Cocoa Mocha Tart

The finishing touch from the opening of Thrive Kitchen menu in Santa Monica, California. Contributed by Peggy Kotsopoulos(host of television show Peggy K’s Kitchen Cures on Veria Living TV, and author of Kitchen Cures) for Thrive Forward, which is all about a plant based diet, healthy living, and having fun. If you can't find coconut sugar, I would try substituting coconut, ground fine, with raw sugar. The computer doesn't recognize chia seed, so I put it in parenthises(sp?)

• Ready In: 40 mins
• Serves: 6

Ingredients

• Tart Crust

• 1⁄2 cup pecans
• 1⁄2 cup hazelnuts
• 1  cup raisins
• 1  teaspoon  coconut nectar
• 2  tablespoons  raw cacao powder

• Filling

• 2  cups raw cashews
• 4  tablespoons cocoa powder
•  espresso
• 1⁄2 cup water
• 1⁄2 cup  coconut sugar
• 1  teaspoon vanilla extract (and 1 Tbsp ground chia seed)

• Raspberry Coulis

• 2  cups raspberries
• 2  teaspoons vanilla extract
• 2  teaspoons  coconut sugar crystals (and 2 tsp ground chia)

Directions

1. Make the Crust:
2. Add pecans, hazelnuts to a food processor or high-speed blender and process until ground.
3. Add raisins and process until finely chopped and mixture starts to stick together. Then add coconut nectar and cacao powder and process until combined.
4. Press mixture into two 6-inch spring form pans.
5. Make the filling:
6. Add all ingredients to a high-speed blender or food processor (except chia) and slowly blend using the plunger to help mix the batter.
7. Modify water to adjust consistency. The batter should be thick.
8. Once blended, add chia, blend once more.
9. Construct the tart:
10. Spoon out filling into crusts in spring-form pans, filling the pans completely. Refrigerate for at least 3 hours.
11. Make the raspberry coulis:
12. Use an immersion blender to blend all ingredients until smooth.
13. Pour into a small pitcher.
14. Slice tart and serve with raspberry coulis drizzle.