Ingredients for approx. 12 pieces:
For the base:
50 g goji berries
120 g blueberries
100 g almonds, with shell
100 g hazelnuts
100 g agave syrup
For the date mixture:
200 g soft dates, pitted
100 g agave syrup
50 ml water
For the chocolate cream:
1 banana
100 g cocoa for baking
50 g almond paste
grated zest and juice of 2 organic oranges
65 g coconut oil
Also:
50 g frozen raspberries
a few mint leaves
Preparation:
1. Mix the goji berries, blueberries, almonds, hazelnuts and agave syrup in an electric food chopper into a paste. Line the bottom of a springform pan (20 cm diameter) with baking parchment. Pour in the berry and nut mixture and spread smoothly. Chill the tin for approx. 10 minutes.
2. Coarsely chop the dates and mix to a paste with agave syrup and water in an electric chopper. Mix to a paste together with agave syrup and water and pour into the dish. Smooth and chill again for approx. 10 minutes.
3. Peel the banana and cut into pieces. Blend the banana, cocoa, coconut oil and grated zest and juice of the oranges in an electric blender to a creamy consistency. Pour the cream into the mould and spread until smooth. Refrigerate for approx. 2 hours.
4. Carefully remove the tart from the tin and place on a cake plate. Crumble raspberries and sprinkle over the tart. Serve garnished with mint leaves.
Preparation time approx. 30 minutes + cooling time
Nutritional values per piece approx.:
calories: 317
Joule: 1326
Protein: 5,5 g
Fat: 19,7 g
Carbohydrates: 29 g
(FoodCentrale by ddp images)
