Chocolate Vegan Tart
Serves: 8 Ready in: 60 mins +
Cost CuttingEco FriendlyFreezes WellGluten FreeVegan Friendly
This gluten- and dairy-free dessert means that no matter who comes to dinner, they'll be well catered for with this luxurious tart
Ingredients:
100g dried shredded coconut
125g macadamia nuts
pinch of Himalayan crystal salt
75g dates, pitted, chopped
[hd]For the filling[/hd]
300g dairy-free dark chocolate, chopped and melted
300ml chocolate rice milk
1 tbsp arrowroot starch or cornflour
2 tbsp coconut oil
1 tsp vanilla extract
pinch of sea salt
a handful of fresh raspberries, to decorate
method:
- Place the coconut in a food processor with the nuts and salt and blend to a coarse meal.
- Then add the chopped dates and process until it forms and crumbly dough.
- Press the crust into a 20cm (8in) springform tin. Press firmly so the crust holds together. Place it in the fridge to firm up while making the tart filling.
- Place the filling ingredients in a pan and heat gently to a simmer. Do not let it boil. It should start to thicken after a few minutes. Keep stirring all the time.
- Allow to cool slightly then pour into the tart crust. Chill until firm, about four hours. If you want to prepare this recipe in advance for guests it can be frozen for up to three months.
- Decorate with fresh raspberries and a little grated chocolate to serve.
