Mint and chocolate tart (vegan and GF)

Recipe: 20 cm tart tin with removable bottom
■ Bottom
(Search)
90 g gluten-free oat flakes
90 g raw almonds
6 tablespoons of coconut sugar
1/4 teaspoon pink salt
(Wet)
4 tablespoons melted coconut oil
.
■ Chocolate layer:
100g raw cashews (soaked for 4-6 hours and rinsed)
1/2 cup (120 ml) coconut milk
3 tablespoons melted cocoa butter
3-4 tablespoons of maple syrup
2 tablespoons + 2 teaspoons of raw cocoa
1/8 teaspoon pink salt.
■ Mint layer:
100g raw cashews (soaked for 4-6 hours and rinsed)
1/2 cup (120 ml) coconut milk
3 tablespoons of melted cocoa butter
3-4 tablespoons of maple syrup
5 drops of mint extract *
3/8 teaspoon blue spirulina *
A pinch of pink salt
* The taste of mint extract and the color of blue spirulina vary. Adjust the appropriate amount to your preferences.
■ How to do it:
(1) Preheat the oven to 170⁰C. Place all dry ingredients in a food processor. Grind well until it reaches the consistency of flour
(2) Add the melted coconut oil to a food processor and blend until it becomes the consistency of wet sand.
(3) Spread the mixture onto the sides and bottom of the tin. Bake for about 14-16 minutes. Once cool, place in the refrigerator for 30 minutes to an hour.
(4) Place all chocolate layer ingredients in a blender and blend well. Pour it onto the bottom of the cake and chill until it hardens.
(5) Repeat the same process for the mint layer. Leave in the fridge overnight.
(6) Remove the cake from the pan and decorate with fresh or frozen fruit.