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A chocolate oaty base filled with layers of blackberry custard and a decadent chocolate ganache. Topped with a scattering of fresh berries
Ingredients
When finished – Refrigerate for 4 hours to set.
Base
- 120 g oats
- 160 g almonds
- 2 tsp cacao powder
- pinch salt
- 2 tbsp date syrup
- 50 g coconut oil melted
Blackberry Custard
- 120 g blackberries
- 1 tbsp lemon juice
- 280 g coconut milk
- 60 g maple syrup
- 1 tbsp cornstarch
- 2 tsp agar agar
Chocolate Ganache
- 160 g dark chocolate
- 180 g coconut milk
- 2 tbsp maple syrup
- 1 tbsp coconut oil
- pinch salt
When finished – Refrigerate for 4 hours to set.
Instructions
Base
- Preheat the oven to 175C degrees.
- Place the almonds, salt and oats into a food processor and blend until finely ground.
- Add the date syrup and coconut oil and blend until the mixture resembles to wet sand.
- Press the dough firmly into a tart pan with removable bottom.
- Poke some holes onto the bottom of the tart base and bake for 10 minutes.
Blackberry Custard
- Add blackberries and lemon juice to a food processor and puree until smooth. Add the coconut milk and maple syrup and pulse to combine. Pass the mixture through a fine sieve mesh and add to a saucepan. Heat over medium-high heat and bring to a brief boil. Dissolve cornstarch and agar-agar in 2 tbsp coconut milk and add to the saucepan. Whisk well and cook until the mixture is completely smooth and starts to thicken.
- Pass the mixture through a sieve to remove any lump.
- Pour mixture over the cooled tart base and let cool down before placing in the fridge for 1 hour to set.
Chocolsate Ganache
- Chop the chocolate and add to a pot with coconut milk, oil and maple syrup over a double boil. Stir until it's completely smooth.
- Pour the ganache over the blackberry layer and refrigerate for 4 hours to set.
When finished – Refrigerate for 4 hours to set.
When finished – Refrigerate for 4 hours to set.
