Mocha tart recipe

Another day, another stellar raw dessert that delivers on both health benefits and fabulous flavour – this mocha tart recipe will not disappoint. Serves 10.

Ingredients

For the top

270g cashews, soaked for at least 2 hours

95g Tiana’s cooking coconut butter

180ml maple syrup

180ml water

2tbsp freshly squeezed lemon juice

60g cocoa powder

20g raw cacao powder

1tbsp ground coffee

Vanilla, to taste

Pinch salt (optional)

For the base

220g almonds

3tbsp almond butter

1tbsp Tiana’s cooking coconut butter

2tbsp maple syrup

Method

Firstly, make the base. Add the almonds to a food processor and blend for 1 minute, to break down. Then, add in the almond butter, coconut butter and maple syrup, blend again for another minute until a fairly sticky crumb has formed.

Pour the crumb into a cake tin (I used a square 16x16cm tin with a removable base) and press down to form an even base that sticks together. Then, move into the fridge to keep cool.

Next, make the topping. Add the coconut butter into a pan and place onto a low-medium heat to melt. Then, pour the liquid into a blender, followed by the water, lemon juice, maple syrup and cashews. Blend for a few minutes or so, until smooth. Then, add in the cocoa powder, cacao powder, vanilla, coffee and salt. Blend again until smooth – just keep blending until it’s as smooth as you can get it. The time depends on the strength/size of your blender.

When the mixture is smooth, remove the base from the fridge and pour the mocha mixture on top. Spread until even, and then move the tart into the fridge or freezer to set. I set the cake by placing it into the freezer for 2 hours, and then into the fridge for 30 minutes to 1 hour. Alternatively, you can leave it for longer and just set it in the fridge; this will take around 5 hours. When the cake has set, remove it from the tin to slice and serve.

Perfect served with a healthy helping of vanilla crème.