No Bake Vegan Chocolate Tart

By Dolphl1970

Ingredients

• Crust
• 2 cups organic chocolate cookie crumbs (see recipe below for how to make raw ones, or use store bought conventional ones)
• 1/4 cup coconut oil
• Filling
• 1 1/2 cups cashews, soaked in water from one to three hours, then drained
• 1/2 cup + 2 tablespoons water
• 1/2 cup + 2 tablespoons agave syrup
• 1/2 cup coconut oil
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup + 2 tablespoons cocoa powder
• 3/4 teaspoon hazelnut extract
• Make the Crust
• 1 . Mix coconut oil into cookie crumbs until crumbs hold together. Press in a very thin layer in tart pan and chill in freezer before filling.
• Make the Filling
• 1 . Blend all ingredients in a Vita-Mix or food processor until very smooth. Fill cookie crumb crust and chill in freezer overnight. Remove tart from pan and serve. Store leftovers in freezer.
• For Raw Vegan Cookie Crumbs
• To keep this recipe raw, you’ll need to make these raw cookie crumbs which require the use of a dehydrator. Otherwise, just use store bought organic cookies to crumb.
• 2 cups cocoa powder
• 2 cups oat flour
• 3/4 teaspoon salt
• 1/2 cup maple syrup
• 1/2 cup agave syrup
• 1 1/2 tablespoons coconut oil, melted
• 3/4 teaspoon vanilla extract

Preparation

Step 1

1. In a large bowl mix the dry ingredients thoroughly. Add remaining ingredients to dry ingredients. Mix well with hands.

2. Crumble into small pieces (no bigger that 1/2 inch) onto dehydrator screens. Dehydrate for three days.

3. After dehydrating, process in food processor until small crumb consistency is reached.

4. Sift crumbs from flour, use flour for another recipe.