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