Hello there chocolate lovers!
I have something sweet and special for you today… It’s called a Chocolate Cashew Tart and it happens to be gluten free, sugar free and dairy free.
No, no, please don’t be disappointed now, because everything about this cake is yummy and sweet. Starting with a coconut flour crust that’s crunchy and tasty, ending with the creamy cashew-chocolate filling.
Holy Moly! I can’t even explain to you with words how delicious, yet secretly healthy this tart is.
This low carb chocolate tart is very special to me. You all know that I don’t make a lot of desserts. But once I have cravings for something sweet, I don’t go to the store and buy, I improvise in the kitchen ( Peanut Butter Chocolate Muffins, Low Carb Cheesecake, Strawberry Coconut Bites,Guilt Free Pumpkin Muffins ). And that day is a special day for me, so when I have it on my blog, you know it’s good! You just have to trust me and keep scrolling.
Just know that if I can do it, so can you! All the work that goes into this tart is so incredibly worth it. You will not be disappointed with the end result.
P.s: I’ve already made this tart two times in 10 days. We literally ate the first tart in one day. The fact that it is incredibly simple to make, made me decide to do it again. The second time I promised myself, that I would focus on eating it, not on decorating or photo shooting. But cman guys, I couldn’t resist. It was just so pretty.
As I said, the cake is very easy to make, as long as you’ve got a blender.
Start off by making the crust. You will need to mix together coconut flakes, coconut flour, almond flour, coconut oil and honey. After blending the mixture. Firmly press the crust mixture onto the base and sides of a tart pan, and bake for at least 10 minutes. Then the rest of the chocolate cashew tart does not require baking. Yes, you’ve heard me well, no more baking needed.
The middle layer is my favorite creamy cashew butter. You make it by processing the cashews in a blender until you get a fine creamy texture. Add melted coconut oil and honey and mix well to combine on a medium heat. Pour the filling over the tart crust. Place in the freezer to set completely. While the filling chills in the refrigerator, its time for you to make the chocolate filling .
Ahhh! that chocolate smell! So rich and creamy. Coconut milk, coconut powder and one small chunk of dark chocolate. Yup, thats all!
Pour it over the cashew layer and place it in the freezer for another 30 minutes.
Once it’s firm, the tart is ready to be decorated with any kind of toppings. I went with cocoa powder, strawberries and lady bugs. Oh wait, they are not edible, I use them for pictures (my boyfriend hates the idea of putting plastic lady bugs on cakes) but they look cute, don’t they?
Thats all folks, easy peasy. The tart is ready to be devoured. Frankly, this is one of the best desserts I’ve made in a while. Also knowing that it’s healthy and guilt free just makes it my favorite. And something tells me that it’s going to be yours too!
- 1 cup unsweetened coconut flakes
- 2 cups coconut flour
- 1 cup almond flour
- ½ teaspoon salt
- 3 tbsp coconut oil
- 3 tbsp honey
- Cashew Layer
- 3 tablespoons creamy cashew butter ( 1 ½ cups cashews (soaked 1 hour and drained))
- 2 tbsp honey
- 2 tbsp coconut oil
- 1 tsp salt
- Chocolate Filling
- 3 tbsp canned coconut milk
- 4 tbsp cocoa powder
- 1 chunk unsweetened dark chocolate
Preheat the oven to 350°F / 175° C. In a blender, combine the coconut flakes, almond flour, coconut flour and salt. Pulse to combine. In a small microwave bowl, melt the coconut oil and honey together. Pour into the blender and blend until well combined.
Press the crust into the bottom and sides of a tart pan.
Bake for 10-12 minutes until golden brown. After removing from the oven, let it chill completely.
Put soaked cashews into the blender. Blend until thick and creamy.
Combine the cashew butter, honey, coconut oil and salt in a sauce pan over medium heat. Stir the mixture constantly until all ingredients are melted and smooth. Stir to combine. Pour the cashew layer over the crust. Place in the freezer for at least 30 minutes to set. This layer should be cold and firm.
Chocolate filling :
Place the canned coconut milk in a sauce pan over medium heat and stir constantly until bubbling. Add the chocolate chunk and cocoa powder. Whisk together until smooth. Pour chocolate filling over cooled and set cashew layer. Top with strawberries, if desired. Place back in the freezer for another 30 minutes until completely set.
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