No-bake Vegan Chocolate Tart
Wednesday, July 2, 2014
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This is one of my absolute favourite recipes; it’s super easy and quick to make and has the most wonderful, rich, chocolate-y taste, the perfect healthy alternative to satisfy those chocolate cravings!
‘Crust’
½ cup cashew nuts
1/3 cup pitted dates
1 pinch of salt
¼ tsp pure vanilla extract/powder
How to:
1. Start by blending all of the ingredients for your crust in a food processor until thick dough forms.
2. Press the dough out in a lined pie dish (a small one, mine’s about 6” wide) and put it in the freezer while you prepare your filling.
3. Open the can of coconut milk and spoon out the thick, creamy layer that has formed on top of the ‘water’ and put it in the food processor along with the dates and cacao powder. Save the leftover coconut water to add in smoothies- it’s packed with beautiful coconut flavour, trust me. You could also save a tablespoon or two of the coconut cream to decorate with.
4. Blend the chocolate filling ingredients until they’re evenly combined- it might look like it has split but we’ll fix this in a moment.
5. Melt the dark chocolate and pour into the chocolate filling while it’s still hot and blend again until you have a smooth mixture of chocolaty goodness.
6. With a spatula, pour the filling into the pie crust; decorate with coconut cream if you'd like and put it back in the freezer for a few hours (provided you can contain your inner chocolate monster for that long) to set. Eat frozen or let sit on the counter top for a few minutes for a creamier consistency!
Please let me know if you give these a try :)
Chocolate kisses, Tilda
No-bake Vegan Chocolate Tart
‘Crust’
½ cup cashew nuts
1/3 cup pitted dates
1 pinch of salt
¼ tsp pure vanilla extract/powder
Chocolate Filling
1 can full fat coconut milk, chilled overnight in the fridge
4 squares good quality dark chocolate
¼ cup pitted and peeled dates (soaked overnight to make them easier to peel if you’re not using fresh
1 tbsp. cacao powder
How to:
1. Start by blending all of the ingredients for your crust in a food processor until thick dough forms.
2. Press the dough out in a lined pie dish (a small one, mine’s about 6” wide) and put it in the freezer while you prepare your filling.
3. Open the can of coconut milk and spoon out the thick, creamy layer that has formed on top of the ‘water’ and put it in the food processor along with the dates and cacao powder. Save the leftover coconut water to add in smoothies- it’s packed with beautiful coconut flavour, trust me. You could also save a tablespoon or two of the coconut cream to decorate with.
4. Blend the chocolate filling ingredients until they’re evenly combined- it might look like it has split but we’ll fix this in a moment.
5. Melt the dark chocolate and pour into the chocolate filling while it’s still hot and blend again until you have a smooth mixture of chocolaty goodness.
6. With a spatula, pour the filling into the pie crust; decorate with coconut cream if you'd like and put it back in the freezer for a few hours (provided you can contain your inner chocolate monster for that long) to set. Eat frozen or let sit on the counter top for a few minutes for a creamier consistency!
Please let me know if you give these a try :)
Chocolate kisses, Tilda
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