I’ve added the ISH to the raw because I do include 100g of dark chocolate which isn’t raw but I feel it adds so beautifully to the richness of this tart. If you want this tart to be strictly raw, omit the dark chocolate. Honestly, I’ve made it both ways and would now never not include the chocolate!
The beauty of this recipe is that you can flavour it in so many ways using essential oils. I’ve used peppermint, wild orange and green mandarin but always come back to wild orange. It’s like a Jaffa on steroids while containing so much healthy fat that you could almost eat it for brekkie and not feel too guilty.
This tart now gets rolled out at most of my oily workshops. It’s a big hit with everyone (the kids love it too), just keep the pieces small and store in the freezer if you don’t think you’ll get through it in a few days. It never lasts that long here!
You will need
2 cups of raw cashews
1/2 cup of either sunflower seeds or pumpkin seeds or
1/2 cup of either hazelnuts or almonds
1.5 cups of shredded coconut
1 cup of pitted medjool dates
pinch of salt
1 tablespoon of melted coconut oil
1/2 cup of coconut cream or almond milk (I’ve used both, coconut cream makes for a richer finish)
1/2 cup melted coconut oil
1/4 cup of maple syrup or honey
2 tablespoons cacao powder
100grams of dark chocolate
10 drops of doTERRA essential oil
Place the cashews in a bowl and cover generously with water. Set aside to soak for 6-8 hours. I typically do this the night before and proceed with the recipe in the AM.
Line the base of a 20cm springform cake tin with non stick baking powder. Can also be done in a slice tin, just ensure you have enough of a baking paper overhang to grip onto when the time comes to remove cake.
Process the seeds, nuts, coconut, dates, coconut oil, salt in a food processor or thermomix until coarsely chopped and the mix holds together when pressed.
Press firmly into your tin and whack in the fridge or freezer until needed.
Blend up the drained cashews, coconut cream, cacao, coconut cream, coconut oil, dark chocolate, essential oils, honey/maple syrup until the mixture is SILKY smooth. It should contain any crunch at all. Think a smooth pancake batter.
Grab your base, pour over the mix so that it is even and throw back into the freezer for a few hours to set.
Unveil at a dinner party, oily catch up and WOW the crowd.
There are many reasons why I love using doTERRA essential oils, we use them daily in all areas of our life, in a variety of different ways. I feel incredibly confident ingesting doTERRA essential oils due to the rigorous testing the oils are put through. You can read more about that here Not all oils are created equally so do your research.
If you would like to find out how you can obtain doTERRA essential oils at wholesale prices, please check the ‘essential oil’ and ‘workshop’ page of this website. Alternatively, drop me an email and I will be happy to chat xx
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