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Raw White Chocolate & Rose Tart

This is a delicious, healthy, gluten free nutrient rich tart. Flavoured with rose water which gives it a Turkish Delight flavour. With a crunchy almond and date crust and the creamy, light rose cashew cream filling. This tart is great for afternoon tea or served as a dessert. My guests really enjoyed it and everyone commented on the flavours. Full or fibre, protein and superfood goodness you can enjoy a slice guilt free knowing it's doing you good.
Course: Dessert, lunch, sweet treat
Keyword: dairy free, raw vegan, vegan tart, vegan white chocolate

Ingredients

Crust

  • 70 g oats
  • 70g raw unsalted almonds
  • pinch of pink/sea salt
  • 15 dates soaked in hot water for 10 minutes - drained
  • 1 tsp vanilla extract
  • 2 tbsp agave/maple syrup

Filling

  • 150 g cashews - raw soaked overnight or in just boiled water for 1 hour - drained
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 100 g cacao butter melted
  • 1-2 tsp rose water
  • pinch of salt
  • 1/2 cup agave/maple syrup
  • 1/2 cup plant milk unsweetened
  • 1 tsp beetroot juice gives gorgeous pink colour

Instructions

Crust

  • To a blender/food processor add the oats, almonds and salt. Blend until you have a finely chopped mixture. Add the drained dates, vanilla and blend again for a minute or so. Pour in the syrup which will help everything stick together and blend until combined. Tip into a loose base flan tin 7-9 and spread evenly. Press the mixture firmly into the base and form a crust around the sides for the filling to sit in. You can you the bottom of a glass to help with this (see video). Set aside in the fridge while you prepare the filling.

Filling

  • To a blender add the drained cashews, milk, vanilla, rose water, lemon, syrup and salt. Blend until you have a thick lump free cream. Now add the beetroot and melted cacao butter. Blend again until combined. Remove the crust from the fridge and pour over the filling, scrape out all of the filling with a spatula from the blender. Spread evenly and pop in the fridge to set for 3-4 hours. I decorated the tart with some beautiful dried, chopped rose petals. Best served with strawberries or raspberries straight from the fridge.

Video

Notes

TIP: If you haven't got cacao butter you can use vegan white chocolate. When blending the filling it's vital to keep blending until you have a thick cream with no lumps. This may take a few minutes (depending on your blender) but its worth it. Melt the cacao butter gently in the microwave or over a Bain Marie.