Hello everyone, here comes part 3 of our odyssey through the Alps while we were escaping Corona. If you’ve just come across this blog you can find Part 1 and Part 2 here. Today, I was in the mood for a sweet treat again. A raw vegan chocolate tart. The perfect companion to survive the stay-at-home time.
In fact, we still had three perfect days of skiing we spent in the Engadine. The next morning, the heavy snow falls that had literally accompanied us from the Swiss border to our hotel had stopped. Instead, there was a bright blue sky, of course, the snow was still there glittering beautifully in the sun. That’s how you want to start your skiing holidays, isn’t it? To be honest, I’m always amazed how nature does it. You arrive at your skiing holiday and on the arrival day it’s still snowing like crazy. The next day the sun shines like at the push of a button. Magic?!
So nothing stood in the way of a perfect day of skiing. Here in Switzerland, the pistes were even a bit fuller and we were able to take full advantage of all three days. At noon at the hut there was always a large green salad with potato rösti. Vegan, without eggs and delicious. From skiing, the fresh air and the sun you get even more hungry.
Before our skiing holiday, we had promised each other that we were both very relaxed sunshine skiers, who didn’t care about using every hour of the ski pass. Around lunchtime, we had planned to go back to our hotel. But when you have fun doing something, you don’t notice how time flies. In the end, we were on the way up at 9 a.m. and only at 5 p.m. in the evening, we were back at the hotel.
If the Engadin hadn’t decided to close all the lifts from Monday, March 16th on, we might still have stayed there. Do you also have this when a vacation was particularly nice, that this positive energy, the beautiful images, memories and experiences stay with you even after the vacation is over? And you start every new day full of positive energy and motivation? That’s how we felt when we were back home. Even if we’ve been in quarantine since then. But even the quarantine needs to be used productively.
The Raw Vegan Chocolate Heaven
But now to this incredible raw vegan chocolate tart. A dream of creamy cashew cream, melted vegan dark chocolate, a few dates, pecans, that’s it. If you bite into it, you are in the chocolate heaven, I promise :). A small mini piece is actually enough per day, because the chocolate taste is so intense. We cut the tarts into eight pieces each and froze them. At the moment we can not invite anyone and throw a cake party.
That’s why we look forward to a nice cup of coffee with a small piece of our raw vegan chocolate tart decorated with fresh raspberries and a little cocoa powder every day after lunch. You want that, too? Then here is the recipe! The chocolate tart is prepared in no time. So if you quickly need something sweet, don’t just eat a piece of chocolate. Melt it in a water bath, mix it with cashew butter and fill it in a couple of nice date and nut molds.
The recipe is perfect for ONE mini tart with a diameter of 10 cm. If you want to make the same in large, or several small ones right away, just double the amount of ingredients accordingly. However, I think the tart is even richer and intense in taste if you make a large one. But that’s up to your creativity. Make the tart the way you like it and depending on the occasion you need it for. Feel free to post your creations on Instagram, and if you like, link @tasteslikegreenspirit.
IF YOU DON’T HAVE THE INGREDIENTS YOU FIND SOME USEFUL LINKS IN THE RECIPE 🙂Print
6 medjool dates
1 handful of pecans
1 tsp cocoa powder
250 g cashew butter
100 g vegan dark chocolate (60% cocoa)
- Blend dates, cocoa and nuts into a fine paste in a food processor. Now press into a tart mold so that an even tart bottom is created.
- Melt chocolate in a water bath. When the chocolate has melted, remove it from the heat and stir well with the cashew butter.
- Pour the chocolate and cashew mixture into the cake mold, spread it evenly with a spatula and place in the fridge for one hour to cool and set.
- Decorate with cocoa powder and raspberries before serving.