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By Cherie Hausler

Makes 6 x 10cm tarts

+ Ingredients

1 1/2 cup raw organic cashews
1 tbsp raw organic cacao powder
1 tbsp organic mesquite powder
2 tbsp organic raw cacao butter
water
1 cup organic medjool dates, soaked for 2 hours
1/4 cup organic tahini
2 tbsp organic cacao powder
1/2 tsp Himalayan salt
1 organic vanilla bean, scraped

Fresh violets

+ Method

To make the bases, put the cashews, cacao powder and mesquite into a blender and blitz until you have a flour mix. Add the melted cacao butter and blitz again. Add a little water until you have a crumbly mix that just pulls together. Using your fingers, push the chocolate pastry evenly into non-stick, removable base tart tins, making sure to use enough pressure to pack it into the very edges of the base and up the sides. Put into a dehydrator for 4-6 hours, or simply refrigerate for an hour if you dont have a dehydrator.
Remove the bases from the tart tins.

To make the fudge, drain the dates, but keep the soak water aside to use if necessary. Blitz the dates in a food processor with the remaining ingredients, adding the date water to reach a fudgy consistency.

Fill the bases with the fudge and top with fresh violets if you can find some. Dust with coconut flour for extra prettiness