No Bake Rhinocolate Tart

Heather Pace, December 23, 2020.

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I was going to say that this chocolate tart is the perfect dessert to make when you want to impress your guests buuut since none of us are having guests over this year, I'll say - this is the perfect dessert for you and your family to enjoy!

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Let me tell you about this tart:

A nutty chocolate crust is filled with a creamy fudge-like chocolate filling, all topped with coconut whipped cream.

Both the crust and the filling are made in the food processor to make life easier (instead of a processor for the crust and a blender for the filling).

Chill it overnight in the fridge and then spoon or pipe some coconut whipped cream on top, sprinkle with some crushed cacao nibs (or candy canes) and voila! You have a decadent holiday dessert.

I've added a special ingredient from Safi Sana Superfoods to make it even more nutritious and energizing.

Rhinocolate is a chocolate super food powder designed to give you energy and nutrients. The ingredients are cacao, maca, date sugar, guarana, cinnamon, ginger, cardamom, cayenne, and ginseng. It's delicious in hot drinks, smoothies, and power balls or other no-bake treats!

Guarana is an Amazonian seed, referred to as "the beginning of all knowledge" and as a long history of being used as a stimulant/energy source. When guarana is combined with ginseng it stimulates clarity.

There's a rhino on the package because 5% of all profits go to the Mkomazi Rhino Sanctuary since rhinos are in danger of extinction.

EQUIPMENT

• food processor

INGREDIENTS  

Crust

• 3/4 cup raw almonds
• 1/2 cup shredded coconut
• 2/3 cup pitted packed dates
• 1/4 cup cacao powder
• 1-3 teaspoons water

Filling

• 1/2 cup almond butter raw or roasted
• 1/3 cup + 1 tablespoon maple syrup
• 1/3 cup Rhinocolate chocolate blend Or cacao powder
• 2 tablespoons hot water
• 1/3 cup melted coconut oil
• 1 tbsp cacao powder
• 1 tsp vanilla

Coconut Whipped Cream

• 1 can full fat coconut milk chilled overnight in the fridge

INSTRUCTIONS

Crust

• Finely grind the almonds, coconut and cacao powder in a food processor.
• Add the dates and process until they're completely broken down. Add the water and blend briefly to incorporate. The dough should easily hold together when pressed in your hand.
• Press the dough into an 8" tart pan. Set aside.

Filling

• Blend all ingredients in the food processor until smooth and creamy. Spread into the crust.
• Place the tart into the freezer for a few hours and then into the fridge or just into the fridge overnight to firm up. Once firm, pop the whole thing out of the metal tart ring.

Coconut whipped cream

• Remove the can from the fridge. Scoop the thick creamy part out and into a bowl. Whip with electric beaters or a whisk. Add a drizzle of maple syrup if desired (I like to).
• Use a spoon or a piping bag to spread it over the chilled filling.

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