The mousse in this tart is made with cashews. There's lots of these in raw vegan cooking. It's amazing how creamy the cashews become.
You can experiment with flavours depending on what's in season or what you feel like.
Berries look amazing as does mango. Passionfruit, cherries or even banana would be fun to try!
The crust can also be varied. I included raw cacao in this one, but you can omit it. This one has dates and goji berries which help it to 'stick' but coconut oil will do the job too if you want to have it less sweet. Of course you can vary the nuts you use too.
Cacao crust
2 cups of almonds (preferably activated)
1/4 of a cup of raw cacao powder
A pinch of sea salt
2 tablespoons of goji berries
About 8 pitted medjool dates
1 teaspoon of cinnamon (it brings out the chocolate taste)
1 tablespoon of extra virgin coconut oil
Line a round spring form baking tin with plastic wrap. Overlap a few sheets for strength, and make sure there's plenty over the edge.
Place the almonds in a food processor and blend until they have broken up. Next add the remaining ingredients and pulse to combine well. Mix with your fingers and if it sticks together it's ready.
Tip the mixture into the tin and press down so it's evenly spread and compacted down.
Orange mousse
3 cups of raw cashews soaked in water overnight
2 cups of coconut cream
1/2 a cup of extra virgin coconut oil (warmed a little so it is liquid)
1/2 cup of raw honey, maple syrup or use brown rice syrup for a more neutral sweetness
The juice of one lemon
The juice and zest of one orange, and just the zest of another
A pinch of vanilla powder
A small pinch of sea salt
To serve
Slices of orange (use the one you zested)
Raw cacao nibs
The cashews cream up best with a high speed blender but I just used my regular one.
Place everything in the blender and process until its creamy (it may be a little grainy if you're using a regular blender).
Pour the mixture over the crust and place it in the freezer for a couple of hours to allow it to set.
After two or so hours (it's fine to leave it longer if you need to prepare it in advance), take it from the freezer and place the orange slices on top of the cake. Scatter some raw cacao nibs over the top and you're ready to serve.
