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Vegan Mocha Tart with Oat and Almond Crust

We're all about clean treats, and this one has arrived just in time for Valentine's! If you love this tart, chances are you'll also love...

...You're welcome. 

Vegan Mocha Tart with Oat and Almond Crust

Vegan, Dairy Free, Gluten Free

Recipe for 10cm×25cm×h2.5cm (550ml) tart tin

Ingredients

Crust

  • 45g gluten free rolled oats* 
  • 40g raw almonds*
  • 3 Tbsp. coconut sugar*
  • 1/8 tsp pink salt*
  • 2 Tbsp. + 1 tsp melted coconut oil*
    Filling:
    • 100g raw cashews* (soaked 4-6 hours and rinsed) 
    • 120ml coconut cream
    • 3 Tbsp. melted raw cacao butter*
    • 3-4 Tbsp. maple syrup*
    • 2 tsp raw cacao powder*
    • 2-3 tsp finely ground coffee beans*
    • Pinch of pink salt*

      Decoration:

      • Handful of fresh blueberries
      • Freeze dried, chocolate coated strawberries*
      • Rose petals*
      • Coffee beans*

      *Available at Naked Foods

      Method

      1. Preheat oven to 170⁰C. Place all dry crust ingredients in a food processor and process well until it reaches the consistency of flour.
      2. Add melted coconut oil and process until it becomes like wet sand.
      3. Press the mixture against the sides and the bottom of the tart tin. Bake it for about 18-20 min or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour. 
      4. Place all mocha filling ingredients in a high-speed blender and blend well. Layer it over the crust and freeze it until set.
      5. Remove from the tin and garnish with fruits and chocolate.

        Have you guys made any of our recipes? Share your creations with us by tagging @nakedfoods or leaving a comment below! And don't forget to check out @365cleaneats for more stunning food photos and recipes. 

        Minako Umehara - @365cleaneats

        Health-conscious Recipe Creater / Food Stylist & Photographer/ Food Instructor
        Minako has lived in 8 cities across 3 countries since 2003. Despite the varying environments around her, her realisation that food is universal has led to her desire to connect with people through food. After moving to Melbourne, she picked up vegan cooking. She now spends time creating innovative vegan recipes and running cooking classes.

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