Preparation time is 20minutes
Total time is 20minutes
Serve is for 10 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
10
- 24 soft dates
- raspberries (to serve)
- 1/2 cup natural almond, brazil and cashew spread
- 1/3 cup natural almond, brazil and cashew spread, brazil and cashew spread
- 1teaspoons vanilla bean paste
- 1/2 cup cacao powder
- hazelnuts, chopped (to serve)
- 200grams hazelnut meal
- 1/3 cup hazelnut meal
Method
Step 1 of 2
Place hazelnut meal, cacao, 8 dates, nut spread and 1 tbs water in a food processor and whiz until finely chopped and beginning to come together. Transfer to a 25cm tart tin with removable base press mixture into sides and base. Chill until required.
Step 2 of 2
For the filling, place 16 fresh pitted dates, 1/2 cup of natural almond, brazil and cashew spread, 1/3 cup hazelnut meal, 1/4 cup cacao, 400ml coconut milk, 1 tsp vanilla bean paste and 1/2 tsp salt in cleaned food processor and whiz until smooth and combined. Pour over tart base and freeze for 1 hour or until firm. Top with raspberries and hazelnuts and dust with cocoa to serve. Note: While every care has been taken to ensure this recipe is dairy-free, always check labels as ingredients differ from brand to brand.
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