BOBBY BOY’S EASTER TREAT

Written By John Schroeder
GLUTEN FREE
PREP TIME: 30 MINUTES
SERVINGS: 14 SLICES
CALORIES: 313 KCAL
Makes one 22cm tart, serves 12+.  30 mins preparation (plus overnight to set).

INGREDIENTS

BASE

1 1/2 cups almonds
2 tablespoons of  Bobby Boy’s cacao powder
½ teaspoon  cinnamon.
½ teaspoon ground nutmeg
½ teaspoon ground cloves
Pinch sea salt
1 tablespoon melted butter or melted cacao butter

FILLING

1 1/2 cups cashews soaked 2hrs, rinsed & drained
1 1/2 cups raspberries fresh, defrosted from frozen or tinned (and strained). Mixed berries also works well.
1/4 cup coconut néctar sugar or brown sugar
2 teaspoon vanilla extract
Pinch sea salt
1/4 cup melted coconut oil 
1/4 cup  melted butter  (please note that to make this tart vegan the butter can be substituted with cacao butter.
2/3 cup Bobby Boy’s cacao powder

INSTRUCTIONS

  1. Blend all the base ingredients in a food processor or blender until chunky like a breadcrumb, so that it sticks together between your fingers but still has some texture to it.

  2. Pour into your tart tin (one with a removable base) that is lined with clear wrap (biodegradable if possible!) Press the base in and up the edges, moving around the sides with your palm, thumb and fingers to get an even thickness on all sides. Place the base in the freezer while you make the filling.

  3. Blend all your filling ingredients except the butter and coconut oil (or cacao butter if using) and cacao powder in a blender until super creamy and smooth. Then add in the oil and butter, and blend again, and finally add in the cacao powder and blend until completely mixed in. Remove your tart shell from the freezer and pour in the filling, smoothing out the top with a spatula. Place in the fridge overnight to set. Served covered with gratings of chocolate and fresh berries of your choice.

  4. This tart will keep well in the fridge a week, It can also be frozen in a sealed container for up to two months. You are going to love it. It is a real treat!

John Schroeder