Chocolate Cashew Cream Tart

As promised, all FLK subscribers went in the draw to win a free copy of Sarah Wilson’s I Quit Sugar Chocolate eBook. Today I randomly drew the winner, who received a copy straight to their inbox. To the lovely reader – Samantha – thanks for participating, congratulations and enjoy!

For those of you who missed out on winning the eBook, I thought you deserved a little treat too. You’ve seen the pretty pictures and read my many blog posts about it, now it’s time I let you try it! Here’s the recipe of my Chocolate Cashew Cream Tart, as featured in the IQS Chocolate eBook.

If you’re after more chocolatey goodness, and want more sugar-free recipes, don’t forget you can purchase the $16 eBook right here.





Chocolate Cashew Cream Tart
Serves 8-10

Tart Crust
1 cup hazelnut meal
1/3 cup raw cacao powder
1/4 tsp baking powder
1 tbsp rice malt syrup
40g salted butter, diced
1 tbsp water

Cashew Cream Centre
1 cup raw cashews, soaked for at least 5 hours (*see notes)
1/4 cup raw cacao powder
Juice of 1 lemon
1/2 tsp pure vanilla bean extract
1/4 cup coconut oil
1/4 cup rice malt syrup

To make the crust: Preheat oven to 180°C and line a 20cm (8 inch) springform pan or a tart pan (with removable bottom) 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.

To make the cream: Drain cashews, place in food processor 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.

Enjoy with fresh berries and natural yoghurt.

*Note: Cashews contain some fructans & GOS, so can be troublesome to digest for some fructose malabsorpers. Otherwise enjoy in moderation :)

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3 comments:

  1. Hi Stephanie,
    I was under the impression cashews were high FODMAP and that I should be avoiding these entirely?
    Regards,
    Laura

    ReplyDelete
    Replies
    1. Hi Laura,
      At the time of posting this recipe, all the information provided to me about low FODMAP diet through dietitians had no mention of cashews being restricted, so I've continued eating them and have had no issues. I understand now that cashews are often labeled as high FODMAP as they do trouble some people. I'll be sure to add a note of this, to be weary of cashews if you cannot tolerate them, but I will add, like everything on the FODMAP diet, make sure you give them a try in moderation as you may be lucky ;)
      Good luck, and I'd love to hear how you go.
      Thanks,
      Steph

      Delete
  2. Chocolate is my favorite. This recipe is simply a perfect dessert to try now.

    ReplyDelete

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