Chocolate Cappuccino Tart (Edit recipe)

Chocolate Cappuccino Tart is the perfect holiday dessert. Decadent chocolate and rich coffee are the ideal pair in this vegan, gluten-free, and grain-free dessert.

1 hour

1 hour (chill time)

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	661
Fat:	33 g
Carbohydrates:	92 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	477 mg
Fiber:	14 g
Sugars:	18 g
Calculated per serving.

by lovecheflaura

View original recipe

Serves: 12

Ingredients

For the Filling

1.5 cups Raw Cashews
.667 cup Coconut Cream
.25 cup Coconut Oil, melted
.5 cup Pure Maple Syrup
5 Tbsp Cocoa Powder
1 Tbsp Instant Coffee
1.5 tsp Ground Cinnamon
1 tsp Vanilla Extract
pinch Salt

For the Crust

5 cups Unsweetened Lovebird Grain-Free Cereal
.75 cup Coconut Oil, melted
3 Tbsp Cocoa Powder
3 Tbsp Coconut Sugar
pinch Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place the raw cashews in a heat-safe bowl and cover with boiling water for a minimum of one hour and up to overnight.
While the cashews are soaking, combine the Lovebird Cereal, melted coconut oil, cocoa powder, coconut sugar, and salt in a food processor and process until it is crumbly and resembles coarse sand.
Remove the mixture from the food processor and press into a 9-inch tart pan. Spread the mixture out into an even layer and gently work the mixture up the sides of the tart pan. Place the pan in the fridge and chill for at least 15 minutes.
Once the cashews are done soaking, drain, and rinse with a bit of water. Place the cashews, coconut cream, melted coconut oil, maple syrup, cocoa powder, instant coffee, ground cinnamon, vanilla extract, and salt in the food processor and process until smooth and creamy.
Pour the mixture on top of the chilled tart crust and spread out into an even layer. Place back in the fridge and chill for at least one hour.
Right before serving, remove the pan from the fridge and cut using a knife warmed under hot water. Cover any leftovers and place them in the fridge until ready to enjoy.

Notes

Cover with aluminum foil and store in the fridge for up to five days. // This tart will last up to three months in the freezer. Remove from the freezer and allow to thaw on the counter before serving.