Raw cakes are my favorite! They have the consistency of cheesecake when you let them thaw to room temp, or you can eat them frozen like an ice cream cake (how can it get any better than that?!), and you don’t need to worry about over or under baking them – just let your freezer do all of the work. These tarts start with a chocolate hazelnut crust, with adds a delicious crunch and extra layer of flavor to the black sesame and bittersweet chocolate fillings. A little whipped coconut cream and melted chocolate transforms them into the adorable Totoro and his soot sprites.

Ingredients: (makes 12+ 2inch tarts)

Chocolate Hazelnut Crust:

1 cup raw hazelnuts

1/2 cup almond flour

1/4 teaspoon Celtic sea salt (you can also use pink Himalayan)

2 tablespoons cacao powder

1/2 cup unsweetened coconut chips (or flakes)

2 medjool dates, pitted*

2 tablespoons unrefined coconut oil, melted

Round silicone tart mold, or tart tins with removable bottoms

*to make the crust sugar free, replace the dates with 1-2 tablespoons almond butter. Use just enough to get the mixture to stick

Totoro Toasted Black Sesame Tart:

1 cup raw cashews, soaked for a minimum of 3 hours

1/2 So Delicious Original Culinary Coconut Milk

3 tablespoons toasted black sesame seeds

1/8 teaspoon Celtic sea salt

1 teaspoon pure vanilla extract

1 tablespoon coconut oil, melted

Liquid Stevia to taste (I used about 6 drops)

Splash of non dairy milk, if needed, to get everything mixed

Soot Sprite Bittersweet Chocolate Coconut Tart:

1 cup raw cashews, soaked for a minimum of 3 hours

1/2 So Delicious Original Culinary Coconut Milk

1 1/2 teaspoons vanilla extract

6 tablespoons cacao powder

1 tablespoon black cocoa powder

1/8 teaspoon Celtic sea salt

1 tablespoon coconut oil, melted

liquid Stevia to taste (about 4-6 drops)

1/2 cup unsweetened, shredded coconut

Tart Decorations:

1 can of coconut cream (I like Trader Joe’s brand)

1 teaspoon vanilla extract

4-6 drops liquid Stevia

1/4 cup low or no sugar baking chips (I like Lily’s Sweets)

Raw almonds

Mint leaves

Directions:

1. You will need to soak your cashews for both tart fillings. Stir 1/2 tablespoon Celtic or Himalayan pink salt into 4 cups filtered water in a medium size glass bowl. Add the 2 cups of raw cashews, cover with a thin kitchen towel and allow the bowl to sit on the counter for 3 hours. Before using the cashews rinse and drain them 3 times or until the water is clear.
2. To make the crust for both tarts, prep your tart molds by lightly greasing them with melted coconut oil. Place the crust ingredients in the bowl of a food processor and process for about 1 minute, or until the ingredients start to stick together (you can leave the hazelnuts a bit chunky for more crunch).
3. Add enough crust to cover the bottom of each mold cavity (about 2 teaspoons), and firmly press it down using the back of a spoon or the bottom of a small drinking glass. Transfer to the freezer while making the fillings (I find it helps to transfer the mold to a baking sheet to move them around).
4. To make the Totoro Tarts, place all of the ingredients in a high-speed blender and blend for 2 minutes on medium, or until everything is combined and smooth. Carefully pour the filling into each tart crust until about full (I like to transfer the filling to a small measuring cup before pouring).
5. To make the Sprite Tarts, place all of the ingredients except for the shredded coconut in a high-speed blender and blend for about 2 minutes on medium. Mix in the shredded coconut and carefully pour the filling into each tart crust until about full.
6. Freeze both tarts for 1-2 hours (or until set). You can then transfer them to the fridge to store or keep them in the freezer. I like to eat mine both frozen and thawed to room temp (room temp will give you a creamier texture).
7. If you would like to decorate the tarts you will want to start by making whipped coconut cream. I like to use Tjs coconut cream because it doesn’t need to be refrigerated first, otherwise you will have to chill your can upside down in the refrigerator overnight before beginning.
8. Chill your mixing bowl and whisk attachment in the freezer for 15 minutes, and then transfer your coconut cream, vanilla extract, and stevia (if desired) t0 the bowl and mix on medium then high until fluffy and creamy for about 1-2 minutes (it won’t look exactly the same as regular whipped cream, but it will be smoother).
9. Transfer the cream to a piping or zip top bag and place in the refrigerator until you are ready to use it.
10. To make all of the chocolate features you will want to slowly melt the chocolate chips over a double boiler and allow the chocolate to come to about room temperature before transferring to a piping or zip top bag.
11. Pipe your shapes onto a piece of wax paper and allow to set. I did dots for the eyes, lines for the whiskers, triangles for the noses, and small arches for Totoro’s belly.
12. When your chocolate is set you can remove your tarts from the fridge or freezer and begin decorating! Pipe ovals for the soot sprite’s eyes, small circles for Totoro’s eyes, and half circles (all filled in) for Totoro’s belly using the whipped cream.Add the chocolate pieces. You can press 2 raw almond into the tops of the Totoro Tarts for ears, and add a mint leaf to each if you would like. Enjoy!