Chocolate Fudge Tart

By Jamie Salter



1/2 cup almonds

1/2 cup pecans

1 cup pitted medjool dates

pinch of salt

1 tbsp rice malt or maple syrup (if mixture is dry)


1 cup cashews, soaked for a few hours.

1/3 cup Califia Farms Chocolate Coconut Almond Blend

1/2 cup melted chocolate


Process the nuts into fine pieces in a food processor.

Add in the medjool dates and salt, and pulse until the mixture combines evenly.

Add a dash of syrup if extra moisture is needed to get the base to stick together.

Press into a cake tin.

Drain and rinse the cashews well.

Add them to a high-powered blender along with all the other filling ingredients and blend until completely smooth.

Pour into the base and smooth out.

Place the tart into the freezer to firm up.

When ready to serve, decorate with fresh berries, almonds and coconut.

Enjoy this slice after a few minutes out of the freezer, but for best results store in the freezer until ready to eat.

Source: Mindfully Jessica and Califia Farms