After making a bunch of chamomile tea I decided to incorporate the flowers into my vegan baking. Chamomile infusion is known for its relaxing properties, helping with stress levels and sleep. It can also reduce inflammation and help lower blood sugar levels. The soothing, gentle flowery taste of chamomile came up to me as a perfect ingredient for a raw vegan tart. I added chocolate ganache for extra decadence and topped the cake with seasonal berries from the garden. This tart came out brilliantly rich, a perfect marriage between yin and yang. It's soft and creamy, a perfect dessert for a warm summer night.
YIELDS
6–8 pieces
PREP TIME
COOK TIME
TOTAL TIME
- For the base:
- 1 cup soft dates
- 1 cup walnuts
- 1/3 cup coconut flakes
- a pinch of salt
- For the chamomile filling:
- 15–20 fresh chamomile flowers
- 1 1/2 cup cashews
- 1/3 cup coconut milk
- 3 tablespoons coconut oil
- 1/4–1/3 cup agave or maple syrup
- 4 tablespoons lemon juice
- a few drops of vanilla extract (optional)
- a pinch of salt salt
- For the chocolate ganache:
- 1 cup dark chocolate
- 1/3 cup coconut milk (or cream)
- 2 tablespoons agave or maple syrup
- 1 tablespoon coconut oil or vegan butter
Directions
Make ahead:
1. Clean and rinse chamomile flowers. Reserve 5–6 flowers to decorate the finished cake. Place the chamomile in a bowl and cover it with boiling water. Let steep for 20 minutes.
2. Place a sieve over a bowl and strain the tea. Squeeze out all the excess liquid.
3. Transfer the chamomile infusion to a small pot and bring it to a boil.
4. Once the infusion starts to boil place 1 1/2 cup of cashews in the pot and boil for a minute or two.
5. Take off from the heat and leave the cashews to soak in chamomile infusion for 30 minutes. You can also leave them in the fridge overnight if you have time.
Prepare the base:
1. Place walnuts, dates, coconut flakes and salt in a bowl of a food processor. Blitz until the consistency resembles crumbs.
2. Prepare a round springform pan lined with parchment paper. Push the crumbs down to make an even base.
3. Place the base in the freezer while you work on the filling.
For the filling:
1. Clean and dry the food processor bowl.
2. Drain the cashews and pat them dry with a kitchen towel.
3. Place in the food processor alongside coconut milk, coconut oil, vanilla extract, lemon juice, maple/ agave syrup and a pinch of salt.
4. Blitz on a high speed until the mixture is smooth, without lumps.
5. Pour your chamomile-cashew mixture onto the chilled base. Place the cake back in the freezer.
Now you can make the ganache:
1. Prepare a small pot and bring 1/3 cup of coconut milk to boil.
2. Once it boils add maple/agave syrup and cook for a few more seconds while mixing to incorporate the sweetener.
3. Remove from the heat and put chopped chocolate into the hot coconut milk. Let it sit for 2 minutes, fighting the urge to mix it straight away.
4. After 2 minutes mix well with a spatula and add coconut oil or vegan butter. The ganache will be thick and shiny.
To assemble the cake:
Spread the chocolate ganache over the chamomile filling. Work fast, because it will solidify fast. Place fresh fruit and chamomile flowers to decorate. It’s best to chill the cake in the freezer for 3–4 hours before serving, but if you can’t wait to try it, it will be still good after an hour. Tastes brilliant with a cup of chamomile tea!
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Photo: Ula Czumaj
