Herewith I welcome the next sweet recipe on my blog. Hello, Raw Mocha Tart with hazelnut crust.
I also eat savory food. Honestly. Madly gladly even. But I always need one bite of something sweet after. Like. One bite = one piece. You know what I mean.
Plus let’s also not define the size of p i e c e. No judging here.
What is clear is that I like to know that my daily sweet bites are full of good things. This means that they haven’t seen refined white sugar, palm oil or anything like that.
Well, I also eat sweets from the supermarket, every here and then. But at least my homemade desserts should meet these criteria.
That mocha tartelette. Mhm. MMMHM.
- It’s not baked, but raw.
- It does not contain refined sugar, but is sweetened with dates and coconut blossom sugar.
- It contains no flour.
- It contains only good fats, like nuts and a bit of coconut oil.
- Every bite is a melt-in-your-mouth-experience.
Honestly, if someone now tells me that vegan creations are not for him/her, then I can only shake my head while eating my third piece of this mocha tart.
The crust tastes incredibly delicious thanks to the hazelnuts and caramel-y dates.
And then comes this cream. People. It’s like silk. OMG.
The texture is simply unbeatable. So soft and creamy. This is because there are no solid ingredients in it. Neither melted chocolate, nor almond butter or grated nuts.
It is made from the solid, more fatty part of coconut milk. This btw is obtained by placing a can of coconut milk in the refrigerator for at least one hour.
But it also works if you use coconut milk at room temperature. Just make sure it has not been shaken for a while. Then the firmer part settles on top.
Chocolate is the perfect topping for this mocha tart. Of course. But you can also use roasted nuts, sesame seeds or just some espresso/cocoa powder. Get creative and then…ENJOY!
YUM, YUM, YUM.