By Chef: Emily von Euw
Posted: November 24, 2015
These oreo-ish tarts are creamy, rich, sensual and based around whole food ingredients. Nothing is sexier than whipped coconut cream. Period. Enjoy!
Chocolate Cookie Crust
- 1 cup raw cashews
- 1/4 cup cacao powder
- Scant 1/2 cup ground flax seeds
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch himalayan salt
Vanilla Whipped Coco Cream
- 1 can full fat coconut milk, left in the fridge overnight
- 1/4 cup coconut sugar, ground into powder
- 1/4 teaspoon vanilla bean seeds
- To make the cookie crust: grind the cashews into flour, then throw the cashew flour into a bowl and mix in the rest of the ingredients until you have a doughy mixture that holds its shape. Set aside a scant 1/4 cup of this mixture for the cookie crumble.
- Press the remaining dough into tart tins or whatever shape you like and put in the fridge for an hour or more so they harden up.
- To make the cookie crumble: roll out the dough you set aside, then leave it in the oven at its lowest temperature until it gets crispy. This may take 2-3 hours. Or use your dehydrator. Then chop it up into cookie pieces. Note: I only left mine in the oven for an hour so it didn’t get crispy, but I used it anyway. It’s all good.
- To make the coco cream: follow these directions, whipping in the rest of the ingredients along the way. Scoop the whipped coco cream into the cookie crusts. Sprinkle on the cookie pieces and enjoy!
ADAPTIONS: you can use any nut instead of cashews; you can use cocoa or carob powder instead of cacao; you can use dates instead of flax seeds; you can use any other sweetener instead of maple syrup; you can use vanilla extract instead of vanilla bean seeds.