![\"\"](\"http:\/\/www.teresamisu.com\/wp-content\/uploads\/2013\/12\/IMG_8588.png\")
<\/a><\/p>\n\n
\nBase<\/h2>\n
Base<\/h2>\n\n- 1 cup hazelnut meal or almond meal<\/li>\n
- 1\/3 cup raw cacao powder<\/li>\n
- 1 teaspoon baking powder<\/li>\n
- 1 tablespoon rice malt syrup or any other sweetener you prefer<\/li>\n
- 40g salted butter, diced or coconut butter<\/li>\n
- 1 tablespoon water<\/li>\n<\/ul>\nPreheat oven to 180 C and line a 20cm cake tin with baking paper. Sift hazelnut meal, cacao and baking powder into food processor. Add rice malt syrup, butter and water and blend. Turn out into pan, pressing down to coat the bottom and about 2cm up the sides. Place baking paper over the dough, pressing it down firmly, and place in oven to bake for 15 minutes. Remove and leave to cool in pan.<\/div>\n
![\"\"](\"https:\/\/www.teresamisu.com\/wp-content\/uploads\/2013\/12\/IMG_8594.png\")
<\/a><\/h2>\nCream<\/h2>\n\n- 1 cup raw cashews, soaked for at least 5 hours<\/li>\n
- 1\u20444 cup raw cacao powder<\/li>\n
- juice of 1 lemon<\/li>\n
- 1\/4 cup coconut cream
\n<\/a><\/li>\n- 1\u20442 teaspoon pure vanilla powder<\/li>\n
- 1\u20444 cup coconut oil<\/li>\n
- 1\u20444 cup rice malt syrup<\/li>\n<\/ul>\n<\/div>\n\n
Drain cashews, place in blender and blend on high until almost smooth. Add cacao, lemon juice and vanilla, pulsing until combined. Warm the coconut oil and rice malt syrup until melted, then add to the mixture and continue blending on high until you have a smooth cream, with a mousse-like consistency. Fill cooled tart with cashew cream and refrigerate for at least 30 minutes prior to serving. Decorate with preferred fruit.<\/p>\n
Preheat oven to 180 C and line a 20cm cake tin with baking paper. Sift hazelnut meal, cacao and baking powder into food processor. Add rice malt syrup, butter and water and blend. Turn out into pan, pressing down to coat the bottom and about 2cm up the sides. Place baking paper over the dough, pressing it down firmly, and place in oven to bake for 15 minutes. Remove and leave to cool in pan.<\/div>\n
<\/a><\/h2>\nCream<\/h2>\n\n- 1 cup raw cashews, soaked for at least 5 hours<\/li>\n
- 1\u20444 cup raw cacao powder<\/li>\n
- juice of 1 lemon<\/li>\n
- 1\/4 cup coconut cream
\n<\/a><\/li>\n- 1\u20442 teaspoon pure vanilla powder<\/li>\n
- 1\u20444 cup coconut oil<\/li>\n
- 1\u20444 cup rice malt syrup<\/li>\n<\/ul>\n<\/div>\n\n
Drain cashews, place in blender and blend on high until almost smooth. Add cacao, lemon juice and vanilla, pulsing until combined. Warm the coconut oil and rice malt syrup until melted, then add to the mixture and continue blending on high until you have a smooth cream, with a mousse-like consistency. Fill cooled tart with cashew cream and refrigerate for at least 30 minutes prior to serving. Decorate with preferred fruit.<\/p>\n
- \n
- 1 cup raw cashews, soaked for at least 5 hours<\/li>\n
- 1\u20444 cup raw cacao powder<\/li>\n
- juice of 1 lemon<\/li>\n
- 1\/4 cup coconut cream
\n<\/a><\/li>\n- 1\u20442 teaspoon pure vanilla powder<\/li>\n
- 1\u20444 cup coconut oil<\/li>\n
- 1\u20444 cup rice malt syrup<\/li>\n<\/ul>\n<\/div>\n
\nDrain cashews, place in blender and blend on high until almost smooth. Add cacao, lemon juice and vanilla, pulsing until combined. Warm the coconut oil and rice malt syrup until melted, then add to the mixture and continue blending on high until you have a smooth cream, with a mousse-like consistency. Fill cooled tart with cashew cream and refrigerate for at least 30 minutes prior to serving. Decorate with preferred fruit.<\/p>\n