So, I do not live vegan but this tart has topped almost all chocolatey things I've ever eaten! It's the perfect indulgence. It's not only vegan, but also gluten-free. I'm absolutely mesmerised by this recipe and here I'd like to share it with you :)
For the Crust:
~8 pitted Medjool Dates
160g Almonds
30g Dark Chocolate
1 tbsp Coconut Oil
For the Filling:
400ml Coconut Cream*
100g Dark Chocolate
1 tbsp Coconut Oil
~4 pitted Medjool Dates
1 tsp Vanilla Extract
Decoration:
Strawberries
Raspberries
Grated Coconut
Cocoa Nibs
Method:
First prepare the crust: (If the dates are not soft, soak them in warm water for 10 minutes) In a food processor, combine the dates and almonds until they're quite fine. Add the melted chocolate and coconut oil. Press this dough firmly into a tart pan and chill for at least 1 hour
For the filling, melt the chocolate, coconut cream and coconut oil in a water bath. Combine this melted chocolate-cream mix with the Medjool dates and vanilla extract, and blend in a food processor until well combined and smooth.
Pour the filling into the chilled tart crust. Place in the fridge for about two hours.
Finally, decorate with the berries, coconut and cocoa nibs. Serve cold!
*Note: Coconut cream is not quite the same thing as the coconut milk you'd use in a curry. It's the solid layer you sometimes also get on top of coconut milk, but you might want to search for this in either Asian food stores or some organic stores sell it too :)
Tipp: If you just make the filling and pour it into little glasses or bowls, you can make delicious chocolate mousse instead of a tart!
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