A slice of bliss: Our favourite chocolate cake that is actually good for you.
Our Billabong chef Helen shows you how to make this rich, moist and secretly packed with goodness treat- your new go to without the guilt.
No Bake Chocolate Tart
Ingredients
Base:
1 cup cashews (soaked)
¾ cup almond meal
½ cup coconut oil
2½ tbs cacao powder
6 pitted dates
¼ teaspoon salt
Filling:
1½ cup cashews (soaked)
½ cup coconut milk
½ cup cacao powder
¼ cup maple syrup
2 tbs coconut oil
½ teaspoon salt
Handful Rose petals
Method
Combine all base ingredients; cashews, almond meal, coconut oil, cacao powder, dates and salt in a processor and blitz until well combined.
Press the mixture evenly into a baking tray.
Refrigerate base while you prepare the filling.
Combine all filling ingredients; cashew, coconut milk, cacao powder, maple syrup, coconut oil and salt in a processor and blitz until creamy and smooth.
Spread the filling evenly on top of the base layer.
Sprinkle with rose petals for garnish
Refrigerate until set. Approximately 1 hour.
Slice to serve.
