Raw Chocolate Tart

I would have thought that  I would have run out of ideas for my recipes, but I have noticed with interest there are some many ideas running through my head that they will keep me going for years.

This chocolate tart just popped into my head and lucky I had all ingredients on hand.
Most of my family who taste most things that I make are all chocolate addicts and any thing chocolate gets the thumbs up. I was looking for just a plain tart nothing to fussy and something you could just whip up in a few minutes, and that is what this recipe is, I call it a no fuss easy one to try.

The finished tart is so soft creamy and I might say quiet velvety in your mouth.
It is quiet rich and a small sliver is all that is needed and you will feel quiet content.

I used a well oiled (coconut oil) 9 inch pie dish for this tart, I placed in the freezer and when 3/4 set I took it out and sliced it then placed back until frozen, I find this works with me, and then I take out as needed.

You could also add raspberries if you want, but I just wanted the plain tart with a few broken raspberries on top, more for color...enjoy

Base

1 3/4 cups pecan nuts

2 tablespoons cacao powder

2 tablespoons cacao nibs

1/8 teaspoon sea salt

3/4 cup medjool dates (pitted)

Chocolate Tart Filling

2 cups cashews soaked for 2 hours

3/4 cup coconut nectar or sweetener of your choice

1 teaspoon vanilla extract

3/4 cup cocao powder

3/4 cup filtered water

1/8 teaspoon sea salt

1/2 cup coconut oil melted over very low heat

1 tablespoon lecithin powder optional

To make your base in your food processor, process pecans, then all other base ingredients. Process until mixture comes together, then press into lightly greased tart dish or pie dish, trim the rim and set in the fridge.

To make the filling blend in your blender all ingredients except the coconut oil, until smooth, then add oil and blend until well incorporated.

Pour evenly over the base then set in freezer or fridge

Enjoy