I previously had a failed attempt at cashew cream, so I decided to give it another go. I knew I wanted a creamy pie filling for this tart so this cashew cream was a must. I had a perfectly ripe avocado on the counter so I also decided to whip up a chocolate avocado frosting to layer in between the chocolate base and the cashew cream. It was all starting to come together. A bit of a mishmash of delicious components. As you make this recipe, you'll see how tasty each component is on its own, so it only makes sense that it all tastes great together!
The final addition to this recipe was raspberries. They were looking super delicious at the market so I picked up a pint of berries and threw them into my cashew cream for a hit of sweetness and colour.
Chocolate Date Base
1 1/2 cups pitted dates
1/2 cup oats
1/4 cup peanut butter
1/4 cup cocoa powder
1 tbsp coconut oil
1/2 cup rice puff cereal
Chocolate Avocado Frosting
1 ripe avocado
1/2 cup cocoa powder
1/2 cup pure maple syrup
1 tsp vanilla
Raspberry Cashew Cream
1 cup raw unsalted cashews, soaked for at least 2 hours in water
1 pint raspberries
1 tsp fresh lemon juice
1 tsp vanilla
1) To make chocolate date base: Add all ingredients to your food processor except for the rice puff cereal and process until smooth. This may take a few minutes and you will need to scrape down the sides of your food processor with a spatula. Once this mixture is smooth, pour into a bowl and add the rice puff cereal and mix together with your hands.
2) Press mixture into the bottom of a 8 or 9 inch tart pan or baking pan with a removable base. Wet your hands with water to avoid sticky hands. Put the pan in the fridge to harden for about 30 minutes.
3) To make the chocolate avocado frosting: Add all ingredients to your food processor and mix for about 4 minutes until perfectly smooth. You will have to stop the machine and scrape down the bowl a few times to properly incorporate all of the ingredients.
4) Pour frosting onto the chocolate date base and use an offset spatula to spread out evenly over base. Place the pan back in the fridge while you make the cashew cream.
5) To make the cashew cream: Add all ingredients to your food processor and mix until smooth. You will have to stop the machine and scrape down the sides of the bowl a few times. Depending on how long you soaked your cashews, you may need to add a tbsp or more of water to smooth out the mixture.
6) Pour cream onto tart and spread out evenly. Place in the fridge to set.
Top with crushed raspberries and a sprinkling of cocoa powder.