Nothing will beat this delicious and smooth espresso tart recipe. It is super easy to assemble and will satisfy your chocolate and coffee cravings! Moreover, this guilt-free, decadent and no-bake espresso tart is made with the Delonghi La Specialista coffee machine which is available at Hirsch’s
Ingredients:
Base
1 cup crushed dark choc cookies or Oreos
1 cup crushed pretzels
1 heaped tbsp chocolate nut butter (Buttanut)
1/4cup coconut oil melted
1/2 espresso shot
1/3 cup runny honey or syrup of chocolate
Filling
2 cups-soaked cashews (preferably overnight in water)
200ml can coconut cream
1 shot espresso
1/2 cup chocolate nut butter of choice
1/4 cup coconut oil
1/3 cup sweetener like date paste, honey, agave or golden syrup
1 tsp vanilla extract
Pinch of salt
Method
1. Add the base ingredients together and mix well until combined, press into a tart mould with a loose base lined with parchment paper. (Neatly cut out the shape of the base)
2. Blend the filling and pour on to the base until smooth, tap the edge on the kitchen table to remove the air bubbles, place in the refrigerator to set for at least a few hours)
3. Remove the tart to defrost, now to make the ganache, melt the chocolate gradually in a heat proof bowl over some boiling water, add 100ml chilled coconut cream and mix well until smooth. Remove the tart from the mould.
4. Pour on to the tart to set and serve or chill in the refrigerator for another 20 minutes.
5. You’ll want the espresso tart to be slightly frozen starting to defrost at room temperature before serving.
Recipe supplied by LifeInTheSouth.Co
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