Chocolate Cashew Cream Tart Recipe (psst – it’s sugar free + yummy)

After my previous post that shared the unusual item we don’t travel without (a high speed blender), I had lots of requests from readers for a few of the recipes we use to create healthy and super delicious meals and snacks on the road.

So I’m listening AND sharing!

All the recipes I’m sharing are not my own. (BUT, I am currently collaborating with my chef sister who’s creating a few recipes for you!)

This is a recipe I save for special occasions on our road trip, like Christmas or when we catch up with friends.

I also need an oven to make it, so it’s usually an apartment dessert and not something I’d make in our camper trailer. It’s super simple to make and delicious.

The ingredients make it more expensive to make than a typical tart, BUT it’s sugar and gluten free so is really good for you. So good in fact, you could eat it for breakfast.

And, it will be cheaper to make than ordering dessert at a restaurant – especially in Australia.

If you are used to very sweet desserts (filled with that bad sugar) it might take you awhile to get used to this, but once you do, you’ll be discovering what chocolate REALLY tastes like and falling in love all over again.

chocolate tart

Chocolate Cashew Cream Tart

Serves 8-10

Tart Crust:

  • 1 cup hazelnut meal
  • 1/3 cup raw cacao powder
  • 1/4 tsp baking powder
  • 1 tbsp rice malt syrup
  • 40g salted butter, diced
  • 1 tbsp water

Cashew Cream Centre

  • 1 cup raw cashews, soaked for at least 5 hours
  • 1/4 cup raw cacao powder
  • Juice of 1 lemon
  • 1/2 tsp pure vanilla bean extract
  • 1/4 cup coconut oil
  • 1/4 cup rice malt syrup

To make the crust:

  • Preheat oven to 180°C and line a 20cm (8 inch) spring form pan or a tart pan (with removable bottom) with baking paper.
  • Sift hazelnut meal, cacao and baking powder into food processor. Add rice malt syrup, butter and water and blend.
  • Turn out into pan, pressing down to coat the bottom and about 2cm up the sides.
  • Place baking paper over the dough, pressing it down firmly, and place in oven to bake for 15 minutes.
  • Remove and leave to cool in pan.

To make the cream:

  • Drain cashews, place in food processor and blend on high until almost smooth.
  • Add cacao, lemon juice and vanilla, pulsing until combined.
  • Warm the coconut oil and rice malt syrup until melted, then add to the mixture and continue blending on high until you have a smooth cream, with a mousse-like consistency.
  • Fill cooled tart with cashew cream and refrigerate for at least 30 minutes prior to serving.

I like to serve it with raspberries and cream (coconut cream preferably!)

Check out my chocolate nut protein balls recipe and chocolate quinoa pudding

How great is it to eat chocolate for breakfast and NOT feel guilty?