Cooking with Bobby Boy's Cacao

Bobby Boy's Red Fruit Tart

Bobby Boy`s Cacao is a blend of raw organic cacao with coconut nectar sugar that can be used for beverages and other gastronomy delights. Here's Bobby Boy's Red Fruit Tart recipe for you to enjoy - it's Felicitously Delicious!

This tart will keep well in the fridge a week. It can also be frozen in a sealed container for up to two months. You are going to love it. It is super easy to make and it is a delicious treat!

Ingredients

BASE
• 1 ½ cups almonds
• 1 cup dates
• 2 tablespoons of Bobby Boy’s Cacao
• ½ teaspoon cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• Pinch sea salt
• 1 tablespoon melted butter or melted cacao butter

FILLING
• 1 ½ cups cashews soaked for two hours, rinsed and drained
• 1 ½ cups raspberries fresh, defrosted from frozen or tinned (and strained). Mixed berries also works well
• 1/4 cup coconut néctar sugar or brown sugar
• 2 teaspoon vanilla extract

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Method

1. Blend all the base ingredients in a food processor or blender until they are chunky like breadcrumbs, so that it sticks together between your fingers but still has some texture to it.
2. Pour into your tart tin (one with a removable base) that is lined with clear wrap (biodegradable if possible!). Press the base in and up the edges, moving around the sides with your palm, thumb and fingers to get an even thickness on all sides. Place the base in the freezer while you make the filling.
3. Blend all your filling ingredients except the butter and coconut oil (or cacao butter if using) and cacao powder in a blender until super creamy and smooth. Then add in the oil and butter, and blend again, and finally add in the cacao powder and blend until completely mixed in. Remove your tart shell from the freezer and pour in the filling, smoothing out the top with a spatula. Place in the fridge overnight to set. Served covered with gratings of chocolate and fresh berries of your choice.