Roasted cashew and almonds base:
Ingredients: 150g cashews, raw/roasted/sprouted 140g almonds, raw/roasted/sprouted 40g maple 32g cashew butter 12g water pinch of salt Instructions: 1. OPTIONAL BUT HIGHLY RECOMMENDED: Roast the almonds and cashews (if they are raw) on 170 celsius degrees for 13 minutes and let them cool. 2. In the food processor, blend the cashews and almonds to small pieces. 3. add all the rest of the ingredients to the food processor and blend until it's a sticky dough. 4. press down onto a greased tart tin and put in the fridge. Cashew caramel filling:
Ingredients: 234g cashew butter 70g cacao butter 30g coconut oil 90g coconut sugar 120g warm water 5g vanilla extract pinch of salt
1. In a bowl mix the warm water and coconut sugar until the sugar dissolves, add the vanilla extract and salt and mix well. 2. In another bowl melt the cacao butter and coconut oil over Bain-marie and then add the cashew butter and mix until well combined. 3. Pour the content of the coconut sugar bowl to the other one and mix well until its combined and have a carameli look. 4. Pour onto the base and put in the fridge to stable for at least 30 min before adding the ganache layer.
Chocolate ganache top layer:
Ingredients: 150g maple syrup 70g cacao powder 60g coconut oil 30g cashew butter pinch of salt.
1. Melt the coconut oil in a bowl over Bain-marie and add all rest of the ingredients. Gently mix all together, when it's well combined pour over the filling layer and put in the fridge. Let it sit for at least 10 minutes before serving.
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