Chocolate Tart with Superfood Ice

Ingredients

• 300 g dark chocolate couverture
• handful of chopped nuts or polle (for sprinkling)
• 300 g cashews
• 160 g fresh coconut meat
• 125 g butter
• 1 mark of a vanilla bean
• 0.5 tsp Salt
• 75 g goji berries
• 20 g mint
• 2 tsp bee pollen granulate
• 0.5 pomegranate (seeds)

Instructions

1. 1.

   Chop the chocolate into small pieces and melt it over a double boiler. With a tablespoon, spread 12-16 circles onto parchment paper, smooth them out and sprinkle as desired. Let set for 1-2 hours.

2. 2.

   Soak the cashews in water for at least 2 hours. Drain and combine with coconut meat, 250 ml water, butter, vanilla mark and salt in a blender. Blend into a creamy mixture, ensuring the blender does not overheat.

3. 3.

   Divide the cream into quarters. Finely chop 2/3 of the goji berries and blend with 1/4 of the ice. Stir in the remaining berries and pour into a shallow bowl.

4. 4.

   Rinse the mint, shake dry and finely puree. Mix under another quarter of the ice. Pour into a shallow bowl as well.

5. 5.

   Blend 1 tsp of bee pollen with another quarter finely. Stir in the remaining pollen and pour into a shallow bowl.

6. 6.

   Under the remaining ice mix the pomegranate seeds, then pour out. Freeze the ice for at least 4 hours.

7. 7.

   For serving, dip a mold in hot water, cut circles from the ice and place between two chocolate tarts. Serve immediately.