Description
This healthy & gluten-free no bake vegan chocolate tart is seriously amazing. You will become addicted to this decadent, delicious & beautiful dessert. Is so easy to make following some simple steps and the result is... OMG INCREDIBLE!
Ingredients
Scale
ALMOND CACAO BASE
1 1/2 cup raw almonds
1/4 cup coconut oil melted
1/3 cup organic raw cacao fair trade
1 tsp vanilla essence
Pinch of salt
CHOCOLATE FILLING
1 cup pitted dates
1 cup thick coconut cream
150 grams vegan 70% dark chocolate
TOPPINGS
6 strawberries halved
1/3 cup blueberries
1/4 cup raspberries
Shredded coconut
Instructions
ALMOND CACAO BASE
- Place the almonds in a food processor and pulse until coarsley chopped
- Add the rest of base ingredients and pulse until well combined
- Transfer the mixture to a 20cm diameter tart mould with removable bottom. Press firmly through the base and up to the sides
- Let it cool in the freezer while you prepare the filing
CHOCOLATE FILLING
- Melt the chocolate using the double boiler method
- Add the coconut cream and dates to a high-speed blender and blend until creamy
- Add the melted chocolate and blend again
- Using a silicone spatula, transfer the filling to the prepared base
TOPPINGS
- Add all the toppings to the top of the tart. Get creative!
Let the tart rest in the fridge overnight
Notes
- If you want to go lighter than coconut cream, you can use coconut milk or your favourite plant based milk instead
- If the base mix is too sticky while pressing it into the mould, use a bit of compostable cling wrap to cover your fingers.
- If you're short in time, you can let the tart rest in the freezer for one hour instead
- Let your creativity shine with the toppings!