- 200 grams almonds
- 35 grams cacao powder
- 30 grams Maple syrup
- 20 grams coconut oil
- 2 Cups --- cacao powder
- 1 1/4 Cups --- Maple syrup
- 3 tablespoons coconut oil
- 1/2 teaspoon himalayan or sea salt
Put Almonds into bowl and turn into almond meal 8 seconds, speed 8. (Keep a little bit set aside to sprinkle on top) (Skip this step if you use almond meal)
Put in remaining ingredients and mix 8 seconds, speed 7. Scrape down sides and mix for a further 10 seconds on speed 7.
Grease a loose bottom tart tin with coconut oil and fill with base mixture. Press the crust in the bottom and sides of the tart tin.
You don't need to clean your bowl but make sure you've scraped out all the crust ingredients to ensure a smooth filling.
Put all filling ingredients into bowl and mix 12 seconds gradually going up to speed 8. Scrape down sides and repeat if necessary.
Pour filling into tart tin and smooth the top with a spatula. Sprinkle with left over almond meal.
Refrigerate for at least 2 hours. To get the tart out of the tin warm it slightly with your hands and it will just slide out.
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Notes: * You can use honey or rice malt syrup in place of maple syrup. If using those then you will need to heat them up slightly so that it's the same consistency as maple syrup. It will be a gluggy texture and won't mix properly if not warmed up. It will be a slightly fudgier texture once chilled with the honey or rice malt. * I often do a mix of rice malt and maple syrup. * You can use oil flavourings if you want a choc orange or mint choc tart. Just add a few drops at a time and taste until you're happy. * I've had mine in the fridge for up to a month. * This is very very rich and you only need a small slice to be satisfied.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
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