CHOCOLATE MINT TART


CHOCOLATE MINT TART
Makes 1 x 20cm round tart
WALNUT AND TOASTED COCONUT CRUST
1 1/2 cups raw walnuts
1 3/4 cups desiccated coconut
10 medjool dates, pitted and chopped into small pieces
3 tbsp cocoa or cacao powder
Pinch of salt
Preheat oven to 180c and line a baking tray with baking paper. Add the desiccated coconut to the tray, and bake for 3-4 minutes or until toasted. Keep an eye on it as it happens quickly. Set aside.
Add the rest of the ingredients to a high speed blender or food processor, and mix until the walnuts are broken down. Then add the coconut and mix until it all starts to stick together. Press the mixture into the tart pan, and pop it in the freezer while making the peppermint layer.
MINT LAYER
3/4 cup raw cashews, soaked overnight, drained and rinsed*
1/4 cup coconut oil (melted but not hot)
1/4 cup rice malt syrup or raw honey 
6 tbsp canned coconut milk
3 tsp peppermint extract, or to taste
1/4 tsp spirulina powder * *
Add all the ingredients to a high speed blender and process until smooth. Pour into the tart shell and freeze for 1 hour or until just set.
CHOCOLATE LAYER
3/4 cup raw cashews, soaked overnight, drained and rinsed *
1/4 cup coconut oil (melted but not hot)
1/4 cup rice malt syrup or raw honey
5 tbsp canned coconut milk
1/4 cup cacao or cocoa powder
1 tsp vanilla extract
Pinch salt
Add all the ingredients to a high speed blender and process until smooth. Pour onto the peppermint layer and freeze for a couple of hours or until set. Slice! Can be stored in the freezer and let thaw for 10-15 minutes before eating.
* if you're short on time you can soak the cashews in boiling water for 15 minutes instead of soaking overnight **the spirulina powder is what gives the green colour to the peppermint layer, you can leave this out for a white layer if you like.