This delicious cacao cinnamon tart is gluten-free, dairy-free and packed full of amazing natural ingredients. Perfect as an afternoon pick-me-up with a cuppa, and equally impressive for a festive feast.
Ingredients
For the raw almond-cinnamon tart shell
- 150g of ground almonds
- 3 tablespoons of coconut oil, melted
- 2 tablespoons of Sweet Freedom
- A small handful of Elements for Life raw cacao nibs
- 1 teaspoon of ground cinnamon
- A pinch of Elements for Life Himalayan pink salt
For the raw cacao filling:
- 400ml of coconut milk
- 2 tablespoons of Elements for Life ceremonial cacao paste, grated
- 2 tablespoons of Elements for Life raw cacao powder
- 2 tablespoons of Sweet Freedom
- 1/2 teaspoon of ground cinnamon
Method
- Grease and line a tart tin with greaseproof paper and set aside. In a bowl combine all the ingredients for the almond-cinnamon tart shell until the mixture resembles wet sand. Using a cup press the mixture into the tart tin in one even layer. Pop in the fridge whilst you make your filling.
- In a deep saucepan add your coconut milk and gently bring up to simmering point.
- Add in your grated raw cacao paste and mix with a whisk until it's fully melted into the mixture.
- Next add your raw cacao powder, chosen sweetener and ground cinnamon and whisk until you get a lovely thick filling, taste for sweetness. Allow to cool for 5-10 minutes.
- Bring out your tart case and gently pour in your filling, pop into the fridge for at least 4 hours or until the filling has set.
- Best served out of the fridge and decorated with raw cacao nibs and a drizzle of raw chocolate sauce
ENJOY!
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About The Author
Niki Behjousiar is a recipe creator and founder of nikibakes. Niki has been blogging for over 10 years and has a passion for gluten-free and dairy-free recipes. She’s a Persian chef who loves all things spice and particularly enjoys Asian and South American cuisine. She’s always on the lookout for fresh and delicious flavour combinations and uses our spices daily in her cooking and on her blog.
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