Chocolate Cappuccino Tart
Servings: 12 servings
Calories: 400.2kcal
Ingredients
For the filling:
- 1 ½ cups raw cashews
- ⅔ cup coconut cream
- ¼ cup coconut oil, melted
- ½ cup maple syrup
- 5 tbsp cocoa powder
- 1 tbsp instant coffee
- 1 ½ tsp ground cinnamon
- 1 tsp vanilla extract
- pinch of salt
For the crust:
- 5 cups unsweetened Lovebird Cereal
- ¾ cup coconut oil, melted
- 3 tbsp cocoa powder
- 3 tbsp coconut sugar
- pinch of salt
Instructions
- Place the raw cashews in a heat-safe bowl and cover with boiling water for a minimum of one hour and up to overnight.
- While the cashews are soaking, combine the Lovebird Cereal, melted coconut oil, cocoa powder, coconut sugar, and salt in a food processor and process until it is crumbly and resembles coarse sand. Remove the mixture from the food processor and press into a 9-inch tart pan. Spread the mixture out into an even layer and gently work the mixture up the sides of the tart pan. Place the pan in the fridge and chill for at least 15 minutes.
- Once the cashews are done soaking, drain, and rinse with a bit of water. Place the cashews, coconut cream, melted coconut oil, maple syrup, cocoa powder, instant coffee, ground cinnamon, vanilla extract, and salt in the food processor and process until smooth and creamy. Pour the mixture on top of the chilled tart crust and spread out into an even layer. Place back in the fridge and chill for at least one hour.
- Right before serving, remove the pan from the fridge and cut using a knife warmed under hot water. Cover any leftovers and place them in the fridge until ready to enjoy.
Nutrition
Calories: 400.2kcal | Carbohydrates: 33.4g | Protein: 5.7g | Fat: 30.7g | Saturated Fat: 21.4g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 5.3g | Sodium: 110.7mg | Potassium: 341.5mg | Fiber: 5g | Sugar: 13.9g | Vitamin A: 417.4IU | Vitamin C: 0.5mg | Calcium: 38.8mg | Iron: 6.4mg