Sacher Slices from “The Avocado Affair”

 

Happy Easter

Raw – Vegan – GF

 

This was inspired by the infamous Viennese cake.

Here, we’ve brought Sacher’s gorgeous chocolate-apricot pairing into raw-vegan individual slices.

 

 

 

 

Ingredients for 2-4 slices:

Crust:

¾ cup almonds

½ cup cashews

1tsp. cinnamon

1 tsp. raw Manuka honey *

A little water

2 shredded apricots

 

Chocolate cream:

1 half a large ripe avocado

1 tsp coconut sugar

1 tsp mesquite powder

3 tsp cocoa powder

2 tsp raw honey*

 

Apricot sauce:

2 apricots

1 pinch cinnamon

1 tsp. coconut sugar*

1 tbsp. water (optional)

 

Chocolate cover:

3 oz. 85% chocolate bar

3 oz. cane sugar*

2 oz. water

* Alternatives:   blond honey, maple syrup, agave nectar, cane sugar.

 

Directions:

 

Put the almonds, cashews, and cinnamon in a blender or coffee grinder.

Pulse on high until you have a fairly coarse powder.

Transfer to a small bowl and add Manuka honey with a few drops of water.

Mix until you have an elastic crust.

Put crust on a plate and work it into long pie shells.

Peel the apricot and dispose the shredded apricot flesh evenly on the crust.

Put the avocado half, mesquite powder, cacao powder and Manuka honey into the blender.

Layer the chocolate cream on top of the apricot flesh.

Blend 2 apricots, cinnamon, and honey on high to obtain a smooth sauce.

Pour some of the sauce over the tart, and some around it according to your liking.

 

Note: this dessert is best if prepared the night before and refrigerated overnight. The apricot sauce is best layered just before serving.

 

Put the almonds, cashews, and cinnamon in a blender or coffee grinder.

Pulse on high until you have a fairly coarse powder.

Transfer to a small bowl and add Manuka honey with a few drops of water.

Mix until you have an elastic crust.

Put crust on a plate and work it into long pie shells.

Peel the apricot and dispose the shredded apricot flesh evenly on the crust.

Put the avocado half, mesquite powder, cacao powder and Manuka honey into the blender.

Layer the chocolate cream on top of the apricot flesh.

Blend 2 apricots, cinnamon, and honey on high to obtain a smooth sauce.

Pour some of the sauce over the tart, and some around it according to your liking.

 

Note: this dessert is best if prepared the night before and refrigerated overnight. The apricot sauce is best layered just before serving.

From “The Avocado Affair ” copyright 2017 Anne-Sophie Martin www.starknakedhealth.com

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