Ingredients
Base
6 fresh dates pitted and chopped
¾ cup macadamias
2 tablespoons cocoa powder
2 tablespoons cocoa butter nibs melted and cooled
Filling
1 cup macadamia nuts
250 g fresh raspberries
3-4 tablespoons maple syrup to taste
1 teaspoon lime zest finely grated
½ cup cocoa butter nibs melted and cooled
Instructions
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Base - Place the dates, macadamias and cocoa powder in the bowl of a food processor and process until combined. Add the cooled melted cocoa butter and pulse until combined. Divide the mixture between 5 x 9cm round tartlet tins with removable bases. Press the mixture evenly to cover the base and sides of the tins and refrigerate.
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Filling - Place the macadamias in the bowl of a food processor and process until finely chopped. Add 125g of raspberries, maple syrup and lime zest and process until smooth. Taste for sweetness and add a little more maple syrup if desired. Add the cooled melted cocoa butter and pulse until thoroughly combined. Spoon the mixture into the bases and tap gently to smooth. Decorate with the remaining raspberries and refrigerate, covered, for at least 1 hour before serving.
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NOTE: If preferred, this recipe can be used to make one large round 23cm tart.
