Sesame Milk Chocolate Tart

Updated at: Thu, 17 Aug 2023 02:34:21 GMT

Step 1

Assemble all ingredients for the base

Step 2

Add the pitted dates, cashews, tahini and coconut oil into a blender. Blend everything for about 30 seconds until everything comes together.

Step 3

Transfer this base into a bowl. (You can refrigerate for 1 hour to firm up, it makes it easier to roll out for the base)

Step 4

Roll the base mix in between 2 pieces of parchment with a rolling pin into a nice round shape large enough to line your cheesecake tin.

Step 5

Assemble all ingredients. Make sure everything is nice and chilled.

Step 6

Add the soaked cashews, milk, sweetener, cacao, cinnamon, orange zest, cinnamon, salt and chia seeds to blender.

Step 7

Blitz until super smooth. Move the mix around well with the attachment or scrape down the sides regularly with a spatula.

Step 8

Add the room temperature coconut in slowly while the blender is running, until it's all incorporated and luxuriously smooth.

Step 9

I like to spatula all the mix into a bowl and check the seasoning and consistency before pouring onto the frozen base.

Step 10

Add a little lime or sweetener if you think it needs it at this stage. Give a whisk before pouring onto the base.

Step 11

Pour the cheesecake mix onto the frozen base, flatten it down by tapping on a work surface.

Step 12

The mix is now ready to add to the freezer to set. Good job. Time to clean the dishes!

Step 13

This is where you can get creative. Use some seasonal fruits, chopped nut, toasted coconut and a sprinkle of sesame seeds.

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