This paleo Neapolitan No Bake Chocolate Tart is an easy summer dessert that tastes like healthy ice cream! Gluten, grain, dairy free and vegan friendly!
For The Crust:
1 Cup Raw cashews (140g)
2 Tbsp Unsweetened cocoa powder
2/3 Cup Packed Dates, halved (110g)
1 tsp Water
For The Tart:
1 Cup Raw cashews, soaked in water overnight
1/4 Cup Unsweetened vanilla almond milk
2 Tbsp Honey (agave for vegan)
1/2 tsp Vanilla extract
Pinch of salt
2 Tbsp Dairy-free mini chocolate chips, roughly chopped
1 Cup Strawberries, thinly sliced
Line the bottom of an 8 inch tart pan, with a removable bottom, with parchment paper and set aside.
Place the cashews in a large food processor, along with cocoa, and blend until crushed. Add in the dates and blend until well mixed and crumble. With the food processor running, stream in the water and blend until a stick ball begins to form.
Dumb the crust into the prepared pan and press out very firmly, leaving a thick ridge for the crust. Give yourself some time, as it takes a bit of effort to get the crust even. Place into the freezer.
Drain the water from the cashews and place them into a SMALL food processor (mine is 3 cups.*) Add in all of the ingredients, up to the chocolate chips. Use the «chop» setting for 1-2 minutes, stopping to scrape down the sides as necessary. Then, use the «puree» setting for 5-7 minutes, stopping to scrape down the sides, until totally smooth. This does take some time, but it will get there!
Transfer the cream to a bowl and stir in the chopped chocolate chips. Pour into the prepared crust. Lay the strawberries into the cream, gently pressing them into it.
Cover with tinfoil and freeze until the cashew cream is totally firm, about 3-4 hours, up to overnight.
Let it sit at room temperature for 10-15 minutes before slicing. Then, DEVOUR.