Raw Salted Chocolate Fudge Tarts

If I can jump ahead to the last day of the retreat in Ubud, I think I said the word brilliant at least 12 times in quick succession as I met eyes with each of the 16 amazing women I was sitting in circle with for the last time. What a big, big space we’d laughed and cried and danced our way through together over the week. No fixing or pretending things were fine, just sitting with whatever came up and gently adding love into the rough edges of any given moment that needed it. Holding space for each other and breathing in the rawness of every story each of us shared. It’s the most extraordinary thing, the moment the harshness of confrontation slips into the liberation of surrender. What a thing to bear witness to, whether in yourself or in others; it dissolves all the nonsense so gently, but so absolutely.

There’s so much more. There always is, right? Thank goodness my beautiful friend Beata is planning another retreat next year. She’s a marvel at this work and I couldn’t love her more for the effort she went to to accommodate all of us in her heart for a whole week. The incredible souls she introduced us to. The amazing experiences she created. Big space. Filled with grace. I wish everyone was on their way for tea right about now so I could put these on the table and keep the circle going.

 

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Raw Salted Chocolate Fudge Tarts

makes 6 x 10cm tarts

 

1 1/2 cup raw organic cashews

1 tbsp raw organic cacao powder

1 tbsp organic mesquite powder

2 tbsp organic raw cacao butter

water

 

1 cup organic medjool dates, soaked for 2 hours

1/4 cup organic tahini

2 tbsp organic cacao powder

1/2 tsp Himalayan salt

1 organic vanilla bean, scraped

 

fresh violets

 

To make the bases, put the cashews, cacao powder and mesquite into a blender and blitz until you have a flour mix. Add the melted cacao butter and blitz again. Add a little water until you have a crumbly mix that just pulls together. Using your fingers, push the chocolate pastry evenly into non-stick, removable base tart tins, making sure to use enough pressure to pack it into the very edges of the base and up the sides. Put into a dehydrator for 4-6 hours, or simply refrigerate for an hour if you don’t have a dehydrator. Remove the bases from the tart tins.

To make the fudge, drain the dates, but keep the soak water aside to use if necessary. Blitz the dates in a food processor with the remaining ingredients, adding the date water to reach a fudgy consistency.

Fill the bases with the fudge and top with fresh violets if you can find some. Dust with coconut flour for extra prettiness.

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