Raw Chocolate Tart With Berry Sauce

 Makes six servings  |  Prep time 30 minutes  |  Refrigeration time one to two hours

Ingredients

Base

• 1 cup raw cashews
• 1 cup shredded coconut
• 1/4 tsp. stevia powder*
• 1/4 cup lemon juice
• 2 tbs. coconut butter, melted

Filling

• 6 very ripe avocados, peeled
• 1 cup almond or coconut milk
• 1/2 cup brown-rice syrup or liquid sweetener of choice
• 3/4 cup raw cacao powder
• 1/2 cup chia seeds
• 3 tsp. vanilla extract

Berry Sauce

• 2 1/2 cups mixed berries, fresh or frozen
• 2 tbs. brown-rice syrup or liquid sweetener of choice
• 1 tsp. vanilla extract

Optional Garnishes

• Fresh berries
• Edible flowers
• Mint leaves

Directions

1. Lightly oil a 7-inch springform pan.
2. To make the base, process the cashews and coconut in a high-speed blender or food processor until finely chopped. Transfer mixture to a medium bowl and stir in the remaining base ingredients. The mixture should be stiff and hold together when pressed between your fingers; add a little filtered water if necessary. Use your hands to press the mixture into the prepared tin. Freeze for 20 minutes to set.
3. To make the filling, blend all the ingredients in a high-speed blender or food processor for 30 seconds, or until smooth and creamy. Pour filling over the set base and use a spatula to smooth the top. Refrigerate for one to two hours, until set.
4. To make the berry sauce, process all the ingredients in a high-speed blender or food processor until smooth.
5. Top the cake with the berry sauce, and serve decorated with edible flowers, fresh berries, and mint leaves if desired.

*EDITOR’S NOTE: Not a fan of stevia? You can use 1 tablespoon sugar instead.