Raw Carob Tart

Raw Carob Tart 

Used with permission by Mary Ann Shearer

This carob tart is amazing! Although it takes some time to prepare and set, it is well worth the effort. It does contain quite a bit of honey and coconut oil, but you won’t eat much at a time as just a small slice is completely satisfying. In addition, the use of carob instead of raw cacao will not leave you feeling over-stimulated (as carob does not contain any caffeine or theobromine). It also has amazing health benefits and is a great cacao substitute.

Note: this delicious tart and other raw desserts are served at Mary Ann’s Emporium and Eatery in Gordon’s Bay, as well as an amazing vegan buffet – definitely worth a visit if you are in the area! Most of the ingredients below can be bought at her store too.

Ingredients

Crust:

  • 2 ½ cups raw almonds
  • 2 TBS raw honey
  • 1 TBS coconut oil
  • 1 TBS date paste (made from soaking dates in water and mashing with a fork)

Filling:

  • 1 ½ cups raw cashew nuts, soaked at least 30min – 1 hour, or while you prepare the crust (easier to digest and easier on your blender)
  • ½ cup unsweetened carob powder
  • 1 tsp vanilla extract/essence
  • ½ cup organic coconut oil
  • ¾ cup raw honey
  • ½ cup water
  • optional for topping: desiccated coconut/ berries/nuts etc

Method

Crust:

  1. Pulse the almonds in a food processor until finely ground
  2. Add the rest of the ingredients and process until well combined
  3. Press into a pie pan/round dish and allow to chill in the freezer for 20 minutes before adding the filling

Filling:

  1. Blend all the ingredients in a blender until smooth and creamy (a high speed blender will achieve a much smoother consistency)
  2. Pour into the crust and chill for at least 1-2 hours until set (best overnight)
  3. Top with coconut, berries, nuts etc
  4. Keep in the fridge or freezer until ready to serve
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Not the best picture – but will update when I have a chance to make it again 😉
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