quicker to make than their baked counterparts. Plus they are much healthier for you!

RAW CHOCOLATE TORTE.jpg

For the base;

44g / 1/4c hazelnuts

52g / 1/4c almonds

35g / 1/4c dates, soaked in hot water  

1T cacao butter, melted
 
For the mousse;

70g / 1/2c dates, soaked in hot water

2 small avocados

3T cacao powder

2T cacao butter, melted
 
For the jam;

75g frozen raspberries, defrosted

1T chia seeds
 
● Using the chopper attachment of a hand blender grind the nuts into crumbs

● Add the drained dates and the cacao butter and grind again

● Put this into the base of your mould or cake tin, pressing down with the back of a spoon

● Blend the drained dates, avocados, cacao powder and cacao butter

● Add this to the nut base and chill in the fridge for 30 minutes

● Add the chia seeds to the defrosted raspberries and leave to thicken for 20 minutes

● Remove the tart from the mould or cake tin, top with the jam and serve