Hello! After the pecan chocolate tart, I’ve tried this one. Leaving here measurements an comments for others to use. I didn’t want to use too much coconut oil for the crust so I used the no bake crust from the chocolate tart with raspberry 1 1/2 cup walnuts, I used 165g 2 tablespoons cacao powder (I used 3 because I didn’t have maca, if you use American method and scape the top is only 5g a spoon, I used 20g) 1 tablespoons maca powder (I didn’t have) 9 g cacao nibs 130g of pitted dates (recipe called for 90g dates plus 2 tablespoons coconut oil, I used more dates) Total weight of the crust was 320g Filling: 3/4 cup cashew, mine were pieces, used 90g (I wasn’t sure about the weight because if you use cups with full nuts the weight is different, so I used the nutritional info in my package) 2/3 cup coconut cream, 140g (I had a can of coconut milk in the fridge, only used the scoopable part) 105 g banana A squeeze of lemon juice Vanilla paste A pinch of salt 30g cocoa butter 60g maple syrup For the chocolate caramel 90g dates 3/4 cup coconut cream, 155g and I was a tiny bit short 20-25g cocoa butter 10g cacao (maybe used 15g and a tablespoon maple syrup as I explain under). vanilla extract Pinch of salt in the chocolate layer I ended up using more cocoa and a drop of maybe syrup, I used a mixer instead of the blender and the cream looked a little broken so by adding the cocoa and maybe a tablespoon of maple syrup it smoothed out Total weight of the finished cake 860-870g Differently than the tahini pecan tart that can be eaten straight from freezer cut in cubes (Although you may enjoy more the smoothness of it if not frozen), this is a tart that you need to allow to defrost in the fridge because is creamy).I want to explain this because for me it’s important. This tart is very good but in my mind is for dessert lovers, because is so creamy and you eat by the slice. For me the pecan tahini is more for person like me, that fancy sometimes something to go with coffee or tea but you can portion size better. Since I used an european ring my size was a little short than 8 inches, 19.3cm and worked for me Using grams you can calculate your multiplication ratio easily, for example to do a 9 inch you multiply by 1.27, to do a 10 inch you multiply by 1.56 With the crust I used nutritional info for the whole tart is: Total cal 4014 , fat 310g (saturated 143g, poly 84.2g mono 36.4g), carbs 313,5g (fiber 47.5g, sugar 222.3g) protein 56.8g A small portion of 30g is 139cal (2g protein,10.8g carb and 10.7g fat) Thanks again Lowkey table. Now I think I will take some weeks off. Maybe I’ll try the carrot cake that seems really loved
Hi Kathryn! Glad to hear! The favourite after the carrot cake?☺️ This is one of my family’s favourites so I make it throughout the year 🥰 Hope you love it too❤️
Your recipes are so wonderful! Thank you for sharing them! It’s the third I’m going to try… My question is this… does 1 can (400ml) of coconut cream give us 3/4 of a cup or it’s another proportion?
Hello! Glad you enjoyed the cakes:) Here 1 cup is 240ml, so 3/4 cup is 180ml. 1 can (400ml) of coconut cream will be more than enough for 3/4 cup. Hope this helps!
Thank you for your response! Omg do you get the cream from the can at room temperature?? I used to put the cans upside down in the fridge overnight and then took the solid part of coconut, leaving the liquid aside!! In this way 1 can of 400ml gave me 3/4 cup of solid coconut. Is this what the recipe needs??
@@eirinisam6541 the cream I've been using gives me almost no liquid - most of them are cream after storing in the fridge. You only need a thick creamy part of coconut cream. 3/4 cup coconut cream means the scoopable cream part from a can. Actually you can use "liquid' coconut cream but the texture will not be that creamy.
Just as I was looking for a crust made with something other than flour or biscuits. I wish you would show us your technique of how you spread the crust in the tart tray though. Measurements by weight would be good too. Also, is this eaten right out of the freezer?
