For all of you waiting the recipe for my delicious tart I just shared on Instagram and Facebook here it is! Have a lovely weekend and hope you make this super easy, raw, oil/gluten free cake that tastes like a piece of heaven!
Gastrawnomica’s Raw Chocolate Cream & Blueberry Tart
Gluten & oil free, serves 3
10 small dates, pitted // 10 dátiles pequeños, deshuesados
4 Tbsp coconut flour // 4 cdas. harina de coco
1 1/2 Tbsp cacao powder // 1 1/2 cdas. cacao en polvo
Water as needed // Agua necesaria
Chocolate mousse (same one from my caramel-chocolate bars) *with 1/2 large avocado // Mousse de chocolate de mi receta de las barras de caramelo (usando 1/2 aguacate grande o 1 pequeño)
2 Tbsp crunchy raw almond butter // 2 cdas. mantequilla de almendras crunchy
1/4 cup fresh blueberries // 1/4 taza moras azules frescas
Blend dates on food processor until you have a sticky ball. Remove, cut in pieces with your hands and add coconut flour and cacao. Blend again until you have a powder consistency. Now add room temperature water, slowly as needed until it has a crumble consistency. Remove from food processor and spread half the mixture over a circular mold, I used a mini cheesecake pan like this one. Freeze.
Now prepare the chocolate mousse, following this same instructions, you might need to half the recipe if using a large avocado. Spread over cookie mixture and freeze for 20 min.
Remove cake from freezer, spread the leftover cookie mixture over mousse and freeze again for 20 min. Once ready, spread 1-2 Tbsp crunchy almond butter (it really makes a difference if you use crunchy instead of creamy!). Top with fresh blueberries and sprinkle dried coconut flakes if desired.
This is really easy to make and amazingly fulfilling and so delicious! If you have some cravings this will totally make them go away with just a small slice!
You can keep it in the freezer for a month or in the fridge for 5-6 days.