I think cashews might be my favourite kind of nut. When it comes to snacking, I usually prefer peanuts and almonds, however the more time I spend eating cashews, the more I grow to love them. I never really used to eat many nuts, but the more I began to eat more natural and less refined foods, the quantity of them I began to eat increased. When you eat more natural foods, you begin to appreciate the real, unprocessed taste they have. Nuts are not only a great source of healthy fats, but they’re also packed full of vitamins and minerals which makes me enjoy eating them even more. Nothing beats food that tastes great and is great for you too. I could have left describing my admiration for nuts at that, until a few months ago when I discovered raw cheesecakes. Until that point, I had no idea just how versatile nuts were, especially cashews. As they are a softer nut, after soaking them for just a few hours, I was amazed at how they could form into this silky, smooth cream. By adding in a few simple flavours, you could then create the most delicious sauce, cream, or in this case, dessert. I know I’ve posted some raw desserts similar to this before, but I never felt like I had really explained my fondness towards them. I’m only at the beginning of my food journey now, and am still learning new, amazing things about cooking and food preparation each day. It’s coming up to the point where I’ve been running this blog properly for about 4 months now. In this time, I’ve already discovered so much and been able to learn new ways to create exciting food. I can’t wait to keep making new recipes, and learn more about ways we can create delicious, less processed, real food. As a celebration of my journey so far, I decided to create this marbled chocolate and orange tart using cashew, almond and brazil nuts. Orange is my absolute favourite flavour to pair with chocolate, so I could think of nothing better to create in order to celebrate. For now, I will be focusing on improving and perfecting my current recipes, whilst continuing to progress in creating some new recipes too. I am a strong believer in quality over quantity, and aim to produce recipes that are of my best ability. I hope to inspire you with my dishes, and continue to grow my knowledge with each day. I’m excited for the future, and eager to discover where it will lead me.
marbled chocolate orange tart
makes 1 large tart
For the crust:
1/2 cup (75g) dates
1 cup (95g) cacao powder
4 tbsp coconut oil
3 tbsp liquid sweetener of choice
1/2 cup (60g) almonds
1/2 cup (60g) ground almonds
salt and orange oil, to taste
For the chocolate orange swirl:
1 cup cashews (115g) – previously soaked for about 2 hours
1/2 cup + 1 tbsp (50g) cacao powder
3 tbsp coconut oil
1/4 cup (50ml) water
juice 1 large orange
1/4 cup (50ml) liquid sweetener of choice
orange oil, to taste about 20 drops
For the orange swirl:
1/4 cup cashews (45g) – previously soaked for about 2 hours
1/4 cup Brazil nuts (45g) – previously soaked for about 2 hours
Juice 1 large orange
2 tbsp coconut oil
2 tbsp liquid sweetener of choice
1 tbsp coconut flour
Orange oil – about 15 drops
- Pour the cashews for the chocolate swirl into one bowl and cover with water. Leave to soak for about 2 hours, or until the cashews are soft. Then, add the brazil nuts and the cashews for the orange layer into another bowl, cover with water and also leave to soak for 2 hours.
- After the nuts have soaked, make the base. Combine all of the base ingredients into a food processor and blending until a sticky fudge crumb like texture has formed. When this is done, empty from the food processor and then press the mix into the base of a cake tin until well stuck together (preferably one with a removable base). Move to the freezer to cool and set while you make the cheesecake topping.
- Combine all of the chocolate orange filling ingredients into a blender, and blend until smooth. This may take some time, but keep on blending to get it as smooth as possible. When this is done, set aside.
- Now, make the orange swirl filling. Add all of the orange swirl ingredients into a blender, and again, blend until smooth. This may take longer, as the brazils are tougher than cashews.
- When this is done, remove the base from the fridge. Here’s the fun part. In turns, pour in your chocolate orange, and orange mixes. Pour in the chocolate section first, as there is more of it. Add the mixtures separately, and then swirl the two together using a knife, to make the marbled pattern.
- When you have marbled the tart, and used all of your ingredients, move the tart into the fridge and leave to set for about 4 hours. You can try to speed up this process if you like, by freezing the tart for an hour, and then placing in the fridge for a further hour, and see how this goes.
- When the cheesecake has set, remove from the cake tin, slice and serve. This tastes best when straight out of the fridge! Enjoy.