Ingredients
For the base
1 cup almonds
¼ cup sunflower seeds
¼ cup cacao seeds
¼ cup desiccated coconut (Coconut Merchant is the best)
9 medjool dates | 180g
For the jam
2 cups mixed frozen berries
½ cup water
2 tbsp chia seeds
2 tbsp sugar (optional)
For the chocolate
1 carton of coconut cream (you can use a tin of coconut milk and just use the fat at the top of the can)
100g 70% chocolate
pinch sea salt
Method
For the base
Toast all of the ingredients (apart from the desiccated coconut) at 180ºC for 12 minutes
Blend the roasted nuts and coconut with the medjool dates and coconut until sticky texture then pour into a tart tin with a removable base
Pack down creating the base then pop in the fridge to cool
For the jam
*tip, make the jam whilst the nuts are roasting
Simply pop the berries, water and chia seeds in a pot and simmer until a lovely sticky texture has formed, this is when the chia seeds have absorbed the water
Set aside to cool, then pour on the base of the tart layer and pop back in the fridge whilst you make the ganache
For the chocolate
Using a ban marie (this helps control the heat more than a microwave) heat the coconut cream, then add the chocolate and melt slowly
Don't be tempted to put the heat right up, as it will make the chocolate curdle - it'll take around 5 minutes to get a gorgeous silky smooth texture
Pour over the chia jam base and pop back in the fridge for around 2 hours
*take out of the fridge to eat but don't leave it out too long as the centre will melt down at room temperature*
