We love hosting dinner parties. There’s something about getting all the food ready, lighting the fire for the braai, putting out the “good” wine glasses, and making a little effort to spoil your friends and family that makes a person happy. Happy is the key word here. There is nothing worse than being stressed before everyone arrives. And what usually stresses a hostess out? Dessert (ladies, you know what we mean!). There are a million thoughts that go through your head: What if the soufflé flops? What if the cake doesn’t rise? What if the custard splits into a lumpy mess? Sometimes it’s just too much to handle.

Well we’ve come to your rescue and created a foolproof recipe. It’s as easy as can be, your 5-year-old can probably make it for you! This dessert is not only easy, it is incredibly delicious, and on top of that is incredibly healthy! It’s so good for you, you can eat it for breakfast the next morning.

It may seem a little “out there” and different, but give it a try and we promise you won’t be disappointed. And trust us, your guests will be so impressed you’ll be the talk of the town!

 

INGREDIENTS

Filling

1 cup raw, unsalted cashews

½ cup raw, unsalted almonds

1 cup full-fat coconut milk

1 cup cacao powder

4 tbsp. maple syrup

1 tsp. vanilla

¼ tsp. salt

Crust

1 ½ cups raw almonds

1 ½ tbsp. ground coffee

1 tbsp. cacao powder

¼ tsp. salt

1 tbsp. maple syrup

2 tbsp. melted coconut oil

 

METHOD

1. The night before, take the cashews and almonds for the filling and soak them overnight in a bowl with enough water to cover the nuts by double. (If you are pressed for time or forgot to soak them last night – you can place the nuts in a bowl of freshly boiled water for half an hour and they will soften up just fine).
2. The next day, start by making the crust. Line a loose-bottomed tart tin with non-stick baking paper.
3. Add all the crust ingredients to a food processor and blend until the mixture starts coming together. You’ll know it’s done when you press the mixture against the side of the bowl that it sticks together.
4. Tip the ingredients out into the tart tin and press it down with your hands to evenly spread it along the bottom of the tin and place in the fridge to chill. Wipe out the food processor bowl.
5. To make the filling, drain the soaked nuts (discard the water) and put them into the same food processor bowl. Add in all the other filling ingredients and blend until the mixture is super smooth. Tip the filling onto the crust, smooth it out, and place the tart in the fridge to chill for 30 minutes or until ready to serve!