Raspberry Chocolate Cashew Cream Tart

The Raspberry Chocolate Cashew Cream Tart Recipe is a great use of our new product Clean Minerals with Collagen Peptides Hot Cocoa. You can make this dessert two ways. One is the most fun when made bite size by forming the tarts in mini muffin pans. A standard mini muffin pan will probably make around 20 of them. For a fancier look, you can make it into one regular 8″ pie pan or even around 4 tartlet pans.

There is very little sweetener used, which is a real plus! This raspberry chocolate cashew cream tart sits light in the stomach while providing a rich and decadent treat. It is very versatile and can be made with more sweetener or cocoa powder, and topped with various fruits or coconut. We hope you enjoy it and tag us with your version on Instagram!

Raspberry Chocolate Cashew Cream Tart

Ingredients:

Crust:

• 2 cups almond flour (sprouted for best digestibility)
• 1 Tbs virgin coconut oil
• 2 Tbs maple syrup
• 2 Tbs cocoa powder
• 1/8 tsp salt

Pie Filling:

• Raspberry jam/preserves/spread for putting on top of the crust
• 2 cups cashews*
• 1 cup virgin coconut oil
• 1 cup water
• 4 tsp vanilla extract
• 4 scoops (84 g) Clean Minerals with Collagen Peptides - Hot Cocoa
• 1/4 tsp salt
• 2 - 4 Tbs cocoa powder (depends on how chocolatey you like it)

Directions:

Crust:

1. Grind the almonds in a large food processor. If using a small food processor, grind a cup at a time.
2. Once pulsed to small bits of almonds, add in the remaining ingredients (coconut oil, maple syrup, cocoa powder and salt)and blend until everything is well mixed and starts sticking together.
3. Spread into an 8-inch pie pan. This will be a bit tricky, as the crust dough is sticky. Use some tools (spoon, frosting spreader) to try to spread out the crust. 
4. Refrigerate for about 15-30 minutes to set up.

Note: You can use regular raw almonds or you could even try toasted almonds for a different flavor. I used sprouted almonds from the coop, as it will make the nuts much easier to digest and is preferred if you have access to them. Instead of one big pie crust, you can also make mini tart pans (probably about 4) or around 20 of the mini muffin sizes. The mini muffin (think peanut butter cup size) is the most fun to eat, but takes a lot of work with the crust!

Pie Filling:

1. Add the cashews to the blender first, then add in coconut oil, water, vanilla extract, Clean Minerals with Collagen Peptides, salt, and cocoa powder. Blend well! This may take a few minutes of blending to make it smooth.
2. Pull out your pie crust from the fridge. Spread the raspberry jam on top of your crust. Be very careful not to puncture holes in the crust.
3. Pour your pureed cashew cream filling into the pie, on top of the raspberry jam.
4. Refrigerate for several hours to allow the filling to firm up and adhere to the pie crust. 
5. Slice and serve once it is set.

Notes: I only put 2 Tbs cocoa powder into the filling and like the flavor, but you could definitely use more, even up to 6 Tbs cocoa powder for a rich chocolate layer. Instead of raspberry jam, you could add a layer of peanut butter. You could also omit the raspberry jam and slice bananas to go on top or toast some coconut and sprinkle on top of the pie before it sets.

I think I might have tried this recipe with raw cashews once and toasted cashews another. Once my cashews seemed to be off, but I didn't realize it until I went to eat the pie, so make sure to taste your cashews before blending!